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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.
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.
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.
Nutrition Information Per Serving: 321 Calories, Fat 13g, Protein 23g, Carbohydrates 28g, Cholesterol 168mg, Sodium 916mg, Fiber 4g