10m
PREP TIME
5m
COOK TIME
11
INGREDIENTS
10m
PREP TIME
5m
COOK TIME
11
INGREDIENTS
Ingredients 6 Servings
- 3/4 cup prepared vinaigrette salad dressing
- 1/4 cup FRANK'S RedHot® XTRA Hot Cayenne Pepper Sauce
- 1/3 cup fresh mint
- 1/4 cup French's® Honey Dijon Mustard Squeeze Bottle
- 1 tablespoon lime juice
- 2 teaspoon sucralose sugar substitute
- 1 tablespoon vegetable oil
- 1 1/2 pounds large shrimp, peeled and deveined
- 8 cups Shredded Napa cabbage
- 1 large red bell pepper, thinly sliced
- 1 cup cucumber
INSTRUCTIONS
- 1 COMBINE salad dressing, Hot Sauce, mint, mustard, lime juice and sugar substitute in large bowl; set aside.
- 2 HEAT oil in large nonstick skillet or wok until hot. Stir-fry shrimp 2 to 3 minutes until shrimp turn pink. Transfer to bowl with dressing. Add cabbage, bell pepper and cucumber; toss to coat. Serve warm.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
