Shrimp Spinach Salad Recipe

Shrimp Spinach Salad Recipe photo by Taste of Home

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Shrimp and garlic are sauteed in butter then set atop a bed of spinach. Almonds, tomatoes and a squeeze of lemon finish off this beauty. Perfecto! Jamie Larson — Dodge Center, Minnesota

This recipe is:

Healthy

Quick

Diabetic Friendly

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Shrimp Spinach Salad Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

15 5 20

Ingredients

2 tablespoons butter
1 pound uncooked medium shrimp, peeled and deveined
3 garlic cloves, minced
2 tablespoons minced fresh parsley
4 cups fresh baby spinach
3/4 cup cherry tomatoes, halved
1/4 cup sliced almonds, toasted
1 medium lemon
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

In a large nonstick skillet over medium heat, melt butter. Add the shrimp. Cook and stir for 3-4 minutes or until shrimp turn pink. Add garlic and parsley; cook 1 minute longer. Remove from the heat.
Place spinach in a salad bowl. Top with tomatoes, almonds and shrimp mixture. Squeeze juice from the lemon; drizzle over salad. Sprinkle with salt and pepper. Yield: 4 servings.

Nutritional Facts 1 cup equals 201 calories, 10 g fat (4 g saturated fat), 153 mg cholesterol, 350 mg sodium, 6 g carbohydrate, 2 g fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 vegetable.

Originally published as Shrimp Spinach Salad in Healthy Cooking April/May 2010, p9

How to Toast Nuts

Toasting nuts before using them in a recipe intensifies their flavor. Spread the nuts on a baking sheet and bake at 350° for 5 to 10 minutes or until lightly toasted. Be sure to watch them carefully so they don't burn.