Spinach Shrimp Salad with Peas and Feta

Spinach Shrimp Salad with Peas and Feta

An easy and quick to make Spinach Shrimp Salad flavored with peas and feta cheese. Ready in just about 20 minutes, this seafood salad is a healthy and meal worthy salad you can make on a Tuesday night.

Course Salad

Cuisine American

Prep Time 20

Cook Time 5

Total Time 25

Servings servings

Calories 353kcal

Author Aysegul Sanford

Ingredients

For The Peas:

1 cup frozen green peas
1/2 cup water

For The Shrimp:

1 tablespoon extra-virgin olive oil
1 teaspoon lemon zest
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
10 21-25 count shrimp, defrosted, peeled and deveined

For The Vinaigrette:

1 tablespoon extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest
1 small garlic clove minced

For The Salad:

1/2 bag 3-ounce fresh baby spinach, washed, rinsed and dried
1/4 cup red onion thinly sliced
3 tablespoons fresh mint finely chopped
1/4 cup feta cheese crumbled

Instructions

To cook the peas: Place 1/2 cup water in a small pan and place frozen green peas in it. Let it come to boil and cook it until crisp and tender, about 5 minutes. Drain, rinse, and set aside.
To prepare the shrimp: Combine 1 teaspoon lemon zest, 1 tablespoon olive oil, salt, and 1/4 teaspoon black pepper in a large bowl. Add shrimp and toss to coat. Let them sit at room temperature and marinate for 10-15 minutes.
To cook the shrimp: Heat a 10-inch skillet in medium heat. Cook shrimp until it is firm and in pink color. 1 to 1 1/2 minute on each side.
To make the vinaigrette: Whisk olive oil, red wine vinegar, lemon juice, lemon zest, garlic in a bowl.
To assemble the salad: Combine baby spinach, onion, mint, and peas in a large salad bowl. Add the vinaigrette and gently mix it with salad thongs.
To serve: Equally divide the salad between plates. Place 5 pieces of shrimp on top and sprinkle it with crumbled feta cheese.

Nutrition