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Nutrition Facts
Serving Size 207 g
(Approx. 6 Servings)
Amount Per Serving
Calories 140 Calories From Fat 35
% Daily Value*
Total Fat 4 g 6%
Saturated Fat 0.5 g 3%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 480 mg 20%
Total Carbohydrate 20 g 7%
Dietary Fiber 3 g 12%
Sugars 8 g
Protein 8 g
Vitamin A 130% Iron 4%
Vitamin C 70% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Butternut Noodle Asian Shrimp Salad

Prep Time
30 minutes
Cook Time
Total Time
30 minutes
6  People


Recipe makes 6 Servings

1/2 Lb raw jumbo shrimp
1 pkg. Butternut Squash Spirals (10.7 OZ)
1 hot house cucumber, peeled, seeded and cut into thin strips
1 medium red bell pepper, seeded and sliced into bite-sized, long thin strips
4 Oz sugar snap peas, chopped
1/3 cup(s) fresh cilantro, stemmed and finely chopped
1/3 cup(s) green onion, finely diced
1/3 cup(s) Cookwell & Company Sweet Hot Carrot Dressing
1 Tbsp Fini Balsamic Vinegar Reduction with Soy Sauce
1/2 cup(s) sesame sticks, roughly chopped
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Bring a medium saucepan full of water to a boil over high heat.
Cook frozen shrimp in water for 4 to 5 minutes or until shrimp are white and fully cooked, but not tough.
Remove from hot water and plunge into ice water to stop cooking.
Peel shrimp, cut in half length wise along midline to retain curved shape. Chill while preparing the rest of the salad.
Place butternut squash noodles in a large salad bowl. Using kitchen scissors cut noodles in several places so that pieces are 6 to 8 inches in length.
Cut cucumber, bell pepper, snap peas, cilantro and green onion according to directions. Everything in salad should be bite sized to go with the long spiral noodles.
Mix carrot dressing with balsamic reduction and drizzle over salad just before serving. Add shrimp and toss gently.
Finish with sesame sticks sprinkled over the top.


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