HOT SHRIMP SALAD

Hot Shrimp Salad image

Wok this way to try an Asian stir-fry shrimp combo with thinly sliced romaine wilted at the end of cooking. I could eat this all day, every day. -Angela Leinenbach, Mechanicsville, Virginia

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 15

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Ingredients

1 medium onion, halved and sliced
2 celery ribs, sliced
1 small green pepper, thinly sliced
1 small sweet red pepper, thinly sliced
2 tablespoons peanut oil
1 pound uncooked medium shrimp, peeled and deveined
1 cup bean sprouts
1 garlic clove, minced
1 teaspoon minced fresh gingerroot
2 tablespoons reduced-sodium soy sauce
1 tablespoon lemon juice
1 teaspoon sugar
1 teaspoon sesame oil
1/2 teaspoon salt
6 romaine leaves, thinly sliced

Steps:

In a large skillet or wok, stir-fry the onion, celery and peppers in peanut oil for 2 minutes. Add the shrimp, bean sprouts, garlic and ginger; stir fry 2-3 minutes longer or until shrimp turn pink., In a small bowl, combine the soy sauce, lemon juice, sugar, sesame oil and salt; add to the pan. Bring to a boil. Stir in romaine. Remove from the heat. Serve immediately.

Nutrition Facts : Calories 217 calories, Fat 10g fat (2g saturated fat), Cholesterol 138mg cholesterol, Sodium 752mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges