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Shrimp and Plum Salad Recipe

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.
TOTAL TIME: Prep: 15 min. Cook: 35 min. + cooling YIELD:4 servings

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

  • 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.

Nutritional Facts

1 cup shrimp mixture with 1 cup salad greens equals 377 calories, 14 g fat (1 g saturated fat), 172 mg cholesterol, 197 mg sodium, 36 g carbohydrate, 4 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1-1/2 starch, 1 vegetable, 1/2 fruit.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.