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Seared Shrimp Salad with Wok Dressing

When you open a can of cocount milk, there is a layer of cream that has risen to the top. Be sure to stir the cream in before measuring.

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  • Makes: 4 servings
  • Start to Finish: 25 mins

Seared Shrimp Salad with Wok Dressing

Directions

  1. For dressing, in a screw-top jar combine 1 Tbsp. of peanut oil, sesame oil, 1/2 tsp. of the garlic, chili sauce, soy sauce, honey, and 1/4 tsp. of the salt. Cover and shake well to combine. Set aside.
  2. Heat a 14-inch flat-bottomed wok or 12-inch stainless-steel skillet over high heat until a bead of water vaporizes within 2 seconds of contact. Swirl in 1 Tbsp. of peanut oil. Add ginger and remaining garlic; stir-fry 10 seconds or until fragrant. Push ginger mixture to sides of pan. Add shrimp to center of the pan; spread in one layer. Cook, undisturbed, 1 minute, until shrimp begin to turn sear. Stir-fry 1 minute or until shrimp begin to turn pink. Add remaining 1/4 tsp. salt. Swirl coconut milk down sides of the pan. Stir-fry 1 to 2 minutes more, until shrimp are opaque and most of the liquid has evaporated.
  3. To serve, layer lettuce leaves, radishes, and avocado; top with shrimp. Add dressing to hot pan; heat 30 seconds. Drizzle dressing over salad. Splash with rice vinegar. Sprinkle with chopped pistachios.

Nutrition Facts (Seared Shrimp Salad with Wok Dressing)

  • Per serving:
  • 366 kcal cal.,
  • 24 g fat
  • (6 g sat. fat,
  • 6 g polyunsaturated fat,
  • 10 g monounsatured fat),
  • 172 mg chol.,
  • 579 mg sodium,
  • 11 g carb.,
  • 4 g fiber,
  • 3 g sugar,
  • 27 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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