Warm Szechuan Shrimp and Spinach Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 5 |
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A warm ginger-flavored dressing prepared with just a few ingredients tops this fresh and fun salad thatâs special enough for guests. The slight hint of heat beautifully complements shrimp and veggies. âRoxanne Chan, Albany, California 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 |
Directions:
1. 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.
2. 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. Yield: 5 servings.
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