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Grilled Moroccan Shrimp Potato Salad
There are so many fantastic flavors in this Grilled Moroccan Shrimp Potato Salad recipe. Healthy, flavorful and delicious lunch or dinner recipe.
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4 Servings
Calories: 2886 kcal
Course:
Main Course
Cuisine:
Moroccan
Ingredients
The Salad:
- 1 pound Little Potato Company Something Blue Creamer potatoes other varietals can be used
- 1 pound raw shrimp peeled & deveined (tails removed)
- 3 teaspoons olive oil divided
- ¼ teaspoon + ⅛ teaspoon kosher salt divided
- ¼ teaspoon + ⅛ teaspoon ground pepper divided
- 6 cups baby spinach leaves
- ¼ cup minced cilantro
- ½ cup diced red bell pepper
- ½ cup diced cucumber
The Dressing:
- ¼ cup fresh orange juice
- 1 ½ tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 ½ teaspoons agave nectar
- ¼ teaspoon kosher salt
- ¼ teaspoon ground pepper
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.
Cup of Yum
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
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
% 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.