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ShareGinger Shrimp and Vermicelli Salad
Nutrition Facts Per Serving:
- Servings Per Recipe: 4
- Calories: 356
- Protein(gm): 29
- Carbohydrate(gm): 42
- Fat, total(gm): 6
- Cholesterol(mg): 172
- Saturated fat(gm): 1
- Dietary Fiber, total(gm): 2
- Sodium(mg): 336
- Vegetables(d.e): 1
- Fruit(d.e): 1
- Starch(d.e): 2
- Very Lean Meat(d.e): 3
- Fat(d.e): 1
Diabetic Exchanges
- 1 pound fresh or frozen large shrimp
- 1/3 cup rice vinegar
- 2 tablespoons finely chopped onion
- 1 tablespoon grated fresh ginger
- 1 tablespoon reduced-sodium soy sauce
- 6 ounces dried vermicelli, soba noodles, or udon noodles
- Nonstick cooking spray
- 1 tablespoon canola oil
- 1 1/2 cups fresh baby spinach leaves or torn romaine
- 1 cup Gingered Tropical Fruit Salsa (see recipe)
1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Set aside. In a screw-top jar, combine rice vinegar, onion, ginger, and soy sauce; cover and shake well. Reserve 1/4 cup of the vinegar mixture for dressing; cover and chill until needed.
2. 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.
3. Cook vermicelli according to package directions; drain. Snip in a few places so vermicelli strands are not as long; keep warm.
4. Meanwhile, drain shrimp, discarding marinade. Lightly coat an unheated large skillet with nonstick cooking spray. Preheat over medium-high heat. Add shrimp to skillet; cook and stir for 1 to 3 minutes or until shrimp are opaque.
5. In a large bowl, combine the reserved 1/4 cup vinegar mixture and the canola oil; whisk until combined. Add warm vermicelli, shrimp, spinach, and Gingered Tropical Fruit Salsa; toss gently to coat. Serve immediately. Makes 4 (1-1/4-cup) servings.
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