Asian Shrimp and Millet Salad
Recipe from Better Homes and Gardens

This high-fiber tropical fruit, millet grain, and shrimp salad makes enough for a large group. Make it to share at a potluck or cookout.


Asian Shrimp and Millet Salad

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Servings: 10 to 12 servings
Prep Time: 25 mins
Total Time: 4 hrs 25 mins
Related Categories: Asian Cuisine, Mangos, Shrimp Salad, Shrimp Salad, Summer Picnics

 
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Ingredients
  • 2 cups
    millet
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  • 2 tablespoons
    cooking oil
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  • 4 cups
    water
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  • 4 cups
    cooked, peeled, and deveined shrimp (remove tails, if present)
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  • 2 
    mango(es), peeled, seeded, and chopped
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  • 2 8-ounce cans
    sliced water chestnuts, drained
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  • 1 cup
    chopped red onion
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  • 1/2 cup
    snipped fresh cilantro
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  • 1/2 cup
    rice vinegar
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  • 1/2 cup
    salad oil
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  • 2 tablespoons
    finely shredded orange peel
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  • 2 teaspoons
    toasted sesame oil
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  • 1/2 teaspoon
    salt
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Directions
1.
In a large saucepan cook and stir millet in hot oil over medium heat for 2 minutes. Carefully add water. Bring to boiling; reduce heat. Simmer, covered, about 25 minutes or until millet is fluffy and water is absorbed.
2.
Transfer millet to a very large bowl. Add shrimp, mangoes, water chestnuts, onion, and cilantro; toss to combine. In a screw-top jar combine vinegar, salad oil, orange peel, sesame oil, and salt. Pour over millet mixture; toss to coat. Cover and chill for 4 to 24 hours. Makes 10 to 12 servings.

To Tote
Transport in an insulated cooler with ice packs.

For 5 to 6 Servings
Prepare using method above, except cook millet in a medium saucepan. Stir salad together in a large bowl.
Nutrition information
Per serving: Calories 377, Total Fat 17 g, Saturated Fat 2 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 1 g, Cholesterol 0 mg, Sodium 449 mg, Carbohydrate 44 g, Total Sugar 8 g, Fiber 6 g, Protein 14 g. Daily Values: Vitamin A 0%, Vitamin C 27%, Calcium 6%, Iron 11%. Percent Daily Values are based on a 2,000 calorie diet
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