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Quick Shrimp and Spinach Salad

Serves 4

3/4 pound spinach, well washed and dried

4 thin slices red onion, broken into rings

6 tablespoons olive oil

2 sweet red peppers, seeded and ribs removed, sliced into bite-sized, 1/2-inch crosswise strips

2 teaspoons minced garlic

3 tablespoons balsamic vinegar or red wine vinegar

1 1/2 pounds medium shrimp, peeled

3/4 cup fresh basil leaves

Salt and freshly ground black pepper to taste

Arrange spinach on 4 serving plates. Top with onion rings.

Pour olive oil into a pan over high heat and cook the red peppers for 2 minutes; add the garlic and cook another minute, stirring. Add vinegar and cook 45 seconds. Add shrimp and cook for 3 minutes, stirring. Add half of the basil and stir well.

Spoon the mixture evenly over the onion rings. Garnish with remaining basil leaves. Serve immediately.

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