Japanese-Style
Shrimp Salad
Easy Dinner 2
ACTIVE TIME 15 MINUTES TOTAL TIME 15 MINUTES SERVES 4
✓ Quick Cooking ✓ Gluten-Free
1/3 cup mayonnaise
3 Tbsp. tamari or soy sauce
3 Tbsp. rice vinegar
2 Tbsp. sesame oil
2 Tbsp. canola oil
1/2 tsp. finely chopped fresh
ginger (from a 1-in. piece)
1/4 tsp. sugar
1 1/2 lb. peeled, deveined, and
cooked large shrimp
3 romaine lettuce hearts,
chopped
2 avocados, cubed
2 Persian cucumbers,
thinly sliced
1/4 cup thinly sliced scallions
White and/or black sesame
seeds, for serving
Sriracha, for serving
(optional)
Lime wedges, for serving
STIR mayonnaise, tamari,
vinegar, oils, ginger, and sugar
in a large bowl. Add shrimp and
lettuce; toss to coat.
TOP with avocados, cucumbers,
and scallions. Sprinkle with ses-
ame seeds. Drizzle with sriracha,
if using. Serve with lime wedges.
PER SERVING: 618 Calories, 43g Fat
(6g Saturated), 329mg Cholesterol, 10g
Fiber, 46g Protein, 16g Carbs, 1,117mg
Sodium, 4g Sugar
APRIL 2020 REAL SIMPLE 133
FOOD
0420DIN.V1.indd 133 FINAL 2/21/20 5:08 PM