Prawns And Spinach Salad

This refreshing Prawns and Spinach Salad is a delightful blend of sweet and savory flavors, perfect for a light lunch or an elegant side dish. Succulent jumbo prawns are marinated in a zesty mixture of dry sherry, rice vinegar, and sesame oil, then grilled to perfection. The salad combines the tender seafood with crisp baby spinach, juicy orange segments, and crisp bell peppers. The dressing, infused with orange peel and ginger, adds a bright, aromatic finish that elevates the natural sweetness of the fruit and the richness of the seafood. Its an international-inspired dish that feels both luxurious and effortless, ideal for summer gatherings or a healthy weeknight dinner. Serve immediately to enjoy the contrast of warm prawns and cool, crisp greens.

Cooking Method: Grilling

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 134.9

Description

This refreshing Prawns and Spinach Salad is a delightful blend of sweet and savory flavors, perfect for a light lunch or an elegant side dish. Succulent jumbo prawns are marinated in a zesty mixture of dry sherry, rice vinegar, and sesame oil, then grilled to perfection. The salad combines the tender seafood with crisp baby spinach, juicy orange segments, and crisp bell peppers. The dressing, infused with orange peel and ginger, adds a bright, aromatic finish that elevates the natural sweetness of the fruit and the richness of the seafood. Its an international-inspired dish that feels both luxurious and effortless, ideal for summer gatherings or a healthy weeknight dinner. Serve immediately to enjoy the contrast of warm prawns and cool, crisp greens.

Ingredients

1 pound Jumbo prawns
1 teaspoon Soy sauce
1/4 cup Dry sherry
1 teaspoon Finely shredded orange peel
1/4 cup Rice vinegar
3 medium Oranges (about 1 lb total)
2 tablespoon Sesame oil
3 1/2 quarts Bite-sized pieces of spinach
1 tablespoon Minced ginger
2 teaspoon Sugar
1 medium Bell pepper, cut into thin strips

Directions

1
Peel and devein the jumbo prawns, then butterfly them by cutting down the back almost all the way through. Rinse and pat dry.
2
In a small bowl, whisk together dry sherry, rice vinegar, sesame oil, minced ginger, sugar, soy sauce, and finely shredded orange peel to make the marinade.
3
Reserve about 2 tablespoons of the marinade for serving. Coat the prawns with the remaining marinade, cover, and refrigerate for at least 30 minutes to 1 hour.
4
Peel the oranges and remove the white membranes. Thinly slice the orange segments crosswise, then cut the slices in half crosswise to create bite-sized pieces.
5
In a large bowl, combine the orange pieces, fresh spinach, and thin strips of bell pepper. Cover and chill in the refrigerator while you cook the prawns.
6
Grill or pan-sear the marinated prawns over high heat for about 2-3 minutes, turning once, until they are opaque and cooked through.
7
Remove prawns from heat and let them rest briefly. Toss the warm prawns and the reserved marinade into the chilled spinach and orange mixture.
8
Gently mix everything together. Divide equally among four plates and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 134.9kcal

% Daily Value *
Total Fat 8.0g13%
Saturated Fat 1.8g9%
Cholesterol 0.0mg0%
Sodium 93.9mg4%
Total Carbohydrate 13.9g5%
Dietary Fiber 1.1g5%
Sugars 2.6g
Protein 1.8g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: prawns, shrimp, spinach, salad, orange, citrus, sesame, sherry, grilled, fresh, light, healthy, seafood, summer, lunch, dressing, ginger, vinegar

Read it online: https://www.chefs-mate.com/recipe/prawns-and-spinach-salad/