Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Shrimp and Spinach Salad: A Light and Flavorful Delight

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Julie
  • Total Time: 25 minutes

Description

Shrimp and Spinach Salad is a fresh, light dish that pairs tender, sautéed shrimp with vibrant, crisp spinach leaves. The shrimp are often seasoned with a blend of spices, like garlic, lemon, and paprika, then quickly cooked until just tender. The spinach provides a slightly earthy base, which is complemented by other ingredients such as avocado, cherry tomatoes, red onions, and a sprinkle of feta or goat cheese for creaminess. The salad is usually dressed with a tangy vinaigrette, made with olive oil, lemon juice, Dijon mustard, and a touch of honey. This salad is a healthy, flavorful meal, offering a balance of protein, vitamins, and healthy fats.

Ingredients

Scale

For the Salad:

  • 1 lb shrimp (peeled and deveined): Use medium or large shrimp for a satisfying, meaty texture. Fresh or frozen shrimp both work well—just be sure to thaw frozen shrimp before using.
  • 6 cups fresh spinach: Baby spinach or regular spinach will both work. Spinach is packed with vitamins A and K, as well as iron and fiber.
  • 1 small cucumber: Thinly sliced. Cucumber adds a refreshing crunch to the salad.
  • 1 cup cherry tomatoes: Halved. These sweet tomatoes add color and juiciness to the salad.
  • ½ red onion: Thinly sliced. Red onion brings a slight tang and sweetness to balance the other flavors.
  • 1 avocado: Sliced. Avocado adds creaminess and healthy fats to the salad, making it more satisfying.
  • 1 tablespoon olive oil: For sautéing the shrimp.
  • 1 tablespoon lemon juice: To add a bit of acidity and brightness to the shrimp and salad.

For the Dressing:

  • 2 tablespoons olive oil: For a rich and smooth dressing base.
  • 1 tablespoon balsamic vinegar: Adds depth and a tangy sweetness.
  • 1 teaspoon Dijon mustard: Helps to emulsify the dressing and adds a mild tang.
  • 1 teaspoon honey: A touch of sweetness to balance the acidity of the vinegar and mustard.
  • Salt and pepper: To taste.
  • 1 teaspoon garlic powder: For a subtle garlic flavor that enhances the overall dressing.
  • 1 tablespoon fresh parsley: Chopped, for garnish.

Instructions

First Step: PREPARE THE SHRIMP

  1. Peel and Devein the Shrimp: If using raw shrimp, peel off the shells and devein them. You can leave the tails on for presentation or remove them for easier eating.
  2. Cook the Shrimp: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, add the shrimp to the skillet in a single layer. Season with a pinch of salt, pepper, and a drizzle of lemon juice. Cook for 2-3 minutes per side, or until the shrimp are pink and opaque. Be careful not to overcook the shrimp, as they can become rubbery.
  3. Cool the Shrimp: Once cooked, remove the shrimp from the skillet and set them aside to cool slightly. You can chop them into bite-sized pieces or leave them whole, depending on your preference.

Second Step: PREPARE THE SALAD

  1. Wash and Dry the Spinach: If using fresh spinach, wash it thoroughly and spin dry in a salad spinner, or pat dry with paper towels. This will ensure that the salad remains crisp and not soggy.
  2. Prepare the Vegetables: Slice the cucumber, cherry tomatoes, red onion, and avocado. Keep the avocado slices in lemon juice to prevent browning. If you like your onion less pungent, you can soak the slices in cold water for a few minutes to mellow the flavor.
  3. Assemble the Salad: In a large salad bowl, combine the spinach, cucumber, tomatoes, onion, and avocado. Toss gently to mix the ingredients.

Third Step: MAKE THE DRESSING

  1. Whisk Together the Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, garlic powder, salt, and pepper. Taste the dressing and adjust the seasoning as needed. If you prefer a sweeter dressing, add a bit more honey.
  2. Emulsify the Dressing: To ensure the dressing is smooth and well-combined, whisk vigorously until the oil and vinegar are fully emulsified.

Fourth Step: COMBINE AND SERVE

  1. Toss the Salad: Drizzle the dressing over the salad and toss gently to coat the vegetables evenly. Be sure not to overdress the salad, as it’s always easier to add more dressing than to take it away.
  2. Add the Shrimp: Arrange the cooked shrimp on top of the salad, or gently toss them in with the rest of the ingredients. Garnish with freshly chopped parsley for a pop of color and flavor.
  3. Serve Immediately: Serve the Shrimp and Spinach Salad immediately, either as a main dish or as a side to a larger meal. It pairs wonderfully with grilled chicken, steak, or a light pasta dish.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes

Nutrition

  • Calories: 280 kcal
  • Fat: 14g
  • Carbohydrates: 10g
  • Protein: 30g

Did you liked this recipe?

Pin this and tag us — we can't wait to see what you've made!

Find it online: https://foodmacronutrient.com/shrimp-and-spinach-salad-a-light-and-flavorful-delight/