How To Make Spinach-and-Shrimp Salad with Chili Dressing
Earthy spinach, plump and juicy shrimp, and fresh vegetables, are tossed in a spicy and tangy chili dressing, to yield a tasteful shrimp salad!
Preparation: 20 minutes
Cooking: 5 minutes
Total: 25 minutes
Serves:
Ingredients
- 8cupsbaby spinach
- 1cupfrozen baby peas
- ½cupgrape tomatoes
- ¼cupvegetable oil
- 2tbspvegetable oil
- 1onion
- 1serrano chili,or holland
- 1tspfresh ginger,finely grated
- ½tspcumin seeds
- ¼tspturmeric
- 2½tbsplemon juice,fresh
- kosher salt and freshly ground pepper
- 1lblarge shrimp
Instructions
-
In a large bowl, toss the spinach, peas, and tomatoes.
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In a medium skillet, heat the oil. Add the onion and cook over moderately high heat for 4 minutes until lightly golden.
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Add the chili, ginger, cumin, and turmeric and cook for 2 minutes. Add the lemon juice and season dressing with salt and pepper.
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Add the shrimp to the salad. Pour warm chili dressing over salad, and toss well.
-
Serve and enjoy!
Nutrition
- Calories: 323.48kcal
- Fat: 22.77g
- Saturated Fat: 1.78g
- Trans Fat: 0.18g
- Monounsaturated Fat: 15.41g
- Polyunsaturated Fat: 4.17g
- Carbohydrates: 12.09g
- Fiber: 3.74g
- Sugar: 3.62g
- Protein: 18.71g
- Cholesterol: 142.88mg
- Sodium: 780.38mg
- Calcium: 107.55mg
- Potassium: 419.22mg
- Iron: 1.80mg
- Vitamin A: 184.13µg
- Vitamin C: 17.19mg
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