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6 servings, 1-1/2 cups (375 mL) each
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Mix 1 tsp. Sriracha sauce (hot chili sauce) with the 1/4 cup dressing used to marinate the shrimp.
Mix 2 Tbsp. chopped fresh mint leaves with the prepared dressing mixture used to drizzle over the salad.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.