Sweet Ginger “Pasta” Salad with Shrimp

This is a wonderful dish that has a variety of flavors; sweet, a little spicy and salty. Using zucchini noodles cuts out the majority of carbs that traditional pasta salads have. You can always use regular pasta in place of the zucchini but this recipe will give you plenty of vegetable servings as well as keep your calorie count low. I served this dish cold, but it could easily be warmed up if desired. This serves 4

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2 large zucchini, shredded into “pasta” (I use this spiral cutter)
1 cup carrots, diced
1 small roma tomato, diced
1 cup pineapple, diced
½ cup mango diced
1 tsp cilantro
½ tsp black pepper
½ tsp sea salt
¼ cup soy sauce or alternative
2 Tbsp sesame oil
1 tsp fresh ginger, grated
½ lb fresh shrimp

  • In a large skillet, sauté shrimp and sprinkle with sea salt and pepper until cooked through.
  • In a large stockpot, add zucchini noodles and cover with water. Bring noodles to boiling and cook for about 5-8 minutes or until slightly tender – do not overcook. Immediately drain water from noodles and run under cold water. Return to stock pot and put a few ice cubes in the pot to help keep noodles cool (if serving cold).
  • In a large serving bowl, combine cilantro, ginger, soy sauce and oil and mix well. Add in pineapple, mango, tomatoes, carrots and cooked noodles. Top with cooked shrimp (cooled if desired).

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