Recipe
Salad
Shrimp and Edamame Salad with Sesame Ginger Vinaigrette
Primary Media
Author
Hy-Vee Dietitians
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 12 oz. shelled cooked edamame | ||
| 1 lbs. (21 to 25 count) shrimp, cooked and peeled | ||
| 1 c. chopped fresh tomato | ||
| ¼ c. reduced-sodium soy sauce | ||
| 1 tbsp. honey | ||
| 1 tbsp. sesame oil | ||
| 1 tbsp. rice vinegar | ||
| ⅛ tsp. grated fresh ginger root | ||
| 1 tbsp. canola oil |
Directions
- In a large mixing bowl, combine the cooked edamame, shrimp and tomato. In a second bowl, combine the remaining ingredients and whisk well. Pour as much as needed over the shrimp and vegetables. Toss to combine.
Nutrition facts
Servings
193 Calories per serving
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 97mg
- Sodium: 820mg
- Total Carbohydrates: 11g
- Protein: 18g