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    You are in: Home / Recipes / Tropical Spinach Salad With Grilled Shrimp Recipe
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    Tropical Spinach Salad With Grilled Shrimp

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 4 mins

    1 hrs

    4 mins

    Chef #552247's Note:

    Does not include citrus marinade.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 2 lbs unpeeled large raw shrimp
    • 8 (12 inch) wooden skewers
    • 2 (6 ounce) bags fresh Baby Spinach
    • 2 mangoes, peeled and sliced
    • 1 medium red onion, sliced
    • 1 (3 ounce) package goat cheese, crumbled
    • 1 cup fresh raspberry
    • 1/2 cup chopped pistachio nut
    • fresh basil vinaigrette
    • 1 cup citrus marinade

    Directions:

    1. 1
      Peel shrimp; devein, if desired.
    2. 2
      Place shrimp in a large zip-top freezer bag, and add citrus marinade. Seal and shake to coat. Chill 1 hour.
    3. 3
      Soak wooden skewers in water to cover 30 minutes.
    4. 4
      Remove shrimp from marinade, discarding marinade. Thread shrimp on skewers.
    5. 5
      Grill, covered with grill lid, over medium-high heat (350 to 400) 2 minutes on each side or just until shrimp turn pink. Remove shrimp from skewers.
    6. 6
      Arrange baby spinach on a large serving platter. Top baby spinach evenly with mango slices, onion slices, and grilled shrimp. Sprinkle with crumbled goat cheese, raspberries, and chopped pistachio nuts. Serve salad with fresh basil vinaigrette.

    Ratings & Reviews:

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    Nutritional Facts for Tropical Spinach Salad With Grilled Shrimp

    Serving Size: 1 (399 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 345.3
     
    Calories from Fat 107
    31%
    Total Fat 11.9 g
    18%
    Saturated Fat 4.0 g
    20%
    Cholesterol 241.2 mg
    80%
    Sodium 344.0 mg
    14%
    Total Carbohydrate 22.7 g
    7%
    Dietary Fiber 5.1 g
    20%
    Sugars 13.2 g
    53%
    Protein 38.3 g
    76%

    The following items or measurements are not included:

    marinade

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