We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Bake-Off® Contest 41, 2004
Ashland, Massachusetts

Sesame Stir-Fry Shrimp Salad

This Asian-inspired dish gets a head start from a convenient meal-starter kit and packaged coleslaw blend.

(13)
(1)
Save and Share
  • prep time 30 min
  • total time 30 min
  • ingredients 9
  • servings 4
 

Ingredients

2
oz. bean threads (cellophane noodles)
1
bag (19 oz) Green Giant® Create a Meal!® frozen stir-fry sesame meal starter
3
tablespoons chopped fresh cilantro
2
tablespoons rice vinegar or white vinegar
1
tablespoon lime juice
Dash ground red pepper (cayenne) or to taste
3
cups three-color (green and red cabbage and carrots) coleslaw blend (from 16-oz. bag)
1 1/2
cups cooked deveined shelled medium shrimp (about 1/2 lb.), tail shells removed
Chopped peanuts, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 With kitchen scissors or sharp knife, cut loops of dried noodles into 3- to 5-inch-long pieces; place in 1-quart bowl. Pour boiling water over noodles; let soak 5 to 7 minutes or until flexible but still slightly firm. Drain in colander; rinse and set aside.
  • 2 Spray 12-inch skillet or wok with cooking spray; heat over medium-high heat. Add contents of meal starter bag, including sauce chips. Cover; cook 6 to 8 minutes, stirring frequently, until sauce chips are melted, sauce is bubbly, and vegetables are crisp-tender. Stir well.
  • 3 In medium bowl, mix cilantro, vinegar, lime juice and ground red pepper. Add drained noodles, coleslaw mix and shrimp; toss to coat. Add cooked vegetables and sauce from skillet; toss. Top with peanuts.
  • 1 With kitchen scissors or sharp knife, cut loops of dried noodles into 3- to 5-inch-long pieces; place in 1-quart bowl. Pour boiling water over noodles; let soak 5 to 7 minutes or until flexible but still slightly firm. Drain in colander; rinse and set aside.
  • 2 Spray 12-inch skillet or wok with cooking spray; heat over medium-high heat. Add contents of meal starter bag, including sauce chips. Cover; cook 6 to 8 minutes, stirring frequently, until sauce chips are melted, sauce is bubbly, and vegetables are crisp-tender. Stir well.
  • 3 In medium bowl, mix cilantro, vinegar, lime juice and ground red pepper. Add drained noodles, coleslaw mix and shrimp; toss to coat. Add cooked vegetables and sauce from skillet; toss. Top with peanuts.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
205
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1g,
1%
),
Cholesterol
105mg
105%;
Sodium
1140mg
1140%;
Total Carbohydrate
28g
28%
(Dietary Fiber
5g
5%
  Sugars
12g
12%
),
Protein
17g
17%
;
% Daily Value*:
Vitamin A
44%;
Vitamin C
44%;
Calcium
8%;
Iron
16%;
Exchanges:
1 1/2 Starch; 1 Vegetable; 1 1/2 Very Lean Meat; 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.