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Stir-Fry Shrimp Salad
Stir-Fry Shrimp Salad

Stir-Fry Shrimp Salad

7 Review(s)
Healthy Living
Cook Minutes 25 Min
Prep : 25 Min
Shrimp stir-fry or tossed salad? This Stir-Fry Shrimp Salad recipe is a bit of both! We combined stir-fried shrimp with crisp greens, carrots, peppers and onions for a simple main dish salad.
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4 Servings
Servings
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.
1/4 cup Kraft Mandarin Orange with Sesame Dressing, divided
1 pkg. (500 g) frozen uncooked medium shrimp, thawed, peeled and deveined
1 bunch (500 g) fresh asparagus spears, trimmed, cut diagonally into 1-inch pieces
2 cups torn mixed salad greens
2 carrots, cut into 2-inch matchlike sticks
1 red pepper, thinly sliced
8 green onions, thinly sliced
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Step 1
Heat 1 Tbsp. dressing in large nonstick skillet on medium-high heat. Add shrimp and asparagus; stir-fry 4 min. or until shrimp turn pink.
Step 2
Cover 4 plates with greens; top with shrimp mixture and remaining vegetables.
Step 3
Drizzle with remaining 3 Tbsp. dressing.
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Variation
Prepare as directed, substituting boneless skinless chicken breasts, cut into 1-inch pieces, for the shrimp and increasing the stir-fry time to 6 min. or until chicken is done.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
200
Calories From Fat
0
% Daily Value
Total fat 5 g
8 %
Saturated fat 1 g
5 %
Cholesterol 145 mg
Sodium 280 mg
12 %
Total carbohydrate 17 g
6 %
Dietary fibre 4 g
16 %
Sugars 9 g
Protein 23 g
Vitamin A
80 %
Vitamin C
130 %
Calcium
10 %
Iron
30 %
Servings
4 servings, 2 cups (500 mL) 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.
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