Mixed Beans and Shrimp Salad

Mixed Beans and Shrimp Salad

Flavored with a mellow tasting dressing accented with just a dash of ketchup.

Cooking time
10 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

150 g or 5.3 oz.

1/4 stalk

40 g (1.5 oz)


1 Tbsp

1 Tbsp

1 Tbsp

1 Tbsp

a dash


  1. Drain the can of beans, place in boiling water and boil for about 1 minute.
  2. De-string the celery and cut into 1 cm (0.4 in.) lengths.
  3. Devein the shrimp, boil in slightly salted water (salt not included in recipe ingredients), drain and remove from shells.
  4. Combine the ingredients from (A) to prepare the dressing.
  5. Mix drained ingredients from (1), (2), (3) with the dressing from (4) and serve.

Cooking Basics

Celery - removing the strings

Strings in celery stalks are tough. Use a knife to pull the strings off starting from the lower half of the stalk. When slicing up thinly or diagonally, you do not need to remove these in advance as you will be cutting through the strings anyway.

Shrimp - deveining

Shrimp or prawns have a dark-colored intestinal tract (often called a vein) running down the length of their back, this needs to be removed. For shrimps in shells, before removing the shell, place a toothpick into the 2nd to 3rd abdominal segment from the head and gently remove this. By slightly bending the back this process is made easier. For headless shrimp, quite often the intestinal tract has been removed with the head.

Shrimp - peeling

When deep-frying shrimp or prawns, quite often the tail is left and only the shell is removed. Peel the shell off from the head while making sure that the last abdominal segment to which the tail is attached remains intact. When the shell is peeled off, the legs will also be removed.


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