Herbed Shrimp with Tomato-Spinach Salad

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Herbed Shrimp with Tomato-Spinach SaladRecipe

Photo: Alison Miksch; Styling: Claire Spollen

Add heartiness to a simple spinach salad by serving herbed shrimp and tomatoes over greens.

Serves 4 (serving size: about 1 cup spinach mixture, 5 shrimp, and 2 tablespoons feta)


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1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh oregano
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon honey
1 pound large shrimp, peeled and deveined
1 cup heirloom grape tomatoes, halved
Cooking spray
4 cups baby spinach leaves
1/2 cup thinly sliced radicchio
1/2 cup thinly sliced fennel bulb
1/4 cup torn mint leaves
2 ounces feta cheese, crumbled (about 1/2 cup)


Hands-on: 20 Minutes
Total: 20 Minutes

1. Combine first 7 ingredients in a mini food processor; process until finely chopped. Combine 1 1/2 tablespoons parsley mixture and shrimp in a medium bowl; toss to coat. Combine remaining parsley mixture and tomatoes in a large bowl; toss to coat. Heat a grill pan over high heat. Lightly coat pan with cooking spray. Add shrimp to pan; grill 3 minutes. Turn shrimp over; cook 1 minute or until done.

2. Add spinach, radicchio, fennel, and mint to tomato mixture; toss to coat. Arrange spinach mixture on a platter. Arrange shrimp on top of spinach mixture; sprinkle with feta.

Created date

April 2015

Nutritional Information

Calories 212
Fat 11.4 g
Satfat 3.3 g
Monofat 6.2 g
Polyfat 0.9 g
Protein 19 g
Carbohydrate 8 g
Fiber 2 g
Cholesterol 156 mg
Iron 2 mg
Sodium 616 mg
Calcium 173 mg