Penn Herb Wellness Guide
Summertime Grilled Shrimp Salad
Fresh strawberries and crunchy toasted pecans pair wonderfully with the grilled shrimp in this summertime salad.
Ingredients
- 12 large shrimp, peeled (16-20 count)
- 1/2 cup prepared raspberry vinaigrette salad dressing, divided
- 5 cups torn fresh spinach
- 1/3 cup pecan halves, toasted
- 8 ripe strawberries
- 8 fresh asparagus spears, but into 2-inch pieces
Directions
- Toss shrimp with 1/4 cup salad dressing; cover and refrigerate at least 30 minutes.
- Drain; thread shrimp onto skewers.
- Grill, covered, 4-6 inches above white-hot coals for about 4 minutes or until pink and done.
- Remove shrimp from skewers and place in a large salad bowl. Add remaining ingredients and toss with remaining 1/4 cup salad dressing. Serve at once.
Recipe courtesy of the National Fisheries Institute
Nutrition Facts
Calories 121
Calories from Fat 63 (52%)
(12%)Total Fat 8g
(4%)Saturated Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
(11%)Cholesterol 32mg
(6%)Sodium 153mg
(12%)Potassium 418mg
Total Carbohydrate 9g
(13%)Dietary Fiber 3g
Sugars 4g
Sugar Alcohols 0g
(14%)Protein 7g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.