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.
I’m someone who loves spinach salad, and this Spinach Salad with Shrimp is a recipe I made many years ago and remembered fondly. So 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!
And this spinach salad recipe 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?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- baby spinach
- frozen cooked shrimp, thawed
- red bell pepper
- sliced mushrooms
- green onions
- Peanut Oil (affiliate link) (see notes)
- Unseasoned Rice Vinegar (affiliate link)
- Soy Sauce or Gluten-Free Soy Sauce (affiliate link)
- Golden Monkfruit Sweetener (affiliate link)
- sesame oil (affiliate link)
- ginger puree or Minced Ginger(affiliate link)
What size shrimp did I use for the Spinach Salad with Shrimp?
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 Spinach Salad with Shrimp a healthy salad?
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.
More Spinach Salads to Try:
- 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
- 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
- Thaw shrimp in the refrigerator overnight.
- Dump shrimp into a colander placed in the sink and drain well, then dry with paper towels.
- Wash spinach if needed, and spin dry or dry with paper towels.
- Cut red bell pepper into strips about 1/4 inch wide, then cut those strips into 2" pieces.
- Cut mushrooms into thick slices (or buy pre-sliced mushrooms like I did!)
- Slice green onions.
- Whisk together dressing ingredients. Taste for sweetness, and add a little more sweetener if desired.
- Put spinach into large bowl and toss with enough dressing to moisten the spinach to your preference.
- 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.)
- Arrange spinach on large salad plates and top with shrimp and vegetable mixture.
- 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!
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.
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, Keto, 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, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This shrimp salad recipe with shrimp and Asian flavors was first posted in 2007! It was updated with better photos in 2019 and was last updated with more information in 2023.