Shrimp salad with strawberries, mango, pecans and onion
This vibrant Shrimp Salad features fresh spinach topped with grilled shrimp, sweet strawberries and mango, crunchy pecans, and a light vinaigrette. It's perfect for a healthy lunch or as a delightful side dish.
Cook time 5 min
Prep time 12 min
Ingredients:
6 cups spinach2 tbsp olive oil
1/4 cups strawberries
1/2 cup mango
1/4 cup onion
1/4 cup pecans
6 oz shrimps
1 tsp paprika
1 dash salt
1 dash black pepper
2 tbsp vinegar
This vibrant Grilled Shrimp Summer Salad is a refreshing and nutrient-packed dish that combines the sweetness of strawberries and mango with the savory taste of shrimp and the crunch of pecans. Perfect for a light lunch or as a side dish, this salad is both satisfying and healthy.
Instructions:
- Preheat your grill to medium-high heat.
- In a bowl, combine the shrimp, 1 tablespoon of olive oil, paprika, salt, and black pepper. Mix well to evenly coat the shrimp.
- Place the shrimp on the grill and cook for about 2-3 minutes per side, or until the shrimp are fully cooked and opaque. Remove from the grill and set aside.
- In a large salad bowl, add the spinach.
- Top with sliced strawberries, diced mango, sliced onions, and chopped pecans.
- In a small bowl, whisk together the remaining 1 tablespoon of olive oil and the vinegar.
- Arrange the grilled shrimp on top of the salad.
- Drizzle the dressing evenly over the salad.
- Toss gently to combine all ingredients or serve as is.
- Enjoy your refreshing and nutritious grilled shrimp summer salad!
This Grilled Shrimp Summer Salad with strawberries, mango, pecans, and onion is a perfect blend of flavors and textures that is sure to delight your taste buds. Easy to prepare and packed with nutritious ingredients, it’s a wonderful choice for a healthy and delicious meal. Enjoy your refreshing summer creation!
Shrimp salad with strawberries, mango, pecans and onion FAQ:
Grill the shrimp for about 2-3 minutes per side, until they are fully cooked and opaque.
Store any leftover salad in an airtight container in the refrigerator for up to 1 day, but be aware that the spinach may wilt.
Yes, you can substitute shrimp with grilled chicken, tofu, or chickpeas for a different protein source.
A standard grill or grill pan works well; ensure it's preheated to medium-high heat for even cooking.
A light vinegar such as apple cider vinegar or white wine vinegar complements the salad well, but you can use your preferred type.
Tips:
- Make sure to clean and devein the shrimp before grilling for the best texture and taste.
- Toast the pecans lightly to enhance their flavor and crunch.
- Cut the strawberries and mango into bite-sized pieces for a more enjoyable eating experience.
- Adjust the amount of paprika, salt, and black pepper to your preference.
- Chill the salad in the refrigerator for 15-20 minutes before serving to let the flavors meld together.
Nutrition per serving
2 ServingsCalories 220kcal
Protein 16g
Carbohydrates 15g
Fiber 4.43g
Sugar 9g
Fat 27g
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