Nutrition Facts
Sautéed Shrimp Spinach Salad
Amount per Serving
Calories
387
% Daily Value*
Fat
22
g
34
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
322
mg
107
%
Sodium
365
mg
16
%
Potassium
368
mg
11
%
Carbohydrates
8
g
3
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
42
g
84
%
Vitamin A
3765
IU
75
%
Vitamin C
35
mg
42
%
Calcium
55
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Sautéed Shrimp Spinach Salad
Servings: 4
Ingredients
- 1 1/2 lbs. shrimp 16-20 count, peeled and devained, thawed if frozen
- 6 tablespoons olive oil divided
- 1/2 teaspoon paprika
- 1/4 teaspoon kosher salt divided
- 1 lemon zested
- 5 ounces fresh spinach washed, if needed, and dried
- 1 cup tomato fresh, chopped
- 1/2 cup red onions thinly sliced
- 2 tablespoons fresh lemon juice
- 1/3 cup fresh basil leaves thinly sliced
Instructions
- Preheat grill, if using, on medium-high heat.In a bowl, mix shrimp with 1 tablespoon of olive oil, paprika, 1/8 teaspoon salt and lemon zest.
- Place shrimp on grill, or saute on medium-high heat, and cook until pink, turning once, about 3-4 minutes.
- Toss spinach, tomatoes and onions in a bowl.Combine remaining olive oil, lemon juice, basil and salt.
- Pour dressing over salad and top with shrimp.Dressed salad may also be portioned among four plates and topped with shrimp.
