Grilled Moroccan Shrimp Potato Salad
User Reviews
5
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
25 mins
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Total Time
40 mins
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Servings
4 Servings
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Calories
2886 kcal
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Course
Main Course
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Cuisine
Moroccan
Grilled Moroccan Shrimp Potato Salad
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There are so many fantastic flavors in this Grilled Moroccan Shrimp Potato Salad recipe. Healthy, flavorful and delicious lunch or dinner recipe.
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Ingredients
The Salad:
- 1 pound creamer potato other varietals can be used, Little Potato Company Something Blue brand
- 1 pound Shrimp peeled & deveined (tails removed, raw
- 3 teaspoons olive oil divided
- ¼ teaspoon kosher salt divided, + ⅛ teaspoon
- ¼ teaspoon ground black pepper divided, + ⅛ teaspoon
- 6 cups baby spinach leaves
- ¼ cup cilantro minced
- ½ cup red bell pepper diced
- ½ cup cucumber diced
The Dressing:
- ¼ cup orange juice fresh
- 1 ½ tablespoons lemon juice fresh
- 1 tablespoon olive oil
- 1 ½ teaspoons agave nectar
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper ground
Instructions
The Salad:
- Place 4 wooden skewers in warm water for 30 minutes.
- Place the Creamer potatoes in a large saucepan, cover with cold water and set over high heat. Bring to a boil and cook until the potatoes are just tender when pierced with a fork, 12 to 15 minutes. (If using a different Creamer potato varietal, cooking time may need to be adjusted.)
- Drain the potatoes. Once cool enough to handle, cut the potatoes in half lengthwise and toss in a bowl with 2 teaspoon olive oil, ¼ teaspoon salt and ¼ teaspoon pepper.
- Preheat the grill to medium-high heat. Lightly coat the grates with oil.
- In a separate bowl, toss the shrimp with 1 teaspoon olive oil, ⅛ teaspoon salt and ⅛ teaspoon pepper.
- Remove the wooden skewers from the water and thread the shrimp onto the skewers.
- Grill the shrimp until just cooked through, about 2 minutes per side. Remove from the skewers.
- Grill the potatoes until they have golden brown grill marks, about 3 to 4 minutes per side.
- In a large bowl, combine the spinach, cilantro, shrimp, potatoes, red bell pepper and cucumber. Toss with the dressing. Divide the salad between 4 plates. Serve.
The Dressing:
- In a small bowl, whisk together the orange and lemon juices, olive oil, agave, salt and pepper.
Notes
- Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition Information
Show Details
Serving
1Salad
Calories
288.6kcal
(14%)
Carbohydrates
25.6g
(9%)
Protein
27g
(54%)
Fat
9.3g
(14%)
Saturated Fat
1.4g
(7%)
Cholesterol
172.3mg
(57%)
Sodium
379.7mg
(16%)
Fiber
3.7g
(15%)
Sugar
6.8g
(14%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 2886 kcal
% Daily Value*
| Serving | 1Salad | |
| Calories | 288.6kcal | 14% |
| Carbohydrates | 25.6g | 9% |
| Protein | 27g | 54% |
| Fat | 9.3g | 14% |
| Saturated Fat | 1.4g | 7% |
| Cholesterol | 172.3mg | 57% |
| Sodium | 379.7mg | 16% |
| Fiber | 3.7g | 15% |
| Sugar | 6.8g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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