Super Shrimp Spinach Salad Recipes

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SHRIMP AND SPINACH SALAD WITH HOT BACON DRESSING



Shrimp and Spinach Salad with Hot Bacon Dressing image

When I meet former co-workers for lunch at our favorite restaurant, we always order this salad. I wanted to share it with my husband, so I made it my mission to re-create it. Mission accomplished! -Lisa Bynum, Brandon, Mississippi

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
1 teaspoon Montreal steak seasoning
4 bacon strips, chopped
1 shallot, finely chopped
1/3 cup cider vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (10 ounces) fresh spinach
3/4 cup julienned roasted sweet red peppers
1/4 cup sliced almonds

Steps:

  • Sprinkle shrimp with steak seasoning. On 4 metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat or broil 4 in. from heat until shrimp turn pink, 2-3 minutes on each side., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard all but 1 tablespoon drippings. Add shallot; cook and stir over medium heat until tender, 1-2 minutes. Stir in next 6 ingredients; bring to a boil. Remove from heat., In a large serving bowl, combine spinach and dressing; toss to coat. Layer with shrimp and pepper slices; top with cooked bacon and almonds.

Nutrition Facts : Calories 212 calories, Fat 10g fat (2g saturated fat), Cholesterol 145mg cholesterol, Sodium 739mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic exchanges

SHRIMP & SPINACH SALAD WITH VINAIGRETTE



Shrimp & Spinach Salad with Vinaigrette image

Make and share this Shrimp & Spinach Salad with Vinaigrette recipe from Food.com.

Provided by Aroostook

Categories     Greens

Time 10m

Yield 2 serving(s)

Number Of Ingredients 11

6 ounces baby spinach leaves
2 cups romaine lettuce leaves, torn into bite-sized pieces
6 ounces black olives, drained
1 cup chopped celery
1 sweet red pepper, cubed in ½ inch pieces
8 ounces cooked and frozen baby shrimp (rinsed and drained)
1/3 cup fresh lemon juice
salt and pepper
1 tablespoon Dijon mustard
1/2 cup olive oil
2 tablespoons snipped fresh chives

Steps:

  • Place lemon juice in a small bowl and whisk in salt, pepper and mustard.
  • Slowing whisk in oil, adding a little at a time until thickened Add rest of the ingredients.
  • Let stand an hour.
  • Mix salad ingredients together in a bowl.
  • Dress w/ vinaigrette.

Nutrition Facts : Calories 753.5, Fat 65.3, SaturatedFat 9.1, Cholesterol 221, Sodium 1193.8, Carbohydrate 19.3, Fiber 8.1, Sugar 5.6, Protein 28.9

TROPICAL SHRIMP SPINACH SALAD



Tropical Shrimp Spinach Salad image

This salad is so light and refreshing. Perfect for a warm summer's day, and hearty enough for a dinner meal as well. You will feel yourself transported to a tropical setting as you indulge in this yummy salad!

Provided by MISSYLYNMITZ

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 13

3 fluid ounces pineapple juice
3 tablespoons orange juice
¼ cup extra-virgin olive oil
salt and pepper to taste
1 pound large peeled and deveined cooked shrimp
1 tablespoon extra-virgin olive oil
salt and pepper to taste
1 (10 ounce) bag baby spinach leaves
1 mango - peeled, seeded and diced
½ cup chopped macadamia nuts
½ cup dried banana chips
4 ounces crumbled goat cheese
¾ cup sweetened flaked coconut, toasted

Steps:

  • Prepare the salad dressing by whisking together the pineapple juice, orange juice, and 1/4 cup olive oil. Season to taste with salt and pepper; set aside. Brush the shrimp with 1 tablespoon of olive oil, and season to taste with salt and pepper; set aside. Place the spinach leaves, mango, macadamia nuts, and banana chips into a large mixing bowl.
  • Heat a large skillet over medium-high heat. Heat the shrimp in the skillet on both sides until just warm in the center, about 1 minute per side.
  • To assemble the salads, drizzle the spinach mixture with the salad dressing, and toss until evenly combined. Divide onto four plates. Divide the warm shrimp among the plates, and top with goat cheese. This way the goat cheese will melt down a little from the warmth of the grilled shrimp. Sprinkle with toasted coconut flakes to serve.

Nutrition Facts : Calories 698.2 calories, Carbohydrate 32.9 g, Cholesterol 243.7 mg, Fat 49.5 g, Fiber 6.4 g, Protein 34.4 g, SaturatedFat 19.1 g, Sodium 499 mg, Sugar 21.5 g

SHRIMP SCAMPI SPINACH SALAD



Shrimp Scampi Spinach Salad image

My husband and I really enjoy both shrimp scampi and fresh spinach salad, so I put the two together. My oldest son loves it, too, and he's only 3! -Jamie Porter, Garnett, Kansas

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 11

2 tablespoons butter
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
3 garlic cloves, minced
2 tablespoons chopped fresh parsley
6 ounces fresh baby spinach (about 8 cups)
1 cup cherry tomatoes, halved
Lemon halves
1/8 teaspoon salt
1/8 teaspoon coarsely ground pepper
1/4 cup sliced almonds, toasted
Shredded Parmesan cheese, optional

Steps:

  • In a large skillet, heat butter over medium heat; saute shrimp and garlic until shrimp turn pink, 3-4 minutes. Stir in parsley; remove from heat., To serve, place spinach and tomatoes in a serving dish; top with shrimp mixture. Squeeze lemon juice over salad; sprinkle with salt and pepper. Sprinkle with almonds and, if desired, cheese.

Nutrition Facts : Calories 201 calories, Fat 10g fat (4g saturated fat), Cholesterol 153mg cholesterol, Sodium 291mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 2g fiber), Protein 21g protein. Diabetic Exchanges

GREEK-STYLE SHRIMP SALAD ON A BED OF BABY SPINACH



Greek-Style Shrimp Salad on a Bed of Baby Spinach image

Grilled shrimp and Greek flavorings (tomato, feta, Kalamata olives, oregano) commingle in a this salad. Thread the shrimp onto skewers, and so they'll grill up moist yet attractively spotty brown, sprinkle them with a little sugar when seasoning them with salt and pepper.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Yield 4

Number Of Ingredients 11

1 pound raw shrimp (26 to 30 count), peeled
Olive oil to taste
Salt and pepper to taste
Sugar to taste
2 medium tomatoes, cut into medium dice
½ cup crumbled feta cheese
½ cup pitted and coarsely chopped Kalamata or other black olives
1 teaspoon dried oregano
¼ cup olive oil
4 teaspoons red wine vinegar
1 (10 ounce) package factory-washed baby spinach leaves

Steps:

  • Thread shrimp onto metal skewers (or bamboo ones that have been soaked in water for 15 minutes). Brush both sides with oil and season with salt, pepper and a light sprinkling of sugar.
  • Heat gas grill, with all burners on high, until fully preheated, 10 to 15 minutes. Use a wire brush to clean grill rack, then brush lightly with oil. Close lid and allow to return to temperature. Grill shrimp until fully cooked and spotty brown, about 2 minutes per side.
  • Meanwhile, mix in a medium bowl the tomatoes, cheese, olives, oregano, 2 Tbs. of the olive oil and 2 tsps. of the vinegar. Unthread shrimp and add to bowl. Lightly toss ingredients to coat. Set aside. (Can be made an hour or so ahead.)
  • When ready to serve, drizzle remaining oil, as well as a generous sprinkling of salt and pepper, over spinach in a large bowl. Toss to coat. Add remaining 2 tsps. vinegar; toss again. Divide spinach among 4 large plates. Top with a portion of the shrimp mixture.

Nutrition Facts : Calories 422.6 calories, Carbohydrate 12.6 g, Cholesterol 200.6 mg, Fat 28.2 g, Fiber 2.6 g, Protein 30.4 g, SaturatedFat 7.7 g, Sodium 853.4 mg, Sugar 6.3 g

SPINACH SHRIMP SALAD WITH HOT BACON DRESSING



Spinach Shrimp Salad with Hot Bacon Dressing image

Make and share this Spinach Shrimp Salad with Hot Bacon Dressing recipe from Food.com.

Provided by bert2421

Categories     Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 slices bacon, cut in 1 inch pieces
1/4 cup white vinegar
1 tablespoon sugar
1/4 teaspoon dry mustard
4 cups lightly packed bite-size spinach leaves
1 cup sliced mushroom
1 cup crumbled feta cheese
1/2 lb cooked peeled and deveined med shrimp

Steps:

  • Cook bacon in 10" skillet over med-high heat until crisp.
  • Stir in vinegar, sugar and mustard; continue stirring til sugar is dissolved.
  • Toss spinach, mushrooms, cheese and shrimp in large bowl.
  • Drizzle hot bacon dressing over spinach mixture.
  • Toss to coat.
  • Serve immediately.

Nutrition Facts : Calories 285.9, Fat 19, SaturatedFat 9.2, Cholesterol 159.2, Sodium 759.5, Carbohydrate 6.7, Fiber 0.9, Sugar 5.2, Protein 21.2

SUPER SHRIMP & SPINACH SALAD



Super Shrimp & Spinach Salad image

This is a light, yummy meal my husband and I enjoy and often eat when we are trying to eat healthy.

Provided by Claudia Miller

Categories     Other Salads

Time 30m

Number Of Ingredients 14

12 jumbo cooked and peeled shrimp
2 Tbsp butter
1 tsp shrimp seasoning or season salt
4 oz baby spinach
4 oz mixed baby greens
1/2 c frozen peas, thawed
4 hard boiled eggs, peeled and quartered
1/2 c seasoned croutons
4 slice cooked bacon
1/3 c mayonnaise
2 Tbsp red wine vinegar
1/4 c brown sugar, firmly packed
1 Tbsp water
1 Tbsp parmesan cheese

Steps:

  • 1. Mix mayonnaise, brown sugar, vinegar and water in microwave container and microwave on high for 1 minute. Stir and microwave again for 30 seconds or until dressing becomes light brown in color. Set aside.
  • 2. Melt butter and seasoning in saute pan. Saute shrimp for 3 minutes to heat through and coat shrimp. Set aside.
  • 3. Arrange half of greens and half of spinach in each of 2 large salad or pasta type bowls. Arrange egg wedges, shrimp and peas on greens. Drizzle dressing on salad. Garnish with croutons. Sprinkle with parmesan cheese.

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