Shrimp-and-Rice Noodle Salad with Sesame Dressing
Lime-Splashed Pineapple-Cucumber Salad
Ingredients
- 3 oz rice noodles
- ¾ lb peeled and deveined, large wild-caught raw shrimp
- 1 Tbsp dark sesame oil
- ¼ lb snow peas, cut into diagonal strips
- 1 cup matchstick-cut carrots
- 3 Tbsp refrigerated sesame-ginger vinaigrette
- ⅓ cup chopped fresh cilantro
- 3 Tbsp chopped roasted, salted peanuts
Instructions
- Break noodles into small pieces; cook according to package directions.
- Cook shrimp in hot oil 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
- 1½ cups chopped pineapple
- 1 cup chopped cucumber
- ¼ cup chopped fresh cilantro
- ½ tsp lime zest
- 2 Tbsp fresh lime juice
- 2 tsp olive oil
- ⅛ tsp salt
Side Dish Instructions
- Toss together all ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
475
|
114
|
589
|
| Fat (g) | 17 | 5 | 22 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 28 | 1 | 29 |
| Carb (g) | 52 | 19 | 71 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 529 | 152 | 681 |
Quick & Healthy Meal Plan
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