Seared Shrimp and Spinach Salad with Lemon Vinaigrette

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Shrimp and Spinach Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Seared Shrimp and Spinach Salad with Lemon Vinaigrette

Enjoy a light yet protein-packed salad featuring succulent seared shrimp, tender hard-boiled egg, and fresh spinach. The bright lemon vinaigrette adds a refreshing tang, lifting the natural flavors of the sea and garden without overwhelming them, making this salad a perfect midday fuel.

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NUTRITION

248kcal
Protein
32.4g
Fat
11.4g
Carbs
4.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Shrimp

1 large Egg

2 cups Fresh Spinach

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Bring a small pot of water to a boil and gently add the egg. Boil for about 8-10 minutes to achieve a hard-boiled consistency, then transfer the egg to an ice bath to cool. Peel and set aside once cooled.

  • 2

    Pat the raw shrimp dry with paper towels. Season lightly with salt and pepper if desired.

  • 3

    Heat a non-stick skillet over medium-high heat. Add the shrimp and sear for 2-3 minutes on each side until they turn pink and opaque. Remove from heat and set aside.

  • 4

    In a small bowl, whisk together the olive oil and fresh lemon juice to create a simple vinaigrette.

  • 5

    In a large bowl, combine the fresh spinach. Slice the hard-boiled egg into quarters and add to the greens.

  • 6

    Add the seared shrimp to the salad and drizzle the lemon vinaigrette evenly over the top.

  • 7

    Toss gently to combine and serve immediately.

Seared Shrimp and Spinach Salad with Lemon Vinaigrette

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Shrimp and Spinach Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Seared Shrimp and Spinach Salad with Lemon Vinaigrette

Enjoy a light yet protein-packed salad featuring succulent seared shrimp, tender hard-boiled egg, and fresh spinach. The bright lemon vinaigrette adds a refreshing tang, lifting the natural flavors of the sea and garden without overwhelming them, making this salad a perfect midday fuel.

NUTRITION

248kcal
Protein
32.4g
Fat
11.4g
Carbs
4.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Shrimp

1 large Egg

2 cups Fresh Spinach

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Bring a small pot of water to a boil and gently add the egg. Boil for about 8-10 minutes to achieve a hard-boiled consistency, then transfer the egg to an ice bath to cool. Peel and set aside once cooled.

  • 2

    Pat the raw shrimp dry with paper towels. Season lightly with salt and pepper if desired.

  • 3

    Heat a non-stick skillet over medium-high heat. Add the shrimp and sear for 2-3 minutes on each side until they turn pink and opaque. Remove from heat and set aside.

  • 4

    In a small bowl, whisk together the olive oil and fresh lemon juice to create a simple vinaigrette.

  • 5

    In a large bowl, combine the fresh spinach. Slice the hard-boiled egg into quarters and add to the greens.

  • 6

    Add the seared shrimp to the salad and drizzle the lemon vinaigrette evenly over the top.

  • 7

    Toss gently to combine and serve immediately.