Name: Grilled Shrimp and Spinach Salad with Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.9 ounces Large Shrimp (peeled and deveined); 2 cups Baby Spinach; 1 tablespoon Lemon Juice; 1 teaspoon Dijon Mustard; 1 tablespoon Red Onion (finely chopped)

Grilled 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.

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp and Spinach Salad with Lemon Vinaigrette

Skewered shrimp grilled to perfection and served over a bed of fresh baby spinach with a zesty lemon-dijon vinaigrette for a bright, citrusy finish.

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NUTRITION

Protein

35.7g

Fat

0.8g

Carbs

SERVINGS

1 serving

INGREDIENTS

4.9 ounces Large Shrimp (peeled and deveined)

2 cups Baby Spinach

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

1 tablespoon Red Onion (finely chopped)

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PREPARATION

1
Pat the shrimp dry with paper towels and season lightly with sea salt, black pepper, and a pinch of garlic powder.
2
Thread the shrimp onto skewers or prepare to place them directly onto a preheated grill pan over medium-high heat.
3
Grill the shrimp for approximately 2 to 3 minutes per side until they are pink, opaque, and slightly charred.
4
In a small mixing bowl, whisk together the fresh lemon juice, Dijon mustard, and finely chopped red onion to create the vinaigrette.
5
Place the fresh baby spinach in a large salad bowl and toss gently with half of the prepared lemon-dijon vinaigrette.
6
Arrange the warm grilled shrimp on top of the spinach bed and drizzle with the remaining vinaigrette before serving.