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Hot Shrimp Salad

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Ingredients
  Canned orange and grapefruit sections 16 Ounce (1 Can)
  Torn leaf lettuce 4 Cup (64 tbs)
  Onion 1 Small, thinly sliced and separated into rings
  Pepper To Taste
  Brown sugar 2 Tablespoon
  Cornstarch 1 1⁄4 Teaspoon
  Ground ginger 1⁄8 Teaspoon
  Garlic powder 1 Dash
  Wine vinegar 4 Teaspoon
  Soy sauce 1 1⁄2 Teaspoon
  Frozen cooked shrimp 12 Ounce (2 Packages, 6 Ounce Each)
  Frozen cut carrots 1 Cup (16 tbs) (Crinkle Cut)
Directions

Drain orange and grapefruit sections, reserving 1/3 cup of the juice.
Set juice aside.
In a large salad bowl toss together torn lettuce, onion rings, and orange and grapefruit sections.
Sprinkle generously with pepper.
For salad dressing, in a 2-cup measure stir together brown sugar, cornstarch, ginger, and garlic powder.
Stir in wine vinegar, soy sauce, and the reserved juice.
Micro-cook, uncovered, on 100% power (HIGH) for 2 to 3 minutes or till thickened and bubbly, stirring every minute.
Let stand, covered, while preparing shrimp and carrots.
In a 1 1/2-quart casserole combine shrimp and carrots.
Micro-cook, covered, on 100% power (HIGH) for 5 to 7 minutes or till shrimp are heated through and carrots are tender, stirring twice.
Drain.
Place shrimp and carrots atop lettuce mixture.
Pour hot salad dressing atop.
Toss well.

Recipe Summary

Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Microwaving
Dish: 
Salad
Ingredient: 
Shrimp

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Average: 3.9 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 756 Calories from Fat 46

% Daily Value*

Total Fat 5 g8%

Saturated Fat 0.21 g1%

Trans Fat 0 g

Cholesterol 660 mg220%

Sodium 1338.9 mg55.8%

Total Carbohydrates 107 g35.5%

Dietary Fiber 9.7 g38.9%

Sugars 82.4 g

Protein 80 g159.8%

Vitamin A 652.8% Vitamin C 238.5%

Calcium 19.7% Iron 23.1%

*Based on a 2000 Calorie diet

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Hot Shrimp Salad Recipe