Hot Shrimp Salad

By carvalhohm

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

Details

Servings 4
Adapted from tasteofhome.com

Preparation

Step 1

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.

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