Wasabi and Ginger Shrimp Salad Low Fat
Bring a bold fusion of flavors to your plate with this Wasabi and Ginger Shrimp Salad—a low-fat, protein-packed meal that's as vibrant as it is nutritious. Featuring tender shrimp perfectly cooked and chilled for ultimate freshness, this salad is layered with crisp baby spinach, mixed greens, crunchy julienned carrots, and refreshing cucumber slices. The star of the dish is the zesty homemade dressing, made with a harmonious blend of wasabi paste, fresh ginger, low-sodium soy sauce, and a touch of honey for sweetness. Topped with a sprinkle of sesame seeds for added texture, this quick and easy recipe is ready in just 20 minutes and ideal as a light, healthy lunch or dinner. Perfect for seafood lovers seeking a low-fat, Asian-inspired salad bursting with flavor!
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Recipe Information
Ingredients
- 450 grams Shrimp (peeled and deveined)
- 150 grams Baby spinach
- 150 grams Mixed greens
- 1 medium Carrot (julienned)
- 1 small Cucumber (sliced into thin rounds)
- 1 teaspoon Ginger (fresh, minced)
- 1 teaspoon Wasabi paste
- 2 tablespoons Soy sauce (low sodium)
- 1 tablespoon Rice vinegar
- 1 teaspoon Honey
- 1 teaspoon Olive oil
- 1 clove Garlic (minced)
- 1 teaspoon Sesame seeds
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper (freshly ground)
- 1 liter Water (for boiling shrimp)
- 8 pieces Ice cubes (for ice bath)
Instructions
Bring 1 liter of water to a boil in a medium-sized pot. Add 0.5 teaspoon of salt.
Add the shrimp to the boiling water and cook for 2-3 minutes or until they turn pink and opaque. Do not overcook.
Immediately transfer the cooked shrimp to a bowl filled with ice water to stop the cooking process. Let them cool for 2 minutes, then drain and set aside.
In a small mixing bowl, whisk together the wasabi paste, minced ginger, soy sauce, rice vinegar, honey, olive oil, and minced garlic until well combined to form the dressing.
In a large salad bowl, combine the baby spinach, mixed greens, julienned carrot, and sliced cucumber.
Add the chilled shrimp to the salad bowl and toss gently to combine.
Pour the dressing over the salad and toss again to evenly coat all the ingredients.
Sprinkle sesame seeds and freshly ground black pepper over the salad as garnish.
Serve immediately and enjoy your light, low-fat Wasabi and Ginger Shrimp Salad!
Nutrition Facts
Calories |
759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 879 mg | 293% | |
| Sodium | 3448 mg | 150% | |
| Total Carbohydrate | 33.0 g | 12% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 13.0 g | ||
| Protein | 118.3 g | 237% | |
| Vitamin D | 20.1 mcg | 101% | |
| Calcium | 424 mg | 33% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2204 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
