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Categories:
lime zest lime juice soy sauce shallots shrimp choy head lettuce bean sprouts yellow pepper sweet red pepper button mushroom fresh cilantro crabmeat salt black pepper
Viewed: 40 - Published at: 3 years agoIngredients
- 1 teaspoon lime zest
- 1 12 tablespoons fresh lime juice
- 2 tablespoons low sodium soy sauce
- 2 medium shallots, finely sliced
- 12 ounces large shrimp, cooked
- 2 heads bok choy, small, torn into pieces
- 12 medium head lettuce, shredded
- 1 cup bean sprouts
- 1 medium yellow pepper, finely sliced
- 1 medium sweet red pepper, finely sliced
- 1 cup button mushroom, sliced
- 3 tablespoons fresh cilantro, roughly-chopped
- 6 ounces canned crabmeat, drained
- 18 teaspoon table salt (to taste)
- 18 teaspoon black pepper, freshly ground (to taste)
Method
- In a large salad bowl, mix together lime zest, lime juice and soy sauce; add shallots.
- Pat shrimp dry with a paper towel; add to salad bowl.
- Stir gently and marinate for about 10 minutes.
- Add remaining ingredients to salad bowl; toss together and serve.
- Cook's tip: If you can't find bok choy, use a combination of crisp lettuce, such as Romaine or Iceberg, with some finely sliced white cabbage.
