Ovensports

Baking & cooking with an enthusiastic amateur

Shrimp & Baby Spinach Salad

This salad is colorful and highlights bright flavors of shrimp, ginger, and veggies.

My roommate loves shrimp. I like them, but I’m not crazy about them, so I hadn’t actually made any shrimp dishes before. I’ve never actually cooked shrimp, so when buying some, I opted for a precooked option so that I could focus on the flavors without worrying about how to cook them.

As I’m trying to increase my consumption of vegetables, I used the shrimp as the final layer of a salad with fresh baby spinach, carrots, red bell pepper, and green onions. It’s a very low calorie dish, so it could be used as a first course instead of a main dish if you’d like. Or, if you want to use it as a main dish, serve it with a side of warm brown rice.

I used medium shrimp frozen from Trader Joe’s here. My roommate pointed out that these are smaller than shrimp she’s accustomed to seeing, but they were equally delicious! At only $7.99 per pound and being already deveined and cooked, they were a worthwhile splurge.

Sleek square plates looked gorgeous with this salad, lending an extra bit of style to the dish.

Shrimp & Baby Spinach Salad
Shrimp
4 oz medium deveined cooked shrimp (I used frozen, already cooked ones for Trader Joe’s)
1 tablespoon soy sauce
1” fresh ginger, peeled and grated
Salad Dressing
2 tablespoons rice wine vinegar
2 teaspoons soy sauce
1 teaspoon sesame oil
1 clove garlic, minced
Veggies
8 cups (6 oz) baby spinach, rinsed
3 carrots, peeled and julienned
1 sweet red pepper, julienned
One small bunch of green onions

Finely chop the bottom ends (white section) of the green onions. Place those in a saucepan with the shrimp, fresh ginger, and tablespoon of soy sauce. Set aside. Chop the remaining part (green section) of the green onions.

Cook the shrimp mixture on medium-low heat for five minutes to warm it up, slightly reduce the soy sauce, and combine the flavors. Remove from heat.

For the salad dressing, mix together the rice wine vinegar, 2 tsp soy sauce, sesame oil, and garlic. Toss with the baby spinach.

Divide the spinach evenly between three plates. Then layer on the green onions, followed by the carrots, followed by the red bell pepper. Finally, pour on the shrimp, including the extra ginger, scallion, & soy sauce mixture.

Makes three salads.
Nutrition per salad: 121 calories, 2g fat, 0g saturated fat, 11g carbohydrates, 5g fiber, 12g protein.
Cost per salad: $2.10

What a great dinner on a hot summer’s day!

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This entry was posted on July 3, 2012 by in Dinners, Seafood and tagged , , , .
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