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Shrimp Spinach Salad

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Total Time:Prep/Total Time: 20 min.

By Taste Of Home Editorial Team

Recipe by Jamie Porter, Garnett, Kansas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

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

TEST KITCHEN APPROVED

Shrimp Spinach Salad

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Yield:4 servings
Prep:15 min
Cook:5 min
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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
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Directions

  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.

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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