A cold salad plate makes a fine lunch. You can laugh over the ridiculously low calorie count while you eat this one, featuring shirataki “miracle noodles.” It contains about 150 calories per serving. (All about shirataki: Do You Believe in Miracles?)
2 tbsp (30 mL) lime juice
1 tbsp (15 mL) each: low-sodium soy sauce, water
1 tsp (5 mL) each: fish sauce, sriracha
1 tsp (5 mL) granulated sugar
8 oz (250 g) white shirataki, rinsed
8 oz (250 g) cooked, shelled, deveined shrimp (31/35 count)
2 cups (500 mL) coarsely chopped baby spinach leaves
2 mini cucumbers, sliced in semicircles
1 small red bell pepper, cut in matchsticks
Sea salt + freshly ground black pepper to taste
2 tbsp (30 mL) each: chopped cilantro, slivered basil leaves
Marinade: In small bowl, stir together ingredients.
Salad: In small pan of boiling, salted water, boil shirataki on medium heat 1 minute. Drain. Line baking sheet with paper towels. Spread out to air-dry. Cut strands into manageable lengths.
Add shirataki to bowl with marinade. Add shrimp. Stir to coat. Cover and refrigerate 30 to 60 minutes, until flavours meld.
Line 2 serving plates with spinach. Scatter cucumbers, then red pepper overtop.
Remove shrimp from marinade. Using tongs, lift shirataki from marinade, then transfer to 2 serving plates. Drizzle shirataki on each plate with 1 tsp (5 mL) marinade. Discard remainder. Lightly sprinkle shirataki with salt and pepper. Arrange shrimp over shirataki. Scatter cilantro and basil on salad.
Makes 2 servings.
- The shirataki for this recipe are measured drained. Water amounts vary by package. About 10% to 20% may be water weight.
- This salad is also delicious with rice noodles, but they’ll up the calorie count significantly.
- You can buy cooked shrimp, but I prefer to poach my own to maximize flavour. (See: Poached Shrimp 101.)
CREDIT: SUSAN SAMPSON
TESTED IN IMPERIAL