Whip up a fresh salad in minutes, thanks to our Cooked & Peeled Shrimp. Just defrost, and top it on your greens. So easy!
INGREDIENTS
For the Salad
Pacific Bay Cooked & Peeled Shrimp
Ripe mango, diced
Roasted cashew nuts, crushed
Salad leaves
For the Dressing
2 Tbsp white or yellow miso
1 Tbsp freshly grated ginger
2 Tbsp honey
2 Tbsp lemon juice
1 Tbsp extra-virgin olive oil
1 tsp sesame oil
PROCEDURE
Prepare the shrimp. Defrost the Cooked & Peeled Shrimp slowly by putting the sealed pack in the refrigerator overnight. Drain the excess liquid and pat them dry.
Assemble the salad. Place the salad greens in a bowl, and top it with the diced mango, Cooked & Peeled Shrimp, and crushed cashew nuts.
Make the dressing. Place all the ingredients in a bowl, and whisk well to combine.
Dress the salad, and serve. When you're ready to serve, drizzle the dressing over the salad, and give the leaves a good toss. Alternatively, you can serve the dressing on the side.
Note:
Our Cooked & Peeled Shrimp are cooked from fresh before freezing to preserve the natural sweetness and texture.