Warm Shrimp And Spinach Salad Recipes

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

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

SHRIMP AND SPINACH SALAD WITH HOT BACON DRESSING

Shrimp and Spinach Salad with Hot Bacon Dressing image

When I meet former co-workers for lunch at our favorite restaurant, we always order this salad. I wanted to share it with my husband, so I made it my mission to re-create it. Mission accomplished! -Lisa Bynum, Brandon, Mississippi

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
1 teaspoon Montreal steak seasoning
4 bacon strips, chopped
1 shallot, finely chopped
1/3 cup cider vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (10 ounces) fresh spinach
3/4 cup julienned roasted sweet red peppers
1/4 cup sliced almonds

Steps:

Sprinkle shrimp with steak seasoning. On 4 metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat or broil 4 in. from heat until shrimp turn pink, 2-3 minutes on each side., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard all but 1 tablespoon drippings. Add shallot; cook and stir over medium heat until tender, 1-2 minutes. Stir in next 6 ingredients; bring to a boil. Remove from heat., In a large serving bowl, combine spinach and dressing; toss to coat. Layer with shrimp and pepper slices; top with cooked bacon and almonds.

Nutrition Facts : Calories 212 calories, Fat 10g fat (2g saturated fat), Cholesterol 145mg cholesterol, Sodium 739mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic exchanges

More about "warm shrimp and spinach salad recipes"

2013-12-07 Spread the spinach on a large platter. In a large skillet, cook the bacon over moderate heat until crisp, about 4 minutes. Drain off all but 2 tablespoons of the bacon fat.
From foodandwine.com

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Used (salad-small) shrimp, green onions, fresh parmasan cheese and grape tomatoes. Used packaged herbs. Would be much better with larger shrimp. Kept the salad and shrimp cold. I cut the recipe in half for 2. I recommend trying the warm version with larger shrimp. I think in the future I will order it at the Mirage ;-) Husband gave my salad 2 stars, I won't be making my version again.
From bigoven.com

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