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Hot Shrimp Salad

 Hot Shrimp Salad
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
4 ServingsPrep/Total Time: 25 min.


  • 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


  • 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. Yield: 4 servings.

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Hot Shrimp Salad (continued)

Nutritional Facts: 1-1/4 cups equals 217 calories, 10 g fat (2 g saturated fat), 138 mg cholesterol, 752 mg sodium, 11 g carbohydrate, 3 g fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.