Grilled Spicy Cilantro Shrimp and Spinach Salad

by Amy Stafford on July 15, 2013

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This Grilled Spicy Cilantro Shrimp and Spinach Salad is a great light and healthy summer dish.  Loaded with flavor, quick and easy to pull together on a weeknight.  It makes a great family dinner or one to impress your friends on the weekends.  Packed with Superfoods; spinach, avocado, chia seeds, garlic and pistachios it is a gluten free choice as well.

The shrimp would make for a great appetizer on its own and the salad would be a great side.

Grilled Spicy Cilantro Shrimp and Spinach Salad | ahealthylifeforme.com

I am the youngest of four children, my closest sibling my brother, is 11 years older than me.  No, I wasn’t a mistake, but I was a tag along.  Having two brothers and a sister that were so much older than me, made me one tough little girl.  I wanted to be a boy so bad, I would do everything to be faster, stronger and  tough enough so I could  impress my cooler older brothers.  I told my husband the story the other day about how when I was six years old I would practice running across our one acre lot to the neighbors tree line.  Then as soon as my brother got home from work, I would challenge him to a race.  He never let me win.  Which you might think was mean, but it taught me to keep trying.  As I went through school, I played every sport I could.  Softball, Volleyball, Basketball, Track and Tennis.  I loved them all and playing sports definitely shaped me into the person that I am today.   I learned to practice to achieve my goals and to be competitive as a team player not an individual, traits that you use through every aspect of your life personal and professional to find success and happiness.  So this post is a shout out to my two rotten brothers who never let me win unless I deserved it.

Shrimp Cilantro Spinach Blue Cheese Chia Seeds Pistachio Vinaigrette

 

Spicy Cilantro Shrimp with Spinach Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients

Shrimp Ingredients:
  • 3 tablespoon chopped fresh cilantro
  • ¼ cup of olive oil
  • 1 medium lime juiced
  • 1½ tablespoon low sodium soy sauce
  • ½ teaspoon sriracha sauce
  • 1 garlic clove minced
  • 1 teaspoon red chili flakes
  • 1 pound large shrimp, peeled and deveined (about 20 shrimp)

Salad Ingredients:
  • 10 ounces Fresh Spinach
  • 2 ounces of blue cheese, crumbled
  • ¼ cup 1" cut red onion slices
  • ¼ cup shelled salted pisatchios
  • 1 avocado, peeled, pitted and slivered
  • 1 tablespoon chia seeds

Vinaigrette Ingredients:
  • 2 tablespoon of olive oil
  • 3 tablespoons of lemon juice (about 1 small lemon)
  • 1 tablespoon rice wine vinegar
  • 1 garlic clove, minced
  • 1 teaspoon Dijon mustard
  • ⅛ teaspoon Kosher salt
Instructions

Shrimp Instructions:
  1. In a large ziploc bag add all ingredients 30 minutes before cooking.
  2. Submerge four skewers in water.
  3. Heat grill to medium-high heat.
  4. Place 4-5 shrimp on each skewers.
  5. Place skewers on grill and cook for 4 minutes, flip and cook an additional 4 minutes, or until shrimp is pink.

Vinaigrette Instructions:
  1. Whisk all ingredients in a bowl until emulsified (blended).

Salad Instructions:
  1. In a large bowl add all ingredients and toss.
  2. Top with vinaigrette and gently toss.
  3. Place serving of salad on individual plates or bowls and add skewer to top.
Notes
You can place platter of shrimp skewers in middle of dinner table and let everyone pick their own.
This shrimp on its own would make a great appetizer

 

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You can usually find me in my garden, the kitchen, at the gym or spending time with my family. I love sharing recipes, gardening and exercise tips and stories of my backyard chickens and beekeeping.
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{ 3 comments… read them below or add one }

isaac July 22, 2013 at 11:02 am

You need to take part in a contest for one of the greatest blogs on the internet. I will recommend this site!

Reply

Amy Stafford July 23, 2013 at 7:07 am

Thank you Isaac, that is incredible kind! It makes all the hard work worth it!
Xo Amy

Reply

Melanie | Melanie Makes July 21, 2014 at 1:21 pm

This looks absolutely delicious, Amy!

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