Grilled Shrimp and Spinach Salad
Recipe: #44195
February 17, 2025
Categories: Salads, Main Dish Salad, Vegetable Salad, Fish/Seafood Salad, Shrimp, Mango, Spinach, more
""
Original is 8 servings
Ingredients
-
-
-
-
-
-
-
-
- Basil Vinaigrette
Nutritional
- Serving Size: 1 (175.1 g)
- Calories 338.5
- Total Fat - 30.1 g
- Saturated Fat - 5.5 g
- Cholesterol - 8.7 mg
- Sodium - 301.4 mg
- Total Carbohydrate - 13.1 g
- Dietary Fiber - 2.9 g
- Sugars - 8.7 g
- Protein - 6 g
- Calcium - 188.9 mg
- Iron - 1.6 mg
- Vitamin C - 32.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Soak wooden skewers in water to cover for 30 minutes.
Step 2
Meanwhile, heat the grill to 350º to 400º (medium-high) heat.
Step 3
Combine the shrimp and 3/4 cups of the basil vinaigrette in a large zip-top bag. Seal and chill for 15 minutes, turning occasionally.
Step 4
Remove the shrimp from the marinade, discarding marinade. Thread the shrimp onto skewers.
Step 5
Grill shrimp, covered with the grill lid, 2 minutes on each side or just until the shrimp turn pink. Remove the shrimp from the skewers.
Step 6
Toss the spinach, mangoes, and onion with 1/4 cup basil vinaigrette in a large serving bowl; arrange on a serving platter. Top with the grilled shrimp. Sprinkle with crumbled goat cheese and raspberries. Serve with the remaining basil vinaigrette.
Basil Vinaigrette:
Step 7
Whisk together the fresh chopped basil, raspberry vinegar, garlic, brown sugar, Dijon mustard, and salt and crushed red pepper until blended.
Step 8
Add the olive oil in a slow, steady stream, whisking constantly until smooth.
Tips
No special items needed.
0 Reviews
You'll Also Love
