sauteed-shrimp-spinach-salad-700x500-1
Print Recipe
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.
Nutrition Benefit: better digestion, better mental clarity, better sleep, body repair, boost immune system, boost self confidence, consistent energy, improve hydration, minimize headaches, promote eye health, reduce inflammation, stress reduction
Category: fish/seafood, salads, dairy-free, gluten-free