Tangy Thai Shrimp & Apple Salad
Prep: 20 minutes • Serves: 4
3 tablespoons chopped fresh cilantro
1-1/2 tablespoons rice vinegar
1 tablespoon fish sauce
3/4 teaspoon PICS crushed red pepper flakes (optional)
1 pound Market 32 cooked 21-25 count peeled and deveined shrimp, tails removed
1/2 cup Market 32 dry roasted unsalted cashews
1/3 cup PICS sweetened coconut flakes
2 Granny Smith apples, cored and chopped
1/2 cup coarsely chopped green onions
1/2 cup sliced red onion
1. In large bowl, whisk lime juice, cilantro, vinegar, fish sauce and crushed red pepper, if desired; add shrimp and toss. Cover and refrigerate 15 minutes.
2. In small skillet, toast cashews over medium heat 5 minutes or until fragrant and lightly browned. On small microwave-safe plate, cook coconut in microwave oven on high 1-1/2 minutes or until toasted and golden brown, stirring every 20 seconds; cool.
3. Add apples, green onions, red onion, cashews and coconut to shrimp mixture; toss to combine. Makes about 7 cups.
Approximate nutritional values per serving (1-3/4 cups):
334 Calories, 12g Fat, 4g Saturated, 230mg Cholesterol,
707mg Sodium, 23g Carbohydrates, 4g Fiber, 33g Protein