Shrimp and Plum Salad Recipe

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Shrimp and Plum Salad Recipe

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Fruit pairs beautifully with seafood in this refreshing main-dish salad from our Test Kitchen. Served with a sweet-spicy Asian dressing, it’s ideal for a fancy lunch or a light summer supper.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 35 min. + cooling
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 35 min. + cooling

Ingredients

  • 2/3 cup uncooked brown rice
  • 1-1/3 cups water
  • 1 pound cooked medium shrimp, peeled and deveined
  • 2 large fresh plums, sliced
  • 1/2 cup chopped peeled cucumber
  • 2 tablespoons minced fresh cilantro
  • 1 green onion, chopped
  • 1 jalapeno pepper, seeded and chopped
  • DRESSING:
  • 3 tablespoons rice vinegar
  • 3 tablespoons canola oil
  • 2 teaspoons honey
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon minced fresh gingerroot
  • 1/2 teaspoon Thai chili sauce
  • 1 garlic clove, minced
  • 4 cups spring mix salad greens

Directions

In a small saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 30-35 minutes or until liquid is absorbed and rice is tender. Transfer to a large bowl; cool completely.
Stir in the shrimp, plums, cucumber, cilantro, onion and jalapeno. In a jar with a tight-fitting lid, combine the vinegar, oil, honey, mustard, ginger, chili sauce and garlic; shake well. Pour over shrimp mixture and toss to coat. Serve over salad greens. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Shrimp and Plum Salad in Light & Tasty June/July 2007, p57

Nutritional Facts

1 each: 377 calories, 14g fat (1g saturated fat), 172mg cholesterol, 197mg sodium, 36g carbohydrate (8g sugars, 4g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1-1/2 starch, 1 vegetable, 1/2 fruit.

  • 2/3 cup uncooked brown rice
  • 1-1/3 cups water
  • 1 pound cooked medium shrimp, peeled and deveined
  • 2 large fresh plums, sliced
  • 1/2 cup chopped peeled cucumber
  • 2 tablespoons minced fresh cilantro
  • 1 green onion, chopped
  • 1 jalapeno pepper, seeded and chopped
  • DRESSING:
  • 3 tablespoons rice vinegar
  • 3 tablespoons canola oil
  • 2 teaspoons honey
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon minced fresh gingerroot
  • 1/2 teaspoon Thai chili sauce
  • 1 garlic clove, minced
  • 4 cups spring mix salad greens
  1. In a small saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 30-35 minutes or until liquid is absorbed and rice is tender. Transfer to a large bowl; cool completely.
  2. Stir in the shrimp, plums, cucumber, cilantro, onion and jalapeno. In a jar with a tight-fitting lid, combine the vinegar, oil, honey, mustard, ginger, chili sauce and garlic; shake well. Pour over shrimp mixture and toss to coat. Serve over salad greens. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Shrimp and Plum Salad in Light & Tasty June/July 2007, p57

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