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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 16 | large | shrimp shelled and deveined | 1 | teaspoon | orange zest | 2 | teaspoons | fresh ginger, grated (divided) | 1 | tablespoon | sodium free salt (Ms, Dash) | 4 | cups (8 fl oz) | water | 8 | cups | Lettuce, spring mix w/ spinach | 1 | cup slices | English Cucumber, chopped | 1/2 | cup, sliced | red onion | 1/2 | cup | soybeans - frozen shelled edamame (thawed) | 1 | cup | mandarin oranges, canned , drain well | 1/2 | cup, sliced | almonds | 1 | tablespoon | soy sauce | 2 | tablespoons | rice vinegar | 1/4 | cup | orange juice, fresh | 1 | tablespoon | sesame oil | 2 | tablespoons | Agave nectar | 2 | ounces | rice noodles, crispy fried |
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Steps
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Sequence
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Step
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| | 1 | bring water to a boil, add orange zest, 1 tsp of ginger and salt free seasoning | | 2 | cook shrimp 6-8 minutes until pink and cooked through | | 3 | drain shrimp and chill by placing ice in a ziploc bag over the shrimp in a bowl in the refrigerator | | 4 | prepare all vegetables, place in a bowl large enough to toss all the ingredients together | | 5 | whisk together soy sauce, rice vinegar, orange juice, sesame oil, 1 tsp. ginger and agave nectar to make the dressing | | 6 | when the shrimp are sufficiently chilled @ 20 minutes, toss the salad with the dressing until well coated | | 7 | divide the salad among four plates and top each with four shrimp and a sprinkle of rice noodles |
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