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Spicy Asian Shrimp Salad

  • Prep Time: 15 Minutes (Total Time: 15 Minutes)
  • Serving Size: 4
  • 6 cups Shredded Napa Cabbage Or Romaine Lettuce
  • 2 cups Pea Pods
  • 1 can (15 oz.) Baby Corn, Drained
  • 1/2 lb. Cleaned Medium Shrimp, Cooked
  • 1 Red Pepper, Cut Into Thin Strips
  • 1/2 cup KRAFT Light CATALINA Reduced Fat Dressing
  • 1 tablespoon Soy Sauce
  • 1/2 teaspoon Hot Pepper Sauce
  • TOSS cabbage, pea pods, shrimp, red pepper and corn in large bowl.

    MIX dressing, soy sauce and hot pepper sauce. Add to cabbage mixture; toss lightly.

    KRAFT KITCHENS TIPS

    Great Substitute Substitute 2 boneless skinless chicken breast halves, cooked, cut into thin strips, for cooked shrimp.

    Great Substitute Substitute 1 cup frozen whole kernel corn, thawed, for canned baby corn.

    RECIPE COURTESY OF KRAFT FOODS

Keil's Jackson 7403 Jackson Drive San Diego, California 92119 • 619.667.2750

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