SPICY THAI WARM SHRIMP SALAD

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SPICY THAI WARM SHRIMP SALAD
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Servings: 6 servings (1 1/4 cups dressing)

Prep Time: 10

Cook Time: 5

INGREDIENTS:

3/4 cup reduced-fat vinaigrette salad dressing

1/4 cup FRANK'S® REDHOT® Cayenne Pepper Sauce

1/3 cup chopped fresh mint leaves

1/4 cup FRENCH'S® Dijon Mustard

1 tablespoon lime juice

1 tablespoon sucralose sugar substitute or granulated sugar

Vegetable cooking spray

1 1/2 pounds large shrimp, peeled and deveined

8 cups shredded Napa cabbage

1 red bell pepper, thinly sliced

1 cup thinly sliced cucumber

DIRECTIONS:

Combine salad dressing, Frank's RedHot Sauce, mint, mustard, lime juice and sugar substitute in large bowl; set aside.

Heat large nonstick skillet or wok until hot. Coat with vegetable cooking spray. Stir-fry shrimp 2 to 3 minutes until shrimp turn pink. Transfer to bowl with dressing. Add cabbage, bell pepper and cucumber; toss to coat. Serve warm.

TIPS:

Tip: Serve this stir-fry over cooked thin spaghetti if desired.

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