Name: Smoky Chili Shrimp Salad with Beets and Spinach
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Ingredients: 300 g shrimp, peeled and deveined; 100 g arugula; 100 g spinach, washed and dried; 200 g cooked beets, diced; 2 tbsp olive oil; 1 tsp smoked paprika; 1 tsp chili powder; Salt and pepper, to taste; 30 g fresh cilantro, chopped; 50 g avocado, sliced (optional); 20 g feta cheese, crumbled (optional); sunflower seeds or walnuts (optional)

Jump to Recipe Print Recipe

Smoky Chili Shrimp Salad with Beets and Spinach

No ratings yet

Dive into a vibrant and nourishing bowl of Smoky Chili Shrimp Salad with Beets and Spinach! This delightful combination features fresh arugula, earthy roasted beets, and nutrient-packed spinach—all topped with perfectly sautéed shrimp infused with smoky chili flavors. Finished off with a sprinkle of refreshing chopped cilantro and a dash of cracked black pepper, this salad is both hearty and satisfying, making it perfect for breastfeeding mothers and health enthusiasts alike. Enjoy experimenting with the ingredients—feel free to add your favorite nuts or seeds for extra crunch!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 30

Servings: 4

Course: Milk-Boosting Food Breastfeedi

Cuisine: Modern American

Calories: 320

Ingredients Equipment Method Nutrition

Ingredients

300 g shrimp, peeled and deveined
100 g arugula
100 g spinach, washed and dried
200 g cooked beets, diced
2 tbsp olive oil
1 tsp smoked paprika
1 tsp chili powder
Salt and pepper, to taste
30 g fresh cilantro, chopped
50 g avocado, sliced optional
20 g feta cheese, crumbled optional
sunflower seeds or walnuts optional

Equipment

Large mixing bowl
Non-stick skillet
Chef's knife
Cutting board
Salad serving platter

Method

In a large mixing bowl, combine the arugula, spinach, and cooked diced beets to create the salad base. Toss gently to mix.
In a non-stick skillet, heat the olive oil over medium heat. Add the shrimp to the skillet.
Sprinkle the smoked paprika, chili powder, salt, and pepper over the shrimp. Sauté for about 3–4 minutes, or until the shrimp turn pink and opaque, stirring frequently for even cooking.
Remove the skillet from the heat and let the shrimp rest for a minute to absorb the flavors.
Plate the arugula, spinach, and beet mix on a serving platter, then top with the sautéed shrimp.
Finish the salad by sprinkling chopped cilantro and cracked black pepper on top. Optionally, add slices of avocado, crumbled feta, and a handful of sunflower seeds or walnuts for added texture and flavor.
Serve immediately while the shrimp are warm.

Nutrition

Calories: 320kcalCarbohydrates: 18gProtein: 30gFat: 14gSodium: 560mgPotassium: 540mgFiber: 5gSugar: 4gVitamin A: 7500IUVitamin C: 30mgCalcium: 180mgIron: 2.5mg

Tried this recipe?

Let us know how it was!

Smoky Chili Shrimp Salad with Beets and Spinach