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Kalyn's Kitchen

Asian Spinach Salad with Shrimp, Red Pepper, and Mushrooms

This Asian Spinach Salad with Shrimp, Red Pepper, and Mushrooms is easy and delicious, and this recipe is low-carb, low-glycemic, and gluten-free. Use Seafood Recipes to find more ideas like this one

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There are probably people who love to eat something completely different every day of the week, rarely repeating the same food, but I’m guessing there are more people who have favorite foods and could eat those things over and over. I’m certainly in the latter group, and lately I’ve been on a kick for spinach salad, and here’s one of the spinach salads I really loved. And this is a good way to use up those big tubs of spinach from Costco!

I loved it when I realized that spinach, shrimp, bell peppers, and mushrooms are all recommended as being among The World’s Healthiest Foods, but if you don’t have all those ingredients you can make a tasty spinach salad just using this tasty dressing and the ingredients you have on hand.


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More Tasty Low-Carb Asian Salads:

Asian Spinach Salad with Chicken, Mushrooms, Peppers, and Almonds
Asian Cucumber Salad with Cilantro and Vidalia Onions
Crunchy Low-Carb Napa Cabbage Asian Slaw
Asian Cabbage Salad with Sriracha and Sesame
Vietnamese Cabbage Salad with Chicken and Cilantro

Asian Spinach Salad with Shrimp, Red Pepper, and Mushrooms

This Asian Spinach Salad with Shrimp, Red Pepper, and Mushrooms is loaded with healthy ingredients!

Ingredients:

Salad Ingredients:

  • 12 oz. fresh baby spinach, washed (or use more spinach if you prefer)
  • 1 lb. frozen cooked shrimp, thawed (I used 51-60 per pound size shrimp.)
  • 1 red bell pepper, cut in strips
  • 8 oz. sliced mushrooms (I used Cremini mushrooms)
  • 1/2 cup sliced green onions

Dressing Ingredients:

  • 1/2 cup peanut oil (or other neutral-flavored oil of your choice)
  • 1/3 cup rice vinegar (not seasoned rice vinegar, which contains sugar)
  • 2 T soy sauce (Use gluten-free soy-sauce if needed)
  • 1 tsp. sweetener of your choice (see notes)
  • 2 tsp. sesame oil
  • 1 tsp. ginger puree (also sometimes called ground ginger)

Directions:

  1. Thaw shrimp in the refrigerator overnight.
  2. Dump shrimp into a colander placed in the sink and drain well, then dry with paper towels.
  3. Wash spinach if needed, and spin dry or dry with paper towels.
  4. Cut red bell pepper into strips about 1/4 inch wide, then cut those strips into 2″ pieces.
  5. Cut mushrooms into thick slices (or buy pre-sliced mushrooms like I did!)
  6. Slice green onions.
  7. Whisk together dressing ingredients. Taste for sweetness, and add a little more sweetener if desired.
  8. Put spinach into large bowl and toss with enough dressing to moisten the spinach to your preference.
  9. Put shrimp, red peppers, mushrooms, and green onions into another bowl and toss with about a little more dressing. (You will have some dressing left.)
  10. Arrange spinach on large salad plates and top with shrimp and vegetable mixture.
  11. Drizzle over a little more dressing if desired, and serve immediately.

Notes:

I used Golden Monkfruit Sweetener for this recipe. (affiliate link)

This recipe created by Kalyn many years ago when she was obsessed with spinach salads!

All images and text ©

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South Beach Diet / Low-Glycemic Diet / Low-Carb Diet Suggestions:
If made with a low-carb sweetener, this Asian Spinach Salad with Shrimp, Red Pepper, and Mushrooms is a perfect main course salad for low-carb or low-glycemic diets, or for any phase of the South Beach Diet.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

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9 comments on “Asian Spinach Salad with Shrimp, Red Pepper, and Mushrooms”

  1. Is the shrimp supposed to be raw

  2. Anonymous, thanks! Glad to know you liked it.

  3. OMG this dressing was sooo good! I’m never buying asian dressing again! Thank you so much! We loved this salad!

  4. Hi Millefe, you can use any type of vegetable oil or olive oil for this recipe. I liked the combination of balsamic and soy sauce a lot.

  5. Hi! Kalyn, nice to meet you. I’m millefe from Japan. This salad looks very delicious! I would like to try it, but I’ve never used rice bran oil. Can I use vegetable oil instead of it? Anyway I will try this dressing, balsamic vinegar and soy sauce sound interesting for me.

  6. Sue, Mexican is always good!

  7. I got mexi come out the ears.

  8. Yum Kalyn!

    I have been on a (Cico De Mayo ..sp?)kick the last few days.

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