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Shrimp and tomato spinach salad

Buy a pound of shrimp on sale and divide the bag into four for quick meals all summer long.

1 serving / 11 min

Prep 5 min / Cook 6 min

This colourful salad is perfect for a summer dinner on your deck or balcony. Buy a pound of shrimp on sale and divide the bag into four for quick meals all summer long.

Ingredients
  • 4 oz (125 g) large raw shrimp, peeled and deveined
  • 1/2 tsp (2 mL) Italian herb seasoning
  • 1/4 tsp (1 mL) chili powder
  • 1 small yellow or orange bell pepper, quartered
  • 1 cup (250 mL) baby spinach
  • 1 small tomato, sliced
  • 1/4 cup (50 mL) corn kernels (optional)
  • 1 tbsp (15 mL) aged balsamic vinegar
  • 1 small clove garlic, minced
  • Pinch fresh ground pepper
Directions
  1. In a bowl, spray shrimp lightly with cooking spray; toss with herb seasoning and chili powder.
  2. Place shrimp and pepper on preheated medium high grill and cook, turning once for about 6 minutes or until shrimp is cooked through and pepper is tender crisp.
  3. Arrange spinach, tomato and corn, if using onto a dinner plate and top with grilled pepper and shrimp.
  4. In a small bowl, whisk together vinegar, garlic and pepper and drizzle over salad to serve.
Nutritional info per serving (entire recipe)
  • Calories 150
  • Protein 22 g
  • Total Fat 2 g
    Saturated Fat 0 g
    Cholesterol 180 mg
  • Carbohydrates 12 g
    Fibre 3 g
    Sugars 6 g
    Added sugars 0 g
  • Sodium 247 mg
  • Potassium 699 mg

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2014.