Teriyaki Shrimp Salad with Crispy Rice
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Seasons and Suppers · by Jennifer Maloney

Teriyaki Shrimp Salad with Crispy Rice

NUTRITION · PER SERVING50M COOK
CAL 23%·PRO 43%
CARBS 30G26% OF CAL
3G FIBER18G OTHER9G TOTAL SUGAR
FAT 30G58% OF CAL
4G SAT26G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Teriyaki shrimp served over crispy rice with cucumber, edamame, and lettuce dressed in a soy-ginger vinaigrette. A light but satisfying Asian-inspired dinner salad.

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Nutrition & ingredients

Ingredients

serves 4
  • 1 1/2 cups cooked rice (white long-grain, jasmine or basmati *see Note 1 below)
  • 2 teaspoons sesame oil
  • 2 Tablespoons teriyaki sauce (store-bought or homemade *see Note 2 below)
  • cooking oil
  • 1 clove garlic (grated or very finely minced)
  • 1 Tablespoon fresh ginger (grated or ginger paste)
  • 2 Tablespoons sesame oil
  • 2 Tablespoons soy sauce (low-sodium recommended)
  • 2 Tablespoons rice vinegar
  • 1 Tablespoon honey or maple syrup (or brown sugar)
  • 1/4 cup light-flavoured cooking oil (such as sunflower, canola, etc.)
  • 2 cups romaine lettuce (or other lettuce, chopped)
  • 1/3 cucumber (sliced and quartered)
  • 1/2 cup shelled edamame (cooked and cooled)
  • 10 oz raw shrimp (peeled and deveined, thawed if frozen)
  • 3-4 Tablespoons teriyaki sauce
  • sesame seeds
PREP
15M
SODIUM
1296MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.