Grilled Shrimp and Spinach Salad
Created by breezermom on February 17, 2025
- Servings: 8
- Prep Time: 65m
- Cook Time: 5m
- Recipe #44195
Ingredients
- 8 12-inch wooden skewers
- 2 pounds raw shrimp, large, peeled and deveined (31/40 count)
- Basil Vinaigrette, divided (See below)
- 12 ounces baby spinach, fresh
- 2 mangoes, peeled and sliced
- 1 red onion, small, halved and sliced
- 4 ounces goat cheese, crumbled
- 1 cup fresh raspberries
- Basil Vinaigrette
- 1/2 cup basil, fresh, chopped
- 1/2 cup raspberry vinegar
- 2 garlic cloves, minced
- 1 tablespoon brown sugar
- 2 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper
- 1 cup olive oil
How to Make
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Step 1: Soak wooden skewers in water to cover for 30 minutes.
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Step 2: Meanwhile, heat the grill to 350º to 400º (medium-high) heat.
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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.
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Step 4: Remove the shrimp from the marinade, discarding marinade. Thread the shrimp onto skewers.
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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.
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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.
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Basil Vinaigrette:
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Step 7: Whisk together the fresh chopped basil, raspberry vinegar, garlic, brown sugar, Dijon mustard, and salt and crushed red pepper until blended.
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Step 8: Add the olive oil in a slow, steady stream, whisking constantly until smooth.
Nutritional Facts
- 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