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Spicy Shrimp Spinach Salad

Source: dinnertonight.tamu.edu

Course: Salad

Yield: 6



  • 1 lb frozen medium shrimp or fresh, (peeled and deveined)
  • 1 12 tsp jerk seasoning
  • 1 tbsp olive oil
  • 1 12 tsp minced garlic
  • 8 cups torn spinach leaves
  • 14 cup chopped red onion
  • 1 cup grape tomatoes


  1. Thaw shrimp, if frozen. You can do this by placing the shrimp under cool running water for no more than 20 minutes
  2. Rinse shrimp; pat dry with paper towels.
  3. Place shrimp in a small bowl.
  4. Sprinkle shrimp with jerk seasoning; toss to coat.
  5. Set shrimp aside.
  6. If it is going to take some time, place in refrigerator to follow food safety guidelines.
  7. In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat.
  8. Add garlic, red onion, and shrimp.
  9. Cook in the hot oil for 2 to 3 minutes or until shrimp is opaque
  10. Add spinach, cook and stir about 1 minute or until spinach is just wilted. Remember, the more wilted the spinach the less vitamins and nutrients you will receive as the heat removes them.
  11. Transfer to a serving platter.
  12. Place tomatoes on top of dish to garnish and add flavor.

Amount Per Serving (6)

  • Calories: 100
  • Protein: 17
  • Sugar: 1
  • Carbohydrate: 3
  • Fat: 25
  • Cholesterol: 120
  • Sodium: 125
  • Fiber: 1
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