Tropical Spinach Salad With Grilled Shrimp Recipe

Name: Tropical Spinach Salad With Grilled Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs unpeeled large raw shrimp; 8 (12 inch) wooden skewers; 2 (6 ounce) bagsfresh Baby Spinach; 2 mangoes, peeled and sliced; 1 medium red onion, sliced; 1 (3 ounce) package goat cheese, crumbled; 1 cup fresh raspberry; ½ cup chopped pistachio nut; fresh basil vinaigrette; 1 cup citrus marinade

Servings: persons

2 lbs unpeeled large raw shrimp
8 (12 inch) wooden skewers
2 (6 ounce) bagsfresh Baby Spinach
2 mangoes, peeled and sliced
1 medium red onion, sliced
1 (3 ounce) package goat cheese, crumbled
1 cup fresh raspberry
½ cup chopped pistachio nut
fresh basil vinaigrette
1 cup citrus marinade

1
Peel shrimp; devein, if desired.
2
Place shrimp in a large zip-top freezer bag, and add citrus marinade.
3
Seal and shake to coat.
4
Chill 1 hour.
5
Soak wooden skewers in water to cover 30 minutes.
6
Remove shrimp from marinade, discarding marinade.
7
Thread shrimp on skewers.
8
Grill, covered with grill lid, over medium-high heat (350 to 400) 2 minutes on each side or just until shrimp turn pink.
9
Remove shrimp from skewers.
10
Arrange baby spinach on a large serving platter.
11
Top baby spinach evenly with mango slices, onion slices, and grilled shrimp.
12
Sprinkle with crumbled goat cheese, raspberries, and chopped pistachio nuts.
13
Serve salad with fresh basil vinaigrette.

375

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 10 ingredients. The key ingredients include: 2 lbs unpeeled large raw shrimp, 8 (12 inch) wooden skewers, 2 (6 ounce) bagsfresh Baby Spinach, 2 mangoes, peeled and sliced, and more.

Yes, Tropical Spinach 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.

Tropical Spinach Salad With Grilled Shrimp

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