Clean Eating Shrimp Salad With Wakame Seaweed

Ingredients

• 16 ounces shrimp, shelled and deveined
• 2 celery ribs, sliced diagonally
• 2 green onions, sliced
• 2 tablespoons dried wakame seaweed, soaked 5 minutes in cold water, chopped
• 1/4 cup rice wine vinegar
• 2 tablespoons low sodium soy sauce
• 1 teaspoon sesame oil

Directions

1. 1

   Bring 4 quarts water to a boil over medium-high heat; add shrimp and simmer for about 1 minute.

2. 2

   Next, drain shrimp and immediately rinse in cold water to stop cooking; transfer to large bowl.

3. 3

   Add celery, onions and wakame and combine.

4. 4

   In a small bowl, whisk together vinegar, soy sauce and oil; pour over shrimp mixture and toss to combine.

5. 5

   Best refrigerated for 2-3 hourse before serving; can be stored in the refrigerator for up to 4 days.