Balsamic Shrimp & Spinach Salad


1-pound raw shrimp (I use Key West Pinks)

2 tablespoon olive oil

2 garlic cloves finely chopped

1 tablespoon balsamic vinegar

1 tablespoon honey or maple syrup

salt to taste


1 cup sliced strawberries

1 avocado diced

½ cup feta cheese

¼ cup of sliced almonds

Fresh Spinach

Balsamic Glaze or Dressing


Make salad with everything minus the dressing and set aside – I like to keep mine in the refrigerator to keep it nice and cold

Wash, peel and devein shrimp

Mix together ingredients for shrimp reserving 1 tablespoon of olive oil and allow to marinade for about an hour. If you’re running short on time you can skip this step and it will still taste delicious. Preheat a sauté pan with remaining tablespoon of olive oil and slowing stir in shrimp and marinade. Sauté until shrimp turns pink then flip to other side. Be careful not to overcook the shrimp. Keep flipping in pan until cooked and immediately put on top of salad and serve. Drizzle with balsamic glaze or dressing.


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