Shrimp-and-Rice Noodle Salad with Sesame Dressing
Lime-Splashed Pineapple-Cucumber Salad
Ingredients
- 1 (8-oz) pkg rice noodles
- 2 lb peeled and deveined, large wild-caught raw shrimp
- ¼ cup dark sesame oil
- 1 lb snow peas, cut in diagonal strips
- 1 (10-oz) pkg matchstick-cut carrots
- ½ cup refrigerated sesame-ginger vinaigrette
- 1 cup chopped fresh cilantro
- ½ cup chopped roasted, salted peanuts
Instructions
- Break noodles into small pieces; cook according to package directions.
- Cook shrimp, in 2 batches, in 2 Tbsp hot oil per batch in a large nonstick skillet 2 minutes per side or until shrimp turn pink.
- Combine noodles, shrimp, snow peas, and carrots in a large bowl; add dressing, and toss. Sprinkle with cilantro and peanuts.
Side Dish Ingredients
- 1 cored pineapple, chopped
- 1 small cucumber, chopped
- ½ cup chopped fresh cilantro
- 1 tsp lime zest
- ¼ cup fresh lime juice
- 2 Tbsp olive oil
- ½ tsp salt
Side Dish Instructions
- Toss together all ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
483
|
93
|
576
|
| Fat (g) | 19 | 5 | 24 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 26 | 1 | 27 |
| Carb (g) | 51 | 14 | 65 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 493 | 199 | 692 |
Quick & Healthy Meal Plan
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