Nutritional Info

Nutrition Facts

Serving Size 1 (234g)

Calories 838
Calories from Fat 439 (52%)
Amount Per Serving %DIV
Total Fat 48.8g 75%
Saturated Fat 15g 75%
Monounsaturated Fat 20.7g
Polyunsaturated Fat 13.2g
Trans Fat 0.0g
Cholesterol 92.3mg 31%
Sodium 503.2mg 22%
Potassium 362.4mg 8%
Total Carbohydrate 65.2g 22%
Dietary Fiber 2.8g 11%
Sugars 33.9g
Protein 29g 58%

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Recipe Description
This dish is wonderful as a luncheon salad.
Prep time
15 min
Cook time
6 min
Ready In
21 min


Serves Tool

Serves To:USMetric
1 Pound(lb)  tiny shrimp, shelled and cooked
1 Cup(c)  green onions, chopped
1 1/4 Pound(lb)  butter lettuce, rinsed and broken into bite sized pieces
1/3 Cup(c)  sesame seeds
1/2 Cup(c)  almonds, slivered
3 Ounce(oz)  ramen noodles, broken into small pieces (save seasoning mix)
1 Tablespoon(T)  butter
1/2 Teaspoon(t)  oriental sesame oil
1/2 Teaspoon(t)  pepper
1 Tablespoon(T)  soy sauce
1/2 Cup(c)  salad oil
1/2 Cup(c)  rice vinegar
1/4 Cup(c)  brown sugar, packed


Make the dressing first by combining the first 6 ingredients. In an 8 or 10 inch skillet, melt butter over medium high heat until it sizzles. Add broken ramen noodles and almonds. Stir to coat evenly with butter. Cook, stirring often until a light golden brown, 4 to 5 minutes. Add sesame seeds and stir until toasted, about 1 minute. Pour onto paper towel to cool. In a large bowl, combine the lettuce, onion, shrimp, noodle mixture and dressing. Mix gently. Spoon onto individual plates.

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