SHRIMP SPINACH SALAD
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
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- 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., 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 : Calories 201 calories, Fat 10g fat (4g saturated fat), Cholesterol 153mg cholesterol, Sodium 350mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein. Diabetic Exchanges
SPINACH SALAD WITH SHRIMP
It's effortless to eat healthy when you have a mouthwatering salad like this. You won't need anything else for a balanced meal.-Jacqueline Wilson, Portland, Oregon
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 14 servings.
Number Of Ingredients 7
Steps:
- In a large salad bowl, combine the spinach, mushrooms, avocado, oranges, shrimp and sunflower kernels. Drizzle with dressing; serve immediately.
Nutrition Facts : Calories 149 calories, Fat 10g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 159mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein.
SHRIMP AND SPINACH SALAD WITH HOT BACON DRESSING
When I meet former co-workers for lunch at our favorite restaurant, we always order this salad. I wanted to share it with my husband, so I made it my mission to re-create it. Mission accomplished! -Lisa Bynum, Brandon, Mississippi
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Sprinkle shrimp with steak seasoning. On 4 metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat or broil 4 in. from heat until shrimp turn pink, 2-3 minutes on each side., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard all but 1 tablespoon drippings. Add shallot; cook and stir over medium heat until tender, 1-2 minutes. Stir in next 6 ingredients; bring to a boil. Remove from heat., In a large serving bowl, combine spinach and dressing; toss to coat. Layer with shrimp and pepper slices; top with cooked bacon and almonds.
Nutrition Facts : Calories 212 calories, Fat 10g fat (2g saturated fat), Cholesterol 145mg cholesterol, Sodium 739mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic exchanges
CITRUS SHRIMP AND SPINACH SALAD
Shrimp, cucumbers, red onions, oranges and pecans are layered over spinach and drizzled with honey-mustard dressing for a refreshing main-dish salad.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 6 servings.
Number Of Ingredients 11
Steps:
- Mix honey, orange juice, mustard and vinegar until well blended; cover. Refrigerate until ready to serve.
- Layer lettuce, spinach, cucumbers, onions, oranges and shrimp on large serving platter.
- Sprinkle with pecans and drizzle with honey mixture just before serving.
Nutrition Facts : Calories 220, Fat 6 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 145 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 19 g
CITRUS SHRIMP AND SPINACH SALAD
Make and share this Citrus Shrimp and Spinach Salad recipe from Food.com.
Provided by marileamills
Categories Lunch/Snacks
Time 30m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, mix together the mustard, honey, orange juice, and vinegar; cover and refrigerate.
- Either on a large serving platter or on individual salad plates, layer in the following order: lettuce leaves, spinach, onion slices, cucumber slices, orange pieces, and shrimp.
- Season with salt and pepper to taste (I season as I layer).
- Sprinkle with pecans.
- Drizzle with honey mustard mixture.
Nutrition Facts : Calories 242.4, Fat 7.1, SaturatedFat 0.7, Cholesterol 114.6, Sodium 726.6, Carbohydrate 31.9, Fiber 4.3, Sugar 24.6, Protein 16
CITRUS SHRIMP SALAD
Steps:
- For the dressing: Cut the top and bottom from an orange so it sits flat. Working from the top down, cut away the peel and pith to expose the flesh. Cut out the orange segments, leaving the membrane behind. Squeeze any juice from the membrane into a large bowl. Repeat with the remaining orange. You should have about 1/4 cup juice. Reserve the segments.
- Whisk the cream, vinegar, mustard, 1/2 teaspoon salt and several grinds of black pepper into the orange juice. While whisking, pour in the olive oil in a slow, steady stream to make a creamy, slightly thick dressing. Chill while you make the salad.
- For the salad: Sprinkle the shrimp with the Old Bay and 1/2 teaspoon salt. Heat the olive oil in a large skillet over medium-high heat. Sear the shrimp in two batches until just cooked through, about 3 minutes per batch. Remove to a plate to cool slightly, about 5 minutes.
- Combine the shrimp, reserved orange segments, avocado, cucumber and fennel in the bowl with the dressing and toss gently. Mound the lettuce on a platter or individual plates and top with the salad. Garnish with fennel fronds.
ANGRY SHRIMP WITH CITRUS/SPINACH SALAD
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 25m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Mix the flour mixture for shrimp:
- Combine the ingredients and set aside in container. This step can be done the day before dinner.
- Peel and cut the citrus fruit into sections over a plate. Drain the juice from the plate into a bowl. Season liberally with gray salt and black pepper. Whisk in olive oil to form a vinaigrette (it should be in proportion, about 2 parts juice to 1 part olive oil).
- Season citrus sections with salt and pepper. Drizzle a little of the vinaigrette on them to marinate and put them on a platter.
- Have your fishmonger peel the prawns but leave the tails on for handles. Season liberally with salt and pepper. Preheat a saute pan on high. Dredge the shrimp in the flour mixture. This will give them a nice crust and allow them to stay crispy and fresh at room temperature. Add olive oil to the pan and put in 1 layer of shrimp. You want them to caramelize, so don't toss or move them. Add a little more oil if the flour absorbs what's in the pan. After about 3 minutes, turn over the prawns. Let it caramelize, toss and turn out onto a cookie sheet. Add about 1/4 cup more olive oil to the already hot saute pan. Drain pan juices from the cookie sheet into the saute pan. Add sliced garlic and let it get light brown. Add chiles and let them get soft. Add the basil and stand back - there's a lot of water in basil and it will pop. Let it get crispy, less than a minute. While this is happening, arrange prawns over the citrus salad. Add the orange zest to the basil/garlic/chile mixture in the saute pan. Season with salt and pepper, then spoon basil/garlic/chile mixture over the prawns.
- Toss the spinach with the citrus vinaigrette and mound on top of the prawns. Serve.
ASIAN SPINACH AND SHRIMP SALAD WITH SESAME DRESSING
This is a delicious salad that is a tasty meal in one - Depending on how juicy the oranges are, you may need 2 oranges to yield 1/2 cup of squeezed juice.
Provided by Chef mariajane
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring orange juice to boil in small saucepan over medium-high heat and simmer until reduced to about 1 Tbsp., about 6 minutes. Meanwhile, place spinach in large bowl, and set aside.
- Whisk reduced orange juice, zest, ginger, vinegar, and honey together in small bowl. Whisk in vegetable and sesame oils and season with salt and pepper.
- Toss shrimp, orange segments, and scallions,with 2 tablespoons dressing in bowl and season with salt and pepper. . Toss spinach with remaining dressing and season with salt and pepper. Divide spinach among 4 individual plates and top with shrimp and oranges. Serve.
Nutrition Facts : Calories 329.2, Fat 18.4, SaturatedFat 2.6, Cholesterol 220.9, Sodium 259.3, Carbohydrate 16.6, Fiber 2.1, Sugar 13.4, Protein 24.9
CITRUS SPINACH SALAD
A nice, refreshing twist on a spinach salad - a perfect compliment to any holiday meal! Great with Ham! ****Noteworthy - this makes quite a bit of dressing - so depending on your taste, you may want to increase the amount of salad fixings or slightly decrease the dressing (or just save it for another day!!).
Provided by Mommy Diva
Categories Salad Dressings
Time 15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Toss spinach, onion, oranges and pine nuts together.
- Whisk together all dressing ingredients.
- Pour over salad and serve.
Nutrition Facts : Calories 315.2, Fat 26.5, SaturatedFat 3.3, Sodium 83.1, Carbohydrate 20.1, Fiber 3, Sugar 14.1, Protein 3.2
SHRIMP & SPINACH SALAD WITH VINAIGRETTE
Make and share this Shrimp & Spinach Salad with Vinaigrette recipe from Food.com.
Provided by Aroostook
Categories Greens
Time 10m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Place lemon juice in a small bowl and whisk in salt, pepper and mustard.
- Slowing whisk in oil, adding a little at a time until thickened Add rest of the ingredients.
- Let stand an hour.
- Mix salad ingredients together in a bowl.
- Dress w/ vinaigrette.
Nutrition Facts : Calories 753.5, Fat 65.3, SaturatedFat 9.1, Cholesterol 221, Sodium 1193.8, Carbohydrate 19.3, Fiber 8.1, Sugar 5.6, Protein 28.9
CITRUS SPINACH SALAD
Grapefruit and orange segments add zest to this delightful salad that's tossed with a pleasant honey-lime dressing. It's perfect for a springtime luncheon or shower. -Pauline Taylor, Spokane, Washington
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a blender, combine the honey, lime juice, lime zest and nutmeg; cover and process until blended. While processing, gradually add oil in a steady stream until dressing is thickened. , In a large salad bowl, combine the spinach, oranges and grapefruit. Drizzle with dressing; toss to coat. Top with onion. Serve immediately.
Nutrition Facts : Calories 109 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 21mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 2g fiber), Protein 1g protein.
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