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🍽️ Grilled Shrimp on Spinach with Avocado

432 kcal · 30 min · 4 servings

Ingredients

• 500 g shrimp (deveined, cooked)
• 2 red chili peppers
• 60 ml dry white wine
• 3 avocados
• 1 lime (juice)
• 1 handful parsley
• salt
• pepper
• 4 handfuls young spinach (approx. 100 g)
• 4 tbsp peanut oil
• lime wedges (for serving)

Instructions

1. 1. Turn on the grill and preheat it.
2. 2. Rinse the shrimp under running water.
3. 3. Pat the shrimp completely dry with a kitchen towel.
4. 4. Rinse the chili pod under cold water.
5. 5. Cut the chili lengthwise.
6. 6. Remove the seeds from the chili.
7. 7. Dice the flesh of the chili into small pieces.
8. 8. Mix the shrimp with the chili cubes.
9. 9. Place a piece of aluminum foil (approx. 30x30 cm) on a work surface.
10. 10. Place the shrimp mixture in the center of the foil.
11. 11. Fold up the edges of the foil.
12. 12. Drizzle the white wine over the shrimp.
13. 13. Seal the foil packet well.
14. 14. Place the packet on the hot grill for approx. 7 minutes.
15. 15. Remove the packet from the grill.
16. 16. Open the packet carefully.
17. 17. Let the shrimp cool down.
18. 18. Cut the avocados in half.
19. 19. Remove the pits from the avocado halves.
20. 20. Peel the flesh of the avocados.
21. 21. Cut the avocado flesh into approx. 1 cm wide strips.
22. 22. Drizzle the avocado strips with lime juice.
23. 23. Rinse the parsley under cold water.
24. 24. Shake the parsley dry.
25. 25. Chop the parsley finely.
26. 26. Add the parsley to the avocado.
27. 27. Gently fold the lukewarm shrimp into the avocado salad.
28. 28. Season the salad with salt and pepper.
29. 29. Wash the spinach under running water.
30. 30. Trim the spinach of tough stems.
31. 31. Spin the spinach dry.
32. 32. Distribute the spinach onto the plates.
33. 33. Place the shrimp-avocado salad on top of the spinach.
34. 34. Drizzle the salad with oil.
35. 35. Serve the salad with lime wedges.

Nutrition per serving

• kcal: 432
• Protein: 27 g · Fett/Fat: 31 g · Carbs: 8 g