WARM SZECHUAN SHRIMP AND SPINACH SALAD

Warm Szechuan Shrimp and Spinach Salad image

A warm ginger-flavored dressing prepared with just a few ingredients tops this fresh and fun salad that's special enough for guests. The slight hint of heat beautifully complements shrimp and veggies. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 5 servings.

Number Of Ingredients 14

Previous Next

Ingredients

1 pound uncooked medium shrimp, peeled and deveined
1 tablespoon sesame oil
1 package (6 ounces) fresh baby spinach
1 can (15 ounces) whole baby corn, drained
1 cup bean sprouts
1/4 cup salted roasted almonds, chopped
1/4 cup sliced water chestnuts
1/4 cup chopped sweet red pepper
1/4 cup minced fresh cilantro
1 green onion, finely chopped
1/4 cup rice vinegar
1-1/2 teaspoons minced fresh gingerroot
1-1/2 teaspoons chili garlic sauce
1-1/2 teaspoons soy sauce

Steps:

In a large skillet, saute shrimp in oil until no longer pink. In a large bowl, combine the spinach, corn, sprouts, almonds, water chestnuts, red pepper, cilantro, onion and shrimp., In the same skillet, combine the vinegar, ginger, garlic sauce and soy sauce. Cook and stir over medium heat until heated through; pour over salad and toss to coat. Serve immediately.

Nutrition Facts : Calories 187 calories, Fat 8g fat (1g saturated fat), Cholesterol 110mg cholesterol, Sodium 468mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges