This spinach and pasta salad, topped with shrimp and a fruit salsa, is a complete meal. Large pieces of ginger-soy marinated shrimp and tropical fruit salsa with pineapple, mango, kiwifruit and mandarin oranges are gently tossed with baby spinach leaves and long strands of pasta in this tropical-inspired dish. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Associated Recipes

Directions

  • Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact, if desired. Rinse shrimp; pat dry with paper towels. Set aside. Combine rice vinegar, onion, ginger, and soy sauce in a screw-top jar; cover and shake well. Reserve 1/4 cup of the vinegar mixture for dressing; cover and chill until needed.

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  • Place shrimp in a resealable plastic bag set in a shallow dish. Pour remaining vinegar mixture over shrimp. Seal bag; turn to coat shrimp. Marinate in the refrigerator for 1 to 2 hours, turning bag occasionally.

  • Cook vermicelli according to package directions; drain. Snip in a few places so vermicelli strands are not as long; keep warm.

  • Meanwhile, drain shrimp, discarding marinade. Lightly coat an unheated large skillet with cooking spray. Preheat over medium-high heat. Add shrimp to skillet; cook and stir for 1 to 3 minutes or until shrimp are opaque.

  • Combine the reserved 1/4 cup vinegar mixture and the canola oil in a large bowl; whisk until combined. Add warm vermicelli, shrimp, spinach, and Tropical Fruit Salsa; toss gently to coat. Serve immediately with lime wedges, if desired.

Nutrition Facts

356 calories; 6 g total fat; 1 g saturated fat; 172 mg cholesterol; 336 mg sodium. 42 g carbohydrates; 2 g fiber; 29 g protein;