321
CALORIES
14
INGREDIENTS
Ingredients
- Thai Vinaigrette:
- 1/4 cup fresh lime juice
- 3 tablespoons honey or sugar
- 2 tablespoons Thai Kitchen® Gluten Free Premium Fish Sauce
- 2 teaspoons minced ginger
- 1 teaspoon Spicy Thai Chili Sauce
- 3 green onions, thinly sliced
- 2 tablespoons vegetable oil
- 1 pound large shrimp, peeled and deveined
- 1 package mixed salad greens
- 1 firm ripe papaya, peeled and thinly sliced (2 cups)
- 1 medium red bell pepper, cut into thin 1-inch strips
- 1/4 cup fresh cilantro leaves
- 1/4 cup dry roasted peanuts
INSTRUCTIONS
- 1 FOR the Thai Vinaigrette, mix lime juice, honey, fish sauce, ginger and chili sauce in small bowl until well blended. Stir in green onions. Set aside.
- 2 HEAT oil in large skillet or wok on medium-high heat. Add shrimp; stir fry 2 minutes or just until shrimp turn pink. Remove shrimp to plate to cool.
- 3 TOSS salad greens, papaya and bell pepper in large bowl. Divide salad mixture evenly among 4 plates. Top with cooled shrimp. Drizzle with Thai Vinaigrette. Sprinkle with cilantro and peanuts.
- 4
- 5 Nutrition Information Per Serving: 321 Calories, Fat 13g, Protein 23g, Carbohydrates 28g, Cholesterol 168mg, Sodium 916mg, Fiber 4g
