It’s strawberry season!
We look forward to this all year…just another reason why May is one of our favorite months here at Vie! We’ve got some fun strawberry-inspired recipes lined up for you this month but for starters, we thought we’d branch away from the typical strawberry shortcakes and jam.
Let’s talk salads!
Here’s a very popular Strawberry & Shrimp Salad that comes together quickly. Also, we’ve already peeked at the sales this week and most stores are offering sales on shrimp AND strawberries, so head to your favorite and take advantage.
P.S. If you have a favorite place to pick local strawberries, let us know! We love Critzer’s in Crozet.
MAIN Shrimp over Strawberry Spinach Salad
Yield 8-10 servings
With this recipe all the work is practically done for you! Save this dish for a busy night and buy the pre-cooked shrimp. Enjoy it cold, or reheat the shrimp if desired. The strawberry and balsamic pairing adds a nice tart surprise to this healthy salad!
1 lb cooked cocktail shrimp* See Notes for what to do with raw shrimp!
1 Tbsp each cumin, chili powder, paprika, garlic powder
1 pkg baby spinach
1 pkg strawberries, hulled and sliced in half
2 Tbsp balsamic vinegar
1 Tbsp olive oil
1 tsp soy sauce
1/2 red onion, chopped
1 cup almonds, toasted
- Toss shrimp with the cumin, chili powder, paprika and garlic powder (or see Notes for cooking raw shrimp).
- Arrange baby spinach on a large platter. Top with strawberries, balsamic, olive oil, soy sauce, red onion, and almonds.
- Add shrimp and toss to combine just before serving.
For raw shrimp, simply cook raw (peeled and deveined) shrimp with spices in a large skillet with a Tbsp of oil until opaque and spongy...about 10 minutes. Make sure to flip halfway through cooking and serve hot, at room temperature or chilled.