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Clean Eating Shrimp Salad With Wakame Seaweed

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“Entered for safe-keeping. From Clean Eating, May/June 2009. Serve this Japanese-inspired salad with quinoa or brown rice to make a satisfying meal.”

Ingredients Nutrition

  • 16 ounces shrimp, shelled and deveined
  • 2 celery ribs, sliced diagonally
  • 2 green onions, sliced
  • 2 tablespoons dried wakame seaweed, soaked 5 minutes in cold water, chopped
  • 14 cup rice wine vinegar
  • 2 tablespoons low sodium soy sauce
  • 1 teaspoon sesame oil


  1. Bring 4 quarts water to a boil over medium-high heat; add shrimp and simmer for about 1 minute.
  2. Next, drain shrimp and immediately rinse in cold water to stop cooking; transfer to large bowl.
  3. Add celery, onions and wakame and combine.
  4. In a small bowl, whisk together vinegar, soy sauce and oil; pour over shrimp mixture and toss to combine.
  5. Best refrigerated for 2-3 hourse before serving; can be stored in the refrigerator for up to 4 days.

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