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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 is perfect for a low-carb summer meal. 

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I’m someone who loves spinach salad, and this Asian Spinach Salad with Shrimp, Red Pepper, and Mushrooms 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 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.

I also 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 whichever 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

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

Asian Spinach Salad with Shrimp, Red Pepper, and Mushrooms

Yield 4 servings
Prep Time 20 minutes
Total Time 20 minutes

Asian Spinach Salad with Shrimp, Red Pepper, and Mushrooms is loaded with healthy ingredients and this is quick and easy to make!

Ingredients

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 rice vinegar (not seasoned rice vinegar, which contains sugar)
  • 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 (also sometimes called ground ginger)

Instructions

  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

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:

Yield:

4

Serving Size:

1

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!

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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 original South Beach Diet.

Find More Recipes Like This One:
Use Seafood Recipes or Salads to find more ideas 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.

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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.