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Ginger Shrimp & Vermicelli Salad
1 h 25 m
Diabetic Living Magazine
“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.”
1 pound fresh or frozen large shrimp
⅓ cup rice vinegar
2 tablespoons finely chopped onion
1 tablespoon grated fresh ginger
1 tablespoon reduced-sodium soy sauce
6 ounces vermicelli, soba noodles, or udon noodles
1 tablespoon canola oil
1½ cups fresh baby spinach leaves or torn romaine
1 cup Tropical Fruit Salsa (see associated recipe)
Lime wedges (optional)
1Thaw 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 ¼ cup of the vinegar mixture for dressing; cover and chill until needed.
2Place 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.
3Cook vermicelli according to package directions; drain. Snip in a few places so vermicelli strands are not as long; keep warm.
4Meanwhile, 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.
5Combine the reserved ¼ 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.