Servings: 4 servings
Prep time: 15 minutes
Cook time: 8 minutes
Total time: 23 minutes
Ingredients
- 1 lb. Large shrimp peeled and deveined
- 6 cups Baby spinach leaves
- 1 cup Cherry tomatoes, halved
- 1/2 Red onion, thinly sliced
- 1/4 cup Crumbled feta cheese
- 2 tbsp. Olive oil
- 2 tbsp. Red wine vinegar
- 1 tbsp. Dijon mustard
- 1 tsp Honey
- Salt and black pepper, to taste
Instructions
- In a large skillet over medium-high heat, add olive oil and shrimp and cook for 2-3 minutes on each side until the shrimp are pink and cooked through. Remove from heat and set aside.
- In a small bowl, whisk together the red wine vinegar, Dijon mustard, honey, salt, and black pepper until well combined.
- Combine the baby spinach leaves, halved cherry tomatoes, sliced red onion, and crumbled feta cheese in a large bowl. Pour the dressing over the salad and toss to combine.
- Add the cooked shrimp to the salad or toss it in with the other ingredients.
- Serve chilled or at room temperature.
- Enjoy your delicious and low-carb shrimp and spinach salad!
Note: You can also add other vegetables such as cucumber or bell peppers, to this salad to increase its nutritional value.
Other Low-Carb Shrimp Recipes
Nutrition Facts
Calories: 270 kcal
Total Fat: 14g
Saturated Fat: 3g
Total Carbohydrates: 12g
Dietary Fiber: 2g
Sugar: 7g
Protein: 24g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Shrimp and Spinach Salad
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.