Spinach-Pea Salad With Grilled Shrimp Recipe

Name: Spinach-Pea Salad With Grilled Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup shelled green peas (about 1 pound unshelled green peas) or frozen green peas; 1 (6-inch) whole-wheat pita; Cooking spray; 3 tablespoons extra-virgin olive oil, divided; 1 1/2 teaspoons grated lemon rind, divided; 1/4 teaspoon salt; 1/2 teaspoon freshly ground black pepper, divided; 1 pound large shrimp, peeled and deveined; 1 tablespoon red wine vinegar; 1 tablespoon fresh lemon juice; 1 small garlic clove, minced; 1/2 cup thinly sliced red onion; 3 tablespoons chopped fresh mint; 1 (6-ounce) bag fresh baby spinach; 1 ounce feta cheese, crumbled (about 1/4 cup)

Servings: persons

1 cup shelled green peas (about 1 pound unshelled green peas) or frozen green peas
1 (6-inch) whole-wheat pita
Cooking spray
3 tablespoons extra-virgin olive oil, divided
1 1/2 teaspoons grated lemon rind, divided
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper, divided
1 pound large shrimp, peeled and deveined
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
1 small garlic clove, minced
1/2 cup thinly sliced red onion
3 tablespoons chopped fresh mint
1 (6-ounce) bag fresh baby spinach
1 ounce feta cheese, crumbled (about 1/4 cup)

1
Preheat grill to medium-high heat.
2
Bring a small pot of water to a boil. Add peas; cook 5 minutes or until crisp-tender. Drain and rinse with cold water; drain.
3
Split pita into 2 rounds. Arrange the pita rounds on a grill rack coated with cooking spray, and grill for 1 minute on each side or until toasted. Remove from grill, and cool. Break pita into 1-inch pieces.
4
Combine 1 tablespoon olive oil, 1 teaspoon lemon rind, salt, and 1/4 teaspoon black pepper in a large bowl. Add shrimp; toss to coat. Thread the shrimp onto 4 (12-inch) skewers. Arrange skewers on grill rack coated with cooking spray; grill 2 minutes on each side or until done.
5
Combine remaining 2 tablespoons oil, remaining 1/2 teaspoon lemon rind, remaining 1/4 teaspoon pepper, vinegar, juice, and garlic in a large bowl. Add peas, onion, mint, and spinach; toss to coat. Arrange about 2 cups salad on each of 4 plates; divide pita and shrimp evenly among salads. Sprinkle each serving with about 1 tablespoon cheese.

331

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup shelled green peas (about 1 pound unshelled green peas) or frozen green peas, 1 (6-inch) whole-wheat pita, Cooking spray, 3 tablespoons extra-virgin olive oil, divided, and more.

Yes, Spinach-Pea Salad With Grilled Shrimp falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spinach-Pea Salad With Grilled Shrimp

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