Marinated Shrimp Salad
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 470.7
- Total Fat: 39.7 g
- Cholesterol: 113.9 mg
- Sodium: 692.8 mg
- Total Carbs: 8.4 g
- Dietary Fiber: 0.4 g
- Protein: 17.0 g
View full nutritional breakdown of Marinated Shrimp Salad calories by ingredient
Introduction
Incredibly refreshing salad...the flavors of a ceviche with cooked shrimp rather than raw shrimp. Yum! Incredibly refreshing salad...the flavors of a ceviche with cooked shrimp rather than raw shrimp. Yum!Number of Servings: 2
Ingredients
-
- 12 large shrimp, peeled, butterflied, and deveined
- 4 Tbsp extra-virgin olive oil
- 2 cloves garlic, peeled and minced
- 1/4 cup white wine
- salt and pepper to taste
- 4 sprigs fresh mint
- 2 Tbsp fresh lime juice
- 2 Tbsp fresh lemon juice
- 2 Tbsp red onion, minced
- 3/4 cup crumbled feta
Directions
1. Preheat stove-top grill. Put shrimp, 2 Tbsp of the olive oil, garlic, wine, and salt/pepper in a bowl and mix well.
2. Set shrimp aside and allow to marinate for 5-6 minutes.
3. Strip leaves from 2 of the mint sprigs, coarsely chop, set aside.
4. Transfer shrimp to grill, setting aside marinade, and grill over medium-high heat, turning once, until cooked through, approx. 1-2 minutes per side. Add the mint that was set aside into the remaining marinade, stir to incorporate.
5. Plate shrimp, pour remaining dressing over shrimp, scatter feta over the top and garnish each plate with the remaining 2 sprigs of mint as a garnish. Serve.
Number of Servings: 2
Recipe submitted by SparkPeople user MAIDAVALE13.
2. Set shrimp aside and allow to marinate for 5-6 minutes.
3. Strip leaves from 2 of the mint sprigs, coarsely chop, set aside.
4. Transfer shrimp to grill, setting aside marinade, and grill over medium-high heat, turning once, until cooked through, approx. 1-2 minutes per side. Add the mint that was set aside into the remaining marinade, stir to incorporate.
5. Plate shrimp, pour remaining dressing over shrimp, scatter feta over the top and garnish each plate with the remaining 2 sprigs of mint as a garnish. Serve.
Number of Servings: 2
Recipe submitted by SparkPeople user MAIDAVALE13.