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Warm Szechuan Shrimp and Spinach Salad

 Warm Szechuan Shrimp and Spinach Salad
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
5 ServingsPrep/Total Time: 25 min.


  • 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


  • 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. Yield: 5 servings.

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Warm Szechuan Shrimp and Spinach Salad (continued)

Nutritional Facts: 2 cups equals 187 calories, 8 g fat (1 g saturated fat), 110 mg cholesterol, 468 mg sodium, 10 g carbohydrate, 4 g fiber, 20 g protein. Diabetic Exchanges: 2 lean meat, 1 fat, 1/2 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.