Grilled Shrimp and Spinach Salad

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This is a light, fresh, and healthy grilled shrimp and spinach salad that can be whipped together quickly. 


Enjoy this salad on its own or try pairing it with a soup for a satisfying and filling meal.

i'm Nicole

I started this blog after I was diagnosed with Celiac Disease. After struggling to adjust to a mandatory gluten free diet, I wanted to create a resource for others trying to learn their way around this gluten filled world.

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Serves 1

20 Minutes

ingredients

For the shrimp:

  • 1 lb. large shrimp, peeled and deveined

  • 1 teaspoon salt

  • 1/2 teaspoon cayenne pepper

  • 1 teaspoon paprika

  • 2 teaspoons lemon juice

  • 2 tablespoons olive oil

 

For the salad:

  • about 1 1/2 cups of fresh spinach

  • handful of cilantro

  • avocado, halved and diced

  • 4-5 white mushrooms, sliced and grilled


For the dressing:

  • 2 tablespoons olive oil

  • lemon, cut into 1/4 and squeeze for juice

  • salt and pepper to taste

directions

1. Combine salt, cayenne pepper, paprika, and lemon juice in a medium sized bowl. Put shrimp in a mixing bowl and rub in seasoning mixture until all shrimp is coated well.


2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add shrimp and cook for about 2-3 minutes on each side, turning once midway, until shrimp is pink and cooked through. Remove shrimp from the skillet.


3. Wipe the skillet clean and add 1 tablespoon of olive oil. Add sliced mushrooms and stir until they begin to soften.


4. In a salad bowl, add spinach, cilantro, and avocado. Drizzle salad with olive oil and freshly squeezed lemon juice. Season with salt and pepper to taste. Top with shrimp and mushroom and enjoy!

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