Shrimp and Spinach Salad with Wasabi-Ginger-Garlic Dressing

I’m insulin resistant, so I try to stay away from simple carbs.  I also like to eat a lot, at the same time that I know I have to watch calories.  When I can come up with a recipe that satisfies both my flavor cravings and my desire to feel satiated, I’m a happy woman.  Centering a dish around shrimp is a great way to do that.*  And matching shrimp with a mix of greens, and then dressing it with a Japanese flair sounded like a great idea to me.  Recently a Japanese colleague gave me a wonderful selection of foods, including a tube of very nice wasabi.  I’d bought ginger a few days ago for a Chinese dish and hadn’t used it all. And of course, there’s always garlic in the house, so I was good to go.

*Yes, I know that shrimp farming as currently practiced degrades the environment. Fairtrade is putting in place a new certification program for shrimp, which is good news for those of us who love to eat the tasty critters, but don’t want to contribute to the depletion of oxygen-producing coastal mangrove forests.

Shrimp and Spinach Salad with Wasabi-Ginger-Garlic Blender Dressing
Active preparation
Total time
Recipe type: Salad
Serves: 6
  • 500 grams shrimp
  • 500 grams of fresh spinach
  • 300 grams cherry tomatoes
  • 1 yellow bell pepper
  • Dressing
  • 1 cup plain yogurt
  • ¼ cup low-fat cream cheese (do not use non-fat)
  • 3 cloves garlic
  • 1-2 T wasabi paste
  • 2 T chopped ginger
  • 2 t salt
  • pepper to taste
  1. If you're starting with raw shrimp, bring a pot of water to a boil. Add the shrimp and turn the water down to medium-low. Cook, stirring, for 1-2 minutes, until shrimp turn a light pink. Smaller shrimp will cook faster than large ones. Drain the cooked shrimp into a colander and run them immediately under cold water to prevent them from cooking further. Set aside to drain until ready to use.
  2. Clean the spinach and prep the leaves for salad. Make sure the spinach is as dry as possible before you use it.
  3. Dice the bell pepper.
  4. Unless they are very tiny, cut the cherry tomatoes in half.
  5. Combine all ingredients for dressing in a blender and process at medium-high until smooth and creamy. Taste for seasoning and add more wasabi, salt and/or pepper to taste.
  6. Toss salad ingredients together, pour dressing over the top, and toss again. Serve immediately.
If you want to add bulk to the salad, you can supplement the spinach with a mild lettuce that won't overwhelm its taste. For example, iceberg or butter lettuce would work fine. You can also add cucumber. If you want to add a lot more greens, just increase the amount of dressing by 50%.