Shrimp & Spinach Salads Recipe

Shrimp & Spinach Salads Recipe photo by Taste of Home

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A store-bought salad dressing gives shrimp fast flavor boost and tops this refreshing salad. It's a recipe you'll turn to again and again. —Simple & Delicious Test Kitchen

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Shrimp & Spinach Salads Recipe

Prep/Total Time: 15 min.

Yield: 4 Servings

10 5 15

Ingredients

1 pound peeled and deveined cooked medium shrimp
4 green onions, thinly sliced
3/4 cup tangy tomato bacon salad dressing
1 package (6 ounces) fresh baby spinach
1 cup shredded carrots
2 hard-cooked eggs, sliced
2 plum tomatoes, cut into wedges

Directions

In a large skillet, cook shrimp and onions in salad dressing over medium heat for 5-6 minutes or until heated through.
Divide spinach among four plates. Top with shrimp mixture, carrots, eggs and tomatoes. Serve immediately. Yield: 4 servings.

Nutritional Facts 1 serving equals 340 calories, 14 g fat (3 g saturated fat), 278 mg cholesterol, 780 mg sodium, 23 g carbohydrate, 2 g fiber, 28 g protein.

Originally published as Shrimp & Spinach Salads in Simple & Delicious December/January 2012, p33

Buying and Cooking Shrimp

Shrimp are available fresh or frozen (raw or cooked, peeled or in the shell) or canned. Shrimp in the shell (fresh or frozen) are available in different varieties and sizes (medium, large, extra large, jumbo). Uncooked shrimp will have shells that range in color from gray or brown to pink or red. Fresh shrimp should have a firm texture with a mild odor.

To cook raw shrimp in water, add 1 pound shrimp (with or without shells) and 1 teaspoon salt to 3 quarts boiling water. Reduce heat and simmer, uncovered, for 1-3 minutes or until the shrimp turns pink and curls. Watch closely to avoid overcooking - the meat of uncooked shrimp will turn from translucent when raw to pink and opaque when cooked. Drain immediately. Serve warm or chilled.

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