Marinated Shrimp and Spinach Salad
Elevate your salad game with this vibrant and flavor-packed Marinated Shrimp and Spinach Salad, a perfect combination of fresh, crisp greens and zesty marinated shrimp. Juicy shrimp are infused with a bold marinade of olive oil, lemon juice, garlic, and paprika before being quickly pan-seared to tender perfection. Nestled atop a bed of nutrient-rich baby spinach, cherry tomatoes, crunchy cucumber slices, red onion, and creamy crumbled feta, this salad is a colorful feast for the eyes and the palate. Finished with a sweet and tangy homemade balsamic vinaigrette, this 20-minute recipe is as effortless as it is impressive. Whether you’re looking for a light lunch, a healthy dinner, or an elegant dish for entertaining, this seafood salad is sure to be a hit. Enjoy the perfect harmony of textures and flavors with every bite!
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Recipe Information
Ingredients
- 1 pound Raw shrimp (peeled and deveined)
- 3 tablespoons Olive oil
- 3 tablespoons Lemon juice
- 2 cloves Garlic (minced)
- 1 teaspoon Paprika
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 6 cups Baby spinach
- 1 cup Cherry tomatoes (halved)
- 0.25 cup Red onion (thinly sliced)
- 1 Cucumber (sliced)
- 0.5 cup Feta cheese (crumbled)
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Honey
- 1 teaspoon Dijon mustard
Instructions
In a medium-sized bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of lemon juice, minced garlic, paprika, salt, and black pepper to create the marinade.
Add the raw shrimp to the bowl and toss until the shrimp are evenly coated in the marinade. Cover and let marinate in the refrigerator for 15 minutes.
While the shrimp is marinating, prepare the salad by combining the baby spinach, cherry tomatoes, red onion, cucumber slices, and feta cheese in a large salad bowl.
In a small bowl, whisk together the remaining tablespoon of olive oil, the remaining tablespoon of lemon juice, balsamic vinegar, honey, and Dijon mustard to create the vinaigrette dressing.
Heat a large skillet over medium heat. Add the marinated shrimp and cook for 2-3 minutes on each side, or until the shrimp turn pink and are fully cooked through. Remove from heat and let cool slightly.
Top the spinach salad with the cooked shrimp.
Drizzle the vinaigrette over the salad just before serving, and gently toss to coat all ingredients evenly.
Serve immediately and enjoy your Marinated Shrimp and Spinach Salad!
Nutrition Facts
Calories |
296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 231 mg | 77% | |
| Sodium | 647 mg | 28% | |
| Total Carbohydrate | 9.8 g | 4% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 4.9 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 232 mg | 18% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 476 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
