PREPARE SHRIMP: In a medium nonreactive bowl, combine shrimp, sesame oil, ginger, garlic and sesame seeds. Set in refrigerator until ready to cook, up to 2 hours ahead.
PREPARE DRESSING: In a small nonreactive bowl, whisk together lime juice, rice wine vinegar, sesame oil, olive oil, fish sauce, sugar, shili paste or red pepper flakes and ginger. Taste and adjust seasonings as necessary.
PREPARE SALAD: In a large nonreactive bowl, place black beans, cucumber, mango, scallions and cilantro. Pour dressing over salad, toss to coat well, and set aside.
SAUTE SHRIMP: In a nonstick skillet, heat 2 teaspoons olive oil over medium heat until hot but not smoking. Saute shrimp until cooked thoroughly, turning once, about 3 minutes. Divide salad among 4 serving bowls and garnish with equal portions of shrimp.
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|Serving Size: 1 Serving (497g)|
|Recipe Makes: 4|
|Calories from Fat: 82 (17%)|
|Amt Per Serving||% DV|
|Total Fat 9.1g||12 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 170.2mg||52 %|
|Sodium 293.7mg||10 %|
|Potassium 1092.2mg||29 %|
|Total Carbohydrate 64.7g||19 %|
|Dietary Fiber 16.6g||66 %|
|Sugars, other 48.1g|
|Protein 39.3g||56 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 496
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