Shrimp and Spinach Salad

Shrimp and Spinach Salad

Shrimp and Spinach Salad is a delightful dish that combines the tender sweetness of shrimp with the vibrant freshness of spinach, creating a perfect balance of flavors and textures.

This salad is not only visually appealing but also packed with nutrients, making it an ideal choice for a light lunch, a healthy dinner, or even as a refreshing appetizer for gatherings.

The natural sweetness of shrimp pairs beautifully with the earthy taste of spinach, while additional ingredients like cherry tomatoes, avocado, and a tangy vinaigrette bring the dish to life.

This salad is versatile and can be easily adapted to suit your taste preferences. Whether you enjoy it with a zesty lemon dressing or a creamy avocado dressing, Shrimp and Spinach Salad is a nutritious option that doesn’t skimp on flavor.

In addition to being delicious, this salad is quick and easy to prepare, making it a perfect choice for busy weeknights or when you’re craving something fresh and light. Let’s dive into how to create this mouthwatering salad that’s sure to impress!

Ingredients

For the Salad:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 6 cups fresh spinach leaves, washed and dried
  • 1 cup cherry tomatoes, halved
  • 1 avocado, diced
  • 1/4 red onion, thinly sliced
  • 1/4 cup feta cheese, crumbled (optional)
  • 1/4 cup walnuts or pecans, toasted (optional)

For the Dressing:           

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar (or red wine vinegar)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey (or maple syrup)
  • 1 clove garlic, minced
  • Salt and black pepper to taste
  • Juice of 1/2 lemon

How to Make Shrimp and Spinach Salad

Prepare the Shrimp:

Start by seasoning the shrimp with salt and black pepper. You can also add a pinch of red pepper flakes if you like a little heat.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add the shrimp in a single layer. Cook for about 2-3 minutes on one side until they turn pink, then flip and cook for an additional 1-2 minutes until fully cooked. Remove from heat and let cool slightly.

Toast the Nuts (Optional):

If using walnuts or pecans, add them to the same skillet over low heat. Toast them for about 3-4 minutes until fragrant, stirring frequently to prevent burning. Remove from heat and let cool.

Prepare the Salad Base:

In a large bowl, add the fresh spinach leaves, halved cherry tomatoes, diced avocado, and sliced red onion. If you’re using feta cheese and toasted nuts, add them to the bowl as well.

Make the Dressing:

In a small bowl or a jar with a lid, combine the extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, minced garlic, and lemon juice. Whisk or shake until well combined. Taste and adjust the seasoning with salt and black pepper as needed.

Assemble the Salad:

Once the shrimp have cooled slightly, add them to the bowl with the spinach and other vegetables. Drizzle the dressing over the salad and toss gently to combine, ensuring all ingredients are coated.

Serve:

Divide the Shrimp and Spinach Salad among individual plates or serve it in a large bowl for family-style dining. Enjoy immediately while the shrimp are still warm, and the salad is fresh.

Chef’s Note:

This Shrimp and Spinach Salad is highly adaptable, allowing you to incorporate seasonal ingredients or your favorite toppings. Feel free to add ingredients like cucumber, bell peppers, or roasted vegetables for extra flavor and nutrition.

For a protein-packed version, you can substitute or add grilled chicken or tofu if you’re looking for a vegetarian option. You can also make the salad ahead of time; just keep the dressing separate until you’re ready to serve to prevent the spinach from wilting.

To save time, consider using pre-cooked shrimp. Just toss them into the skillet to heat through instead of cooking them from scratch. This can make your meal prep quicker and more convenient.

Pair this salad with a light white wine, such as Sauvignon Blanc or Pinot Grigio, for a refreshing dining experience. It’s perfect for a summer barbecue, a casual dinner party, or as a healthy lunch option.

Nutritional Information (per serving, based on 4 servings):

  • Calories: 320 kcal
  • Protein: 24g
  • Carbohydrates: 16g
  • Fiber: 6g
  • Sugars: 3g
  • Fat: 20g
  • Saturated Fat: 3g
  • Cholesterol: 200mg
  • Sodium: 400mg
  • Vitamin A: 100% of Daily Value (DV)
  • Vitamin C: 30% of DV
  • Calcium: 8% of DV
  • Iron: 15% of DV

This Shrimp and Spinach Salad is not only delicious but also nutritious. It’s rich in vitamins A and C, thanks to the fresh spinach and tomatoes. Shrimp provides a significant amount of protein, making it a satisfying meal. The healthy fats from avocado and olive oil contribute to heart health and provide essential nutrients.

In conclusion, Shrimp and Spinach Salad is a vibrant and satisfying dish that brings together the best of both seafood and fresh greens.

With its simple preparation and flavorful ingredients, it’s a perfect meal for any occasion. Enjoy the delightful combination of textures and tastes, and relish the health benefits of this wholesome salad!

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