Crunchy Asian Salad With Shrimp And Scallops Recipe

Name: Crunchy Asian Salad With Shrimp And Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups mixed baby lettuces and spring greens; 2 cups Chinese cabbage, shredded; 1/4 lb raw shrimp, peeled and deveined; 1/4 lb bay scallop, drained; 2 teaspoons soy sauce; 1 teaspoon olive oil; 2 cups wonton skins, strips that are fried; FOR DRESSING; 2 tablespoons green onions, minced; 1 tablespoon rice wine vinegar; 1 tablespoon lemon juice; 2 teaspoons soy sauce; 1/2 teaspoon ginger; 1 teaspoon sugar; 1/2 teaspoon white pepper; 1/4 teaspoon salt; 1/3 cup canola oil

Servings: persons

4 cups mixed baby lettuces and spring greens
2 cups Chinese cabbage, shredded
1/4 lb raw shrimp, peeled and deveined
1/4 lb bay scallop, drained
2 teaspoons soy sauce
1 teaspoon olive oil
2 cups wonton skins, strips that are fried
FOR DRESSING
2 tablespoons green onions, minced
1 tablespoon rice wine vinegar
1 tablespoon lemon juice
2 teaspoons soy sauce
1/2 teaspoon ginger
1 teaspoon sugar
1/2 teaspoon white pepper
1/4 teaspoon salt
1/3 cup canola oil

1
Combine shrimp and scallops with 2 teaspoons soy sauce and set aside.
2
Combine all dressing ingredients in jar and shake well.
3
Divide wonton strips into two portions and place in bottom of of two serving bowls.
4
Heat non stick skillet on medium high heat. Add 1 teaspoon olive oil or can omit and spray with Pam. Place marinated scallops and shrimp in hot pan and sear until done (this should only be a very short time until shrimp are pink-do NOT overcook). Turn off heat.
5
Toss spring mix and cabbage with dressing. Place on top of wonton strips.
6
Top salad mix with cooked shrimp and scallops.

234

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 cups mixed baby lettuces and spring greens, 2 cups Chinese cabbage, shredded, 1/4 lb raw shrimp, peeled and deveined, 1/4 lb bay scallop, drained, and more.

Yes, Crunchy Asian Salad With Shrimp And Scallops falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Crunchy Asian Salad With Shrimp And Scallops

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