Try this delicious shrimp salad featuring contrasts in colour, texture and flavour.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 lb. (450 g) cooked cleaned medium shrimp
1 cup tri-coloured quinoa, cooked, cooled
1 cup sliced trimmed sugar snap peas
1 cup edamame (shelled)
1 cup shredded carrots
1 red pepper, cut into thin strips
4 green onions, sliced
1/2 cup Renée's Asian Sesame Vinaigrette
1/2 cup chopped toasted cashews
Add To Shopping List
How do I make it ?
Combine all ingredients except vinaigrette and nuts in large bowl.
Add remaining ingredients; mix lightly.
Kraft Kitchen Tips!
Serve with lime wedges and hot pepper sauce.
This flavourful salad can be prepared ahead of time. Combine all ingredients except nuts. Refrigerate up to 8 hours before tossing with the nuts to serve.
Calories From Fat
% Daily Value
Fat 20 g
Saturated fat 2.5 g
Cholesterol 170 mg
Sodium 490 mg
Carbohydrate 52 g
Fibre 7 g
Sugars 12 g
Protein 35 g
4 servings, 1/4 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.