Clean Eating Shrimp Salad With Wakame Seaweed - cooking recipe

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

Preparation

Bring 4 quarts water to a boil over medium-high heat; add shrimp and simmer for about 1 minute.
Next, drain shrimp and immediately rinse in cold water to stop cooking; transfer to large bowl.
Add celery, onions and wakame and combine.
In a small bowl, whisk together vinegar, soy sauce and oil; pour over shrimp mixture and toss to combine.
Best refrigerated for 2-3 hourse before serving; can be stored in the refrigerator for up to 4 days.