Mexican Shrimp Spinach Salad
Vibrant, zesty, and packed with wholesome ingredients, this Mexican Shrimp Spinach Salad is a must-try fusion of bold flavors and fresh, colorful produce. Juicy, perfectly seasoned shrimp are pan-seared to tender perfection and layered over a bed of crisp baby spinach, sweet corn kernels, protein-packed black beans, and juicy cherry tomatoes. Creamy avocado, tangy red onion, and aromatic cilantro add a delightful contrast, while a homemade lime-cumin dressing ties everything together with a bright, citrusy kick. Ready in just 25 minutes, this healthy, gluten-free salad is perfect for a quick lunch, light dinner, or as a fresh side for taco night. Bursting with Mexican-inspired flavors, it’s as satisfying as it is nutrient-rich!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 450 grams Shrimp (peeled and deveined)
- 150 grams Baby spinach
- 1 cup Corn kernels (cooked or canned, drained)
- 1 cup Black beans (canned, drained and rinsed)
- 1 cup Cherry tomatoes (halved)
- 0.5 medium Red onion (thinly sliced)
- 1 large Avocado (diced)
- 0.25 cup Fresh cilantro (chopped)
- 3 tablespoons Olive oil
- 3 tablespoons Fresh lime juice
- 0.5 teaspoons Ground cumin
- 0.5 teaspoons Chili powder
- 2 cloves Garlic (minced)
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
Instructions
In a small bowl, whisk together olive oil, lime juice, ground cumin, chili powder, minced garlic, salt, and black pepper to make the dressing. Set aside.
Heat a non-stick skillet over medium heat. Lightly season the shrimp with a pinch of salt and pepper. Cook the shrimp for 2-3 minutes per side, or until pink and fully cooked. Remove from heat and set aside to cool slightly.
In a large mixing bowl, combine baby spinach, corn kernels, black beans, cherry tomatoes, red onion, and cilantro.
Gently toss the salad ingredients with half of the prepared dressing, ensuring everything is evenly coated.
Add the cooked shrimp and diced avocado to the salad. Drizzle the remaining dressing over the top.
Give the salad a final gentle toss to distribute the shrimp and avocado without mashing them.
Serve immediately and enjoy your flavorful Mexican Shrimp Spinach Salad!
Nutrition Facts
Calories |
420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 959 mg | 42% | |
| Total Carbohydrate | 29.5 g | 11% | |
| Dietary Fiber | 10.2 g | 37% | |
| Total Sugars | 3.9 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 127 mg | 10% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 988 mg | 21% | |
*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.
