Shrimp & Portobello Mushroom Salad

Name: Shrimp & Portobello Mushroom Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 2 garlic cloves, minced; ½ teaspoon smoked paprika; 1 pound (450 g) shrimp, peeled and deveined; ¼ cup (60 ml) fresh lime juice; ¼ cup (4 g) fresh cilantro, chopped; 1 tablespoon (15 ml) apple cider vinegar; 1 teaspoon Dijon mustard; 1 or 2 cloves garlic, minced; ½ teaspoon ground cumin; 3 to 4 tablespoons (45 to 60 ml) water, as needed; Salt and pepper, to taste; Salt and pepper, to taste; 1 tablespoon (15 ml) extra-virgin olive oil, divided; 4 large portobello mushrooms, stems removed and sliced; 6 to 8 cups (180 to 240 g) baby spinach; ½ small red onion, thinly sliced; 1 avocado, peeled, pitted, and sliced; ¼ cup (38 g) crumbled feta cheese; 2 tablespoons (5 g) fresh basil, finely chopped (optional)

Preparation info

yield:
4
servings

Difficulty
Easy
Ready in
25 min

Appears in

The Build Your Bowl Salad Cookbook

By Nina Cherie Franklin

Published 2025

About

Packed with juicy shrimp, tender sautéed mushrooms, fresh spinach, and creamy avocado, this salad is a vibrant mix of bright, earthy flavors and rich textures that hits all the right notes!

Ingredients

For the Shrimp

1 tablespoon (15 ml) fresh lime juice
2 tablespoons (

Fish course
Pescatarian
Gluten-free

Method

Prepare the shrimp

In a medium bowl, whisk together the lime juice, 1 tablespoon (15 ml) olive oil, garlic, paprika, salt, and pepper. Add the shrimp and toss to coat well. Let sit for 10 to 15 minutes. Using the same skillet, heat the remaining olive oil over medium-high heat. Add the marinated shrimp and cook for 2 to 3 minutes per side until pink and ful