Honey Balsamic Shrimp & Spinach Salad

Serving Size: 1: Calories: 497* | Protein: 43g  | Fat: 18g | Carbohydrates: 33g | Fiber: 2g

Meet your new meal-prep hero! This Honey Balsamic Shrimp & Spinach Salad marries succulent shrimp with fresh vegetables, all topped with a zesty balsamic dressing. It's a low-calorie, high-protein masterpiece that offers a gourmet experience straight from your own kitchen. 

Grocery List Ingredients (4 prep containers):

• 1.5 pound of medium size easy-peel, cleaned, raw shrimp (approx. 1 pound when shelled)
• 8 oz sliced white mushrooms
• 80 g red onion (small)
• 2 - 5 oz bags baby spinach
• 8 hard boiled eggs
• 8 oz (2- 6 oz container) crumbled fat-free feta cheese
• 360 g Ken's Steak House Lite Balsamic Vinaigrette Salad Dressing
• 80 g Honey
• Salt & pepper
• 0-calorie cooking spray

Step-by-Step Instructions:

Marinate the Shrimp: Place a medium-size bowl on your trusty food scale and zero it out. Add 120g of Ken's Steak House Lite Balsamic Vinaigrette Salad Dressing. Zero out the scale again and add 20g of honey. Whisk the ingredients together to form a marinade. De-shell (no tails) the shrimp and mix them into the marinade. Allow them to marinate for at least 15 minutes to 1 hour.

Cook the Shrimp: Set a skillet over medium heat and spray it with zero-calorie cooking spray. Add the marinated shrimp. Season them with a dash of salt and pepper. Cook for 2-3 minutes on one side, then flip and cook for an additional 1-2 minutes. The internal temperature should reach 145°F. Allow the shrimp to cool completely.

Prepare the Veggies: Dice half a red onion and place it in a container. Wash and finely chop the mushrooms, set aside. 

Assemble the Meal Prep Containers: Divide the  baby spinach equally among the four containers. Place your diced red onions on your food scale, zero out the food scale and add 20 g of diced red onion. Divide the finely chopped mushrooms equally  into each container. Put the container of fat free feta on the food scale, scoop out 56g into each container.  Slice two hard-boiled eggs per container. Put the cooled shrimp on the food scale, weigh the total weight then divide by four, add a portion to each of the containers.

Storage: Seal the containers and store them in the fridge for up to 4 days.

Ready to Eat: Place your completed salad on a food scale, reset it to zero, and carefully add 60 g of dressing directly onto your salad.  Drizzle 1 5g of honey on top of the shrimp. Add salt and pepper to taste.

Single Serving Calorie Weights & Ingredients (1 serving):

• 70 g Baby spinach
• 56 g Mushrooms, white, raw
• 20 g  Red onion
• 20 g  Honey
• 4 oz raw Shrimp
• 2 Hard-Boiled Eggs
• 2 oz Fat-free Feta Cheese
• 60 g Lite Balsamic Vinaigrette Salad Dressing

*calorie do not contain marinade