Recipe Background
The Coral Reefer Shrimp Salad, much like the touring and recording band of the late Jimmy Buffett, might not always get the attention and adoration it deserves. How could you not love this refreshingly simple and delicious salad? The shrimp is sweet and savory, the spinach is fresh and leafy, the tomatoes are bright and juicy, and everything is coated in bright lemon juice! With sharp parmesan and crunchy almonds, Coral Reefer Shrimp Salad is ready to make your main meal a superstar!
The Coral Reefer Shrimp Salad, much like the touring and recording band of the late Jimmy Buffett, might not always get the attention and adoration it deserves. How could you not love this refreshingly simple and delicious salad? The shrimp is sweet and savory, the spinach is fresh and leafy, the tomatoes are bright and juicy, and everything is coated in bright lemon juice! With sharp parmesan and crunchy almonds, Coral Reefer Shrimp Salad is ready to make your main meal a superstar!
Ingredients
For the salad:
- 2 tablespoons butter
- 1 pound shrimp peeled and deveined
- 3 cloves garlic minced
- 2 tablespoons fresh parsley chopped
- 8 cups fresh baby spinach
- 1 cup cherry tomatoes halved
- 1 lemon halved
- salt to taste
- black pepper to taste
Optional, for serving:
- 1/4 cup sliced almonds toasted
- parmesan cheese to taste, shredded
- lemon wedges to taste
Directions
- In a large skillet over medium heat, melt the butter.
- Add the shrimp and the garlic and cook, while stirring, until all of the shrimp turn pink and reach an internal temperature of 145 degrees F, about 3-4 minutes.
- Add the parsley to the shrimp mixture and stir to combine.
- Transfer the shrimp to a bowl.
- On a large serving plate, add the spinach and the tomatoes.
- Top the spinach mixture with the shrimp.
- Squeeze the lemon halves over the top of the salad.
- Season the salad with the salt and the pepper.
- Serve the salad topped with the almonds, the parmesan, and the lemon wedges.
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