Warm Szechuan Shrimp and Spinach Salad

Name: Warm Szechuan Shrimp and Spinach Salad
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 5
Cuisine: Global
Ingredients: 36 grams salted roasted almonds, chopped; 425 grams can whole baby corn, drained; 170 grams package fresh baby spinach; 104 milliliters bean sprouts; 2 teaspoons chili garlic sauce; 4 grams minced fresh cilantro; 2 teaspoons minced fresh gingerroot; 1 green onion, finely chopped; 37 grams chopped sweet red pepper; 64 milliliters rice vinegar; 1 Tbsp sesame oil; 454 grams uncooked medium shrimp, peeled and deveined; 2 teaspoons soy sauce; 57 milliliters sliced water chestnuts

Warm Szechuan Shrimp and Spinach Salad could be just the gluten free, dairy free, and pescatarian recipe you've been looking for. This recipe serves 5. One portion of this dish contains approximately 25g of protein, 8g of fat, and a total of 256 calories. This recipe covers 23% of your daily requirements of vitamins and minerals. A mixture of cilantro, bell pepper, water chestnuts, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a pretty expensive main course. From preparation to the plate, this recipe takes about 25 minutes.

Instructions

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.

Ingredients you will need

Water Chestnuts

Red Pepper

Cilantro

Almonds

Spinach

Sprouts

Shrimp

Onion

Corn

Cooking Oil

Equipment you will use

Frying Pan

Bowl

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.

Ingredients you will need

Soy Sauce