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Nutrition Facts
Serving Size 271 g
(Approx. 4 Servings)
Amount Per Serving
Calories 360 Calories From Fat 170
% Daily Value*
Total Fat 20 g 31%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 135 mg 45%
Sodium 990 mg 41%
Total Carbohydrate 29 g 10%
Dietary Fiber 7 g 28%
Sugars 7 g
Protein 19 g
Vitamin A 30% Iron 6%
Vitamin C 60% 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.

Miso Shrimp Salad with Apples

Prep Time
15 minutes
Cook Time
5 minutes
Total Time
20 minutes
4  People


Recipe makes 4 Servings

3/4 Lb raw shrimp, peeled and deveined
1 1/2 Tsp Central Market Organics Hot Thai Curry Seasoning
1 medium green apple
1/2 cup(s) sweet onion
1/2 cup(s) red bell pepper
1 Tbsp olive oil
5 Oz spring mix salad blend
1/4 cup(s) H-E-B Organics Japanese Miso Vinaigrette
1 large ripe avocado, cubed
3 1/2 Oz wonton strips
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Season shrimp with Thai seasoning.
Coarsely chop apple and set aside.
Thinly slice onion and bell pepper. Set veggies aside.
In a skillet, sauté apple and shrimp in oil until shrimp is cooked and apples are tender crisp, about 3 to 5 minutes depending on the size of the shrimp.
Remove shrimp from pan. Assemble salad using all the ingredients, and toss gently with vinaigrette.
Finish with avocado and wonton crisps.


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