Stir Fry Shrimp Salad

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“Here is a stir-fry salad you can make using local vegetables along with shrimp or chicken. Because it can be ready in minutes, it's a perfect supper for a busy night.”

Ingredients Nutrition

  • 1 lb frozen uncooked medium shrimp, thawed, peeled and deveined
  • 1 bunch fresh asparagus, cut diagonally into 1-inch pieces (about 1 lb)
  • 2 cups torn mixed salad greens
  • 2 medium carrots, cutr into 2-inch match-like sticks
  • 1 medium red pepper, thinly sliced
  • 1 bunch green onion, thinly sliced (about 1/4 cup)
  • 14 cup kraft mandarin orange with sesame dressing, divided


  1. In a lare non-stick skillet on medum-high, heat 1 tablespoons of the dressing. Add shrimp and asparaus; stir-fry for 4 minutes or until shrimp turns pink.
  2. Cover 4 serving plates with greens; top with shrimp mixture and remaining vegetables.
  3. Drizzle with remaining dressing.
  4. VARIATION: Prepare as direcred, substituting boneless skinless chicken breasts, cut into 1-inch pieces, for the shrimp. Increase the stir-fry time to 6 minutes or until chicken is cooked through.

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