Shrimp Scampi Spinach Salad Recipe

A fresh, low-carb twist on a classic dish featuring plump shrimp sautéed in rich garlic butter. Served warm over a vibrant bed of baby spinach and cherry tomatoes, finished with toasted sliced almonds and a bright squeeze of fresh lemon juice.

Ingredients

• 2 tablespoons butter

• 1 pound uncooked shrimp (31-40 per pound), peeled and deveined

• 3 garlic cloves, minced

• 2 tablespoons chopped fresh parsley

• 6 ounces fresh baby spinach (about 8 cups)

• 1 cup cherry tomatoes, halved

• Lemon halves

• 1/8 teaspoon salt

• 1/8 teaspoon coarsely ground pepper

• 1/4 cup sliced almonds, toasted

• Shredded Parmesan cheese, optional

Instructions

1. In a large skillet, heat butter over medium heat, sauté shrimp and garlic until shrimp turn pink, 3-4 minutes. Stir in parsley, remove from heat.
2. To serve, place spinach and tomatoes in a serving dish, top with shrimp mixture. Squeeze lemon juice over salad, sprinkle with salt and pepper. Sprinkle with almonds and, if desired, cheese.