Shrimp-and-Goat Cheese Spinach Salad
Ingredients
- ½ cup chopped pecans
- 1 (2-lb) pkg frozen medium-size raw shrimp, thawed
- 1¼ cups balsamic vinaigrette, divided
- 1 (10-oz) pkg baby spinach
- 2 cups strawberries, sliced
- 1 (5-oz) pkg crumbled goat cheese
Instructions
- Toast nuts in a small skillet over medium-low heat 3 minutes or until fragrant.
- Peel and devein shrimp; pat dry with paper towels.
- Preheat grill or grill pan to medium-high heat. Pour ¾ cup vinaigrette in a large bowl; add shrimp. Chill 15 minutes, stirring occasionally. Drain shrimp, discarding marinade.
- Grill shrimp, covered, 2 minutes per side or until pink.
- Combine spinach, strawberries, and nuts in a large bowl. Add shrimp and ½ cup vinaigrette; toss. Sprinkle with cheese.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
424
|
424
|
| Fat (g) | 32 | 32 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 26 | 26 |
| Carb (g) | 8 | 8 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 684 | 684 |
Keto Meal Plan
This recipe selected from the eMeals Keto Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
