Salads : Main dish salads Last Updated: Mar 28th, 2009 - 19:21:24 Asian Seared Shrimp Salad By Sandra Woodruff  Printer friendly page Yield: 4 servings 8 cups thinly sliced Napa cabbage 1 medium-large carrot, shredded with a potato peeler 3/4 cup sliced scallions 1/2 cup celery, thinly sliced at an angle 3 tablespoons chopped fresh cilantro (optional) 1/2 cup chopped roasted peanuts (plain or honey-roasted) 1/2 cup plus 2 tablespoons light ginger or Oriental salad dressing SHRIMP 1 pound peeled and deveined large raw shrimp 1/2 teaspoon garlic powder 1/4 teaspoon ground ginger 1/4 to 1/2 teaspoon ground black pepper 1/4 teaspoon salt 1. Sprinkle the shrimp with the garlic powder, ginger, pepper, and salt and toss to mix. Set aside. 2. Place the cabbage, carrot, scallions, celery, cilantro (if using), and peanuts in a large bowl. Pour the dressing over the salad and toss to mix. Set aside. 3. Coat a large nonstick skillet with cooking spray and preheat over medium-high heat. Add the shrimp and cook for a minute or two on each side, until lightly browned and cooked through. 4. Divide the cabbage mixture between 4 serving plates and top each serving with a-quarter of the shrimp. Serve immediately. Nutritional Facts (per serving) Calories: 357    Carbohydrates: 15 g    Fiber: 7 g     Fat: 20 g    Sat. Fat: 3.1 g Cholesterol: 172 mg      Protein: 32 g     Sodium: 895mg   Potassium: 908 mg GI rating: low Diabetic exchanges: 3 lean meat, 3 vegetable, 3 fat © Copyright 2005 by eatsmarttoday.com Top of Page