Taste of Home
Shrimp Spinach Salad
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 4 servings.
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
Ingredients
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2 tablespoons butter
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1 pound uncooked medium shrimp, peeled and deveined
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3 garlic cloves, minced
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2 tablespoons minced fresh parsley
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4 cups fresh baby spinach
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3/4 cup cherry tomatoes, halved
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1/4 cup sliced almonds, toasted
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1 medium lemon
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1/4 teaspoon salt
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1/4 teaspoon pepper
Directions
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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.
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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.
Nutrition 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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