Recipes
Great recipes and tips for the whole family
Spicy Thai Warm Shrimp Salad
Ingredients:
| ¼ cup | FRANK'S® REDHOT® Cayenne Pepper Sauce | 50 mL |
| ¼ cup | FRENCH'S® Dijon Mustard | 50 mL |
| ¾ cup | reduced-fat vinaigrette salad dressing | 175 mL |
| 1/3 cup | chopped fresh mint leaves | 75 mL |
| 1 tbsp | lime juice | 15 mL |
| 1 tbsp | sugar | 15 mL |
| Vegetable cooking spray | ||
| 1 ½ lb | large shrimp, peeled and deveined | 750 g |
| 8 cup | shredded Nappa cabbage | 2 L |
| 1 | red bell pepper, thinly sliced | 1 |
| 1 cup | thinly sliced cucumber | 250 mL |
Directions:
MIX salad dressing, Frank's RedHot Sauce, mint, mustard, lime juice and sugar in large bowl; set aside.
HEAT a large nonstick skillet or wok until hot. Coat with vegetable cooking spray. Stir-fry shrimp 2 to 3 min. until shrimp turn pink. Transfer to bowl with dressing.
STIR in cabbage, bell pepper and cucumber; toss to coat. Serve warm.
Tips:
Serve this stir-fry over cooked thin spaghetti if desired.
