Directions:
- In a large nonstick skillet over medium heat, melt butter. Add the shrimp. Cook and stir for 3-4 minutes or until shrimp turn pink. Add garlic and parsley; cook 1 minute longer. Remove from the heat.
- Place spinach in a salad bowl. Top with tomatoes, almonds and shrimp mixture. Squeeze juice from the lemon; drizzle over salad. Sprinkle with salt and pepper. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 474.1 Kcal (1985 kJ) | ||
| Calories from fat | 289.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.14g | 49% | |
|---|---|---|---|
| Cholesterol | 81.02mg | 27% | |
| Sodium | 1470.58mg | 61% | |
| Potassium | 429.5mg | 9% | |
| Total Carbs | 38.04g | 13% | |
| Sugars | 1.77g | 7% | |
| Dietary Fiber | 3.49g | 14% | |
| Protein | 12.57g | 25% | |
| Vitamin C | 23.2mg | 39% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.6mg | 15% | |
| Calcium | 99.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 229.43 Kcal (961 kJ) | ||
| Calories from fat | 139.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.55g | 49% | |
|---|---|---|---|
| Cholesterol | 39.21mg | 27% | |
| Sodium | 711.65mg | 61% | |
| Potassium | 207.85mg | 9% | |
| Total Carbs | 18.41g | 13% | |
| Sugars | 0.86g | 7% | |
| Dietary Fiber | 1.69g | 14% | |
| Protein | 6.09g | 25% | |
| Vitamin C | 11.2mg | 39% | |
| Iron | 1.3mg | 15% | |
| Calcium | 48.2mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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