Shrimp Spinach Salad Recipe

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Shrimp Spinach Salad Recipe
Shrimp Spinach Salad Recipe photo by Taste of Home
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Shrimp Spinach Salad Recipe

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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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

Nutritional Facts

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

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  • 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
  1. 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.
  2. 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.
Originally published as Shrimp Spinach Salad in Healthy Cooking April/May 2010, p9

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