Shrimp Salad with Soybean Sprouts

Allergies: Shellfish & Crustacean, Soya4 ServingsCalories: 384 per serving

If you love shrimp, this colorful salad with loads of textures include shrimp, mushrooms, red pepper, soybean sprouts, chives and spices. For a crunchy texture use raw soybean sprouts instead of cooking them.


  • 2 lbs shrimp, fresh, peeled, deveined
  • 2 cups oyster mushrooms
  • 2 cups red pepper, cut 1/4” thick
  • 4 cups soybean sprouts
  • 1 tsp chives, finely chopped
  • 1 tsp olive oil
  • 1 tbsp white vinegar
  • 2 tsp tamari sauce
  • 1/2 tsp cayenne powder
  • coriander, chopped, to taste
  • salt, to taste
  • ground pepper, to taste


  1. Sauté peppers in olive oil. Add mushrooms. Let cool.
  2. Cook shrimp in salted water (enough to cover) with 1/2 of the Tamarind sauce for 1 to 2 minutes. Drain and let cool.
  3. Place soybean sprouts in boiling water and remove as soon as the water returns to a boil.
  4. Rinse in cold water and drain. Dry in paper towels.
  5. Prepare the sauce by mixing chili powder, vinegar, remaining Tamarind sauce and olive oil. Combine sprouts, red peppers, mushrooms and chives. To plate, arrange vegetables, surround with shrimp and sprinkle with coriander.
  6. NOTE: You can use raw soybean sprouts instead of cooking them.
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