Kalyn's Kitchen

Spinach Salad with Shrimp

This Spinach Salad with Shrimp also has mushrooms, red pepper strips, and a tasty dressing that adds interesting Asian flavor notes. It’s easy and delicious, and this is perfect for a low-carb summer meal.

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Closeup-photo for Asian Spinach Salad with Shrimp, Red Pepper, and Mushrooms

I’m someone who loves spinach salad, and this Spinach Salad with Shrimp is a recipe I made many years ago and earlier this summer I took new photos to see if I could entice you to try it! This is a tasty main dish salad that’s good any time the weather is warm and you don’t really want to cook. And this is a good way to use up those big tubs of spinach from Costco!

The salad is so easy to make that I didn’t even bother with step-by-step photos! I started with frozen cooked shrimp, thawed overnight in the fridge, and then just drained the shrimp well and patted dry with paper towels. I also used pre-sliced mushrooms to make it even easier. It only takes a few minutes to slice up the red pepper strips, slice green onions, and whisk together the Asian-inspired dressing, and before you know it you’re enjoying this delicious spinach salad for a light dinner! And salad days are winding down but I think this is perfect for a summer-into-fall meal.

What ingredients do you need for this recipe?

What size shrimp did I use?

In the U. S. shrimp is sold with a number range that indicates how many individual shrimp make a pound. For this recipe I used 51-60 size frozen shrimp from Costco, thawed overnight in the refrigerator.

What makes this a healthy salad option?

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 certainly make a tasty spinach salad just using this delicious Asian dressing and the ingredients you have on hand.

Spinach Salad with Shrimp shown in two serving owls

More Salads with Asian Flavors:

Spinach Salad with Chicken
Asian Cucumber Salad
Napa Cabbage Asian Slaw
Asian Cabbage Salad
Vietnamese Cabbage Salad with Chicken

Closeup-photo for Asian Spinach Salad with Shrimp, Red Pepper, and Mushrooms

Spinach Salad with Shrimp

Yield 4 servings
Prep Time 20 minutes
Total Time 20 minutes

This Spinach Salad with Shrimp also has red bell pepper and mushrooms and an interesting dressing with Asian flavors!


Salad Ingredients:

  • 12 oz. fresh baby spinach, washed (see notes)
  • 1 lb. frozen cooked shrimp, thawed (see notes)
  • 1 red bell pepper, cut in strips
  • 8 oz. sliced mushrooms
  • 1/2 cup sliced green onions

Dressing Ingredients:

  • 1/2 cup peanut oil (see notes)
  • 1/3 cup unseasoned rice vinegar 
  • 2 T soy sauce (Use gluten-free soy-sauce if needed)
  • 1 tsp. Golden Monkfruit Sweetener (see notes)
  • 2 tsp. sesame oil
  • 1 tsp. ginger puree or minced ginger


  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.


You can use even more spinach if you prefer. I used 51-60 per pound size shrimp. Use any neutral-flavored oil of your choice. Use Gluten-Free Soy Sauce (affiliate link) if needed. I used Golden Monkfruit Sweetener (affiliate link) for this recipe, but use any no-calorie sweetener of your choice.

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

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 451Total Fat: 32gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 239mgSodium: 1585mgCarbohydrates: 12gFiber: 4gSugar: 4gProtein: 31g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Thumbnail photo for Asian Spinach Salad with Shrimp, Red Pepper, and Mushrooms

South Beach Diet / Low-Glycemic Diet / Low-Carb Diet Suggestions:
If made with Golden Monkfruit Sweetener or another low-carb sweetener, this Spinach Salad with Shrimp is a perfect main course salad for low-carb or low-glycemic diets, or for any phase of the original South Beach Diet.

Find More Recipes Like This One:
Use Seafood Recipes or Salads to find more ideas like this one. Use the Diet Type Index to find 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.

Historical Notes for this Recipe:
This recipe was first posted in 2007! It was updated with better photos in 2019 and was updated with more information in 2021.

Pinterest image of Spinach Salad with Shrimp

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    8 Comments on “Spinach Salad with Shrimp”

  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. I got Mexican coming out the ears. Nice to see something different.

  7. Sue, Mexican is always good!