Clean Eating Shrimp Salad With Wakame Seaweed

Name: Clean Eating Shrimp Salad With Wakame Seaweed
Prep time: 15 min
Cook time: 11 min
Total time: 26 min
Yield: 4 serving(s)
Ingredients: 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; 1/4 cup rice wine vinegar; 2 tablespoons low sodium soy sauce; 1 teaspoon sesame oil

Submitted by KateL

"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."

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Ready In:: 26mins
Ingredients:: 7
Serves:: 4

ingredients

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
¹⁄₄ cup rice wine vinegar
2 tablespoons low sodium soy sauce
1 teaspoon sesame oil

directions

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