Grilled Shrimp Salad with Spinach, Beet, Papaya and Kiwi
It is a refreshing take on lunch with this Grilled Shrimp Salad with Spinach, Beet, Papaya and Kiwi. Looking for a lunch option that’s both healthy and delicious? Look no further than this grilled shrimp salad with spinach, beet, papaya, and kiwi! This recipe is packed with flavor and nutrients, making it a perfect way to fuel your afternoon.
The key to this salad is the combination of fresh, seasonal ingredients. The grilled shrimp adds a protein punch, while the spinach provides a dose of vitamins and minerals. The beets add a touch of sweetness and earthiness, and the papaya and kiwi bring a burst of tropical flavor.
This salad is also relatively easy to make. The author suggests roasting the beets ahead of time, which can be done while you’re prepping the other ingredients. The rest of the salad comes together quickly, making it a great option for busy weeknights.
Health Benefits:
This salad is packed with nutrients that are beneficial for your health. Here’s a breakdown of some of the key ingredients and their health benefits:
- Shrimp is a good source of lean protein, which is essential for building and repairing tissues. Shrimp is also low in calories and fat.
- Spinach is a leafy green vegetable that is rich in vitamins A, C, and K. It is also a good source of folate, iron, and magnesium.
- Beets are a good source of fiber, vitamins, and minerals. They have been shown to help lower blood pressure and improve heart health.
- Papaya is a tropical fruit that is rich in vitamins A and C. It is also a good source of fiber and antioxidants.
- Kiwis are another tropical fruit that is rich in vitamins C and K. They are also a good source of fiber and folate.
How to make Grilled Shrimp Salad with Spinach, Beet, Papaya and Kiwi
Here are the steps for making the Grilled Shrimp Salad with Spinach, Beet, Papaya and Kiwi according to the recipe:
- Clean the shrimp, removing the peel and devein. Pat the shrimp dry and season with salt, black pepper, and garlic powder. Let the shrimp marinate for 15-20 minutes.
- Roast the beets by cutting off the ends and washing them. Dry the beets and make shallow slits in the skin. Wrap the beets in aluminum foil and drizzle them with oil and salt. Bake the beets at 415 degrees Fahrenheit for 40-45 minutes. Let the beets cool before removing the skin and slicing them.
- Make the dressing in a small bowl by whisking together sherry or fig vinegar, lemon juice, salt, and black pepper. Slowly add olive oil while whisking constantly. Taste the dressing and add more seasoning if needed.
- Prepare the other salad ingredients by cleaning the spinach, peeling, and slicing the kiwi. You can also pickle onions by slicing them and letting them soak in red wine vinegar, salt, and sugar for 30-45 minutes.
- To cook the shrimp, heat a griddle or frying pan and cook the shrimp for 2-3 minutes per side.
- Arrange the spinach, shrimp, beets, papaya, and kiwi on a plate. Drizzle the dressing over the salad and serve immediately.
Some tips for making the recipe include prepping the ingredients that take the longest time to cook first, such as the beets. You can also make some of the components of the salad in advance, such as pickling the onions.
Tips:
- Prep your ingredients in advance. This will make it easier to assemble the salad when you’re ready to eat.
- Don’t overcook the shrimp. Shrimp cooks quickly, so be careful not to overcook them or they will become tough and rubbery.
- Be creative with the dressing. The dressing in the recipe is a simple vinaigrette, but you could also try a honey lime dressing or a mango salsa.
- If you don’t have roasted beets on hand, you can buy them pre-roasted at most grocery stores.
Substitutions:
- If you don’t have shrimp, you can substitute another type of protein, such as grilled chicken or tofu.
- If you don’t have red onion, you can use another type of onion, such as green onion or white onion.
- If you don’t have sherry or fig vinegar, you can use another type of vinegar, such as red wine vinegar or balsamic vinegar.
- If you don’t have papaya, you can substitute another type of fruit, such as mango or pineapple.
- If you don’t have kiwis, you can substitute another type of fruit, such as grapes or oranges.
I hope you enjoy this recipe for Grilled Shrimp Salad with Spinach, Beet, Papaya and Kiwi!
Enjoy!
Grilled Shrimp Salad with Spinach, Beet, Papaya and Kiwi
Equipment
Ingredients
- 15 – 18 large shrimp peeled and deveined
- Salt and ground black pepper to taste
- 1/4 teaspoon garlic powder
- 1 medium red onion sliced
- 1/4 cup red wine vinegar
- Large pinch of Salt
- Large pinch of Sugar
- 2 – 3 roasted beets see recipe on how to roast beets here
- 4 cups papaya peeled and cut into cubes
- 1 tablespoon sherry or fig vinegar
- 1/2 tablespoon fresh lemon juice plus more if needed
- Salt and ground black pepper to taste
- 6 tablespoons extra virgin olive oil
- 4 cups baby spinach
- 4 kiwis peeled and sliced
Instructions
- Clean peeled and deveined shrimp by rinsing in lemon water. Pat dry and season with salt and black pepper to taste. Add garlic powder and oil and set aside to marinate for 15 – 20 minutes. When ready, remove from marinade. On a heated griddle or a hot frying pan, roast each shrimp 2- 3 minutes on each sides
- In another small bowl, place sliced onion, red wine vinegar, salt and sugar. Mix well and let stand for about 30 minutes so the slices of the onion can soften. Drain liquid before serving.
- To roast the beets, cut both end and wash to remove any dirt. Dry beets, and with a knife carefully create a few non-deep slit onto the skin. Place beets in a large piece of aluminum foil paper. Drizzle a small amount of oil on top of each beet and sprinkle salt. Close tight and place on a baking sheet. Roast in an 415 degree Fahrenheit oven for 40 to 45 minutes. Remove and let cool before removing skin and slicing.
- To make the dressing, in a small bowl, whisk together sherry or fig vinegar, 1/2 teaspoon of lemon juice, salt and black pepper to taste and slowly add oil and continue to whisk constantly until smooth. Add additional seasoning if necessary.
- Spinach, make sure leaves are cleaned and thoroughly washed
- Peel and slice all kiwis and set aside.
- To plate the salad, arrange all of the above on a plate, drizzle dressing and serve immediately.
Notes
It is best to prepare the ingredients that will take the most time to prepare, for example the beets.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Corn Allergy:
Always choose ingredients without corn or corn derivatives.
Sources
https://www.healthline.com/nutrition/benefits-of-beets
Originally published on April 20, 2016. Revised and updated.
