Shrimp Spinach Salad

Sautéed Shrimp set atop a bed of spinach, then finished with almonds, tomatoes and fresh lemon juice. A perfectly simple and delicious recipe that is easy and quick to make.
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INGREDIENTS

Time 25 minutes
Servings 4
Difficulty Easy

UNITS

SCALE

INGREDIENTS

SHRIMP

  • 2 tbsp Butter
  • 1 ½ lbs Large shrimp (31/35 count), peeled and deveined
  • 3 cloves Garlic
  • 2 tbsp Parsley

SALAD

  • 4 cups Spinach
  • ¾ cup Tomatoes, preferably cherry, halved
  • ¼ cup Almonds, sliced, toasted
  • 2 tbsp Lemon juice
  • To taste Salt
  • To taste Black pepper, freshly ground

METHOD

  • In a large skillet over medium heat, melt butter. Add shrimp. Cook and stir until shrimp turn pink, about 3 to 4 minutes. Add garlic and parsley; cook 1 minute longer. Remove from heat.
  • In a large salad bowl, place spinach. Top with tomatoes, almonds and shrimp mixture. Drizzle lemon juice over salad. Season with salt and black pepper.
  • Divide evenly among 4 bowls or serve family style.

NOTES

  • You can substitute toasted pine nuts for toasted almonds