Shrimp & Spinach Salad With Lemon Dressing – Fresh, Bright, and Ready in Minutes
This salad tastes like a sunny day in a bowl. Plump shrimp, tender baby spinach, and a punchy lemon dressing come together in a way that feels both light and satisfying. It’s quick enough for a weekday lunch, yet pretty enough for guests.
You’ll get clean, citrusy flavors, a touch of creaminess, and just the right amount of crunch. Best of all, it’s flexible, so you can scale it up or down and tweak it to your taste.
Shrimp & Spinach Salad With Lemon Dressing – Fresh, Bright, and Ready in Minutes
Ingredients
Method
- Pat the shrimp dry. Use paper towels to remove excess moisture. This helps them sear instead of steam.
- Season the shrimp. Toss with a drizzle of olive oil, a pinch of salt, black pepper, and a tiny pinch of red pepper flakes if you like heat.
- Make the lemon dressing. In a small jar, combine 3 tablespoons olive oil, zest of 1 lemon, 2–3 tablespoons lemon juice, 1 teaspoon Dijon, 1–2 teaspoons honey, the grated garlic, and a pinch of salt and pepper. Shake until emulsified. Taste and adjust acidity or sweetness.
- Sear the shrimp. Heat a large skillet over medium-high. When hot, add a thin film of olive oil and cook shrimp 1–2 minutes per side until opaque and just curled. Don’t overcook. Remove to a plate.
- Prep the salad base. In a large bowl, add baby spinach, cucumber, tomatoes, red onion, and herbs. Spoon over 2 tablespoons of the dressing and toss gently to coat.
- Add avocado and shrimp. Fold in diced avocado and the warm shrimp. Add more dressing to taste and toss gently so the avocado doesn’t mash.
- Finish with crunch. Sprinkle with toasted almonds or pumpkin seeds. Add a final pinch of salt and a few grinds of pepper.
- Serve right away. This salad is best enjoyed fresh, while the shrimp are still slightly warm and the spinach is crisp.
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Get Your Program TodayWhat Makes This Recipe So Good
- Fresh, bright flavor: The lemon dressing wakes up the shrimp and spinach without weighing them down.
- Fast to make: From start to finish, you’re looking at about 20 minutes, even less if your shrimp are already peeled.
- Balanced texture: Juicy shrimp, crisp cucumbers, creamy avocado, and a sprinkle of nuts or seeds keep every bite interesting.
- Light but filling: Protein-packed shrimp and fiber-rich spinach make this a satisfying meal, not just a side.
- Simple ingredients: Everything is easy to find and budget-friendly, with pantry staples doing most of the heavy lifting.
Shopping List
- Shrimp: 1 pound large shrimp, peeled and deveined (fresh or thawed frozen)
- Baby spinach: 5–6 cups, loosely packed
- English cucumber: 1 small, thinly sliced
- Cherry tomatoes: 1 cup, halved
- Avocado: 1 ripe, diced
- Red onion: 1/4 small, thinly sliced
- Fresh herbs: 2–3 tablespoons chopped parsley or dill (optional but lovely)
- Almonds or pumpkin seeds: 1/4 cup, toasted
- Olive oil: Extra-virgin, for dressing and cooking
- Lemon: 1 large (zest and juice)
- Dijon mustard: 1 teaspoon
- Honey or maple syrup: 1–2 teaspoons, to taste
- Garlic: 1 small clove, finely grated
- Sea salt and black pepper: To taste
- Red pepper flakes: Pinch (optional, for heat)
Step-by-Step Instructions
- Pat the shrimp dry. Use paper towels to remove excess moisture. This helps them sear instead of steam.
- Season the shrimp. Toss with a drizzle of olive oil, a pinch of salt, black pepper, and a tiny pinch of red pepper flakes if you like heat.
- Make the lemon dressing. In a small jar, combine 3 tablespoons olive oil, zest of 1 lemon, 2–3 tablespoons lemon juice, 1 teaspoon Dijon, 1–2 teaspoons honey, the grated garlic, and a pinch of salt and pepper.
Shake until emulsified. Taste and adjust acidity or sweetness.
- Sear the shrimp. Heat a large skillet over medium-high. When hot, add a thin film of olive oil and cook shrimp 1–2 minutes per side until opaque and just curled.
Don’t overcook. Remove to a plate.
- Prep the salad base. In a large bowl, add baby spinach, cucumber, tomatoes, red onion, and herbs. Spoon over 2 tablespoons of the dressing and toss gently to coat.
- Add avocado and shrimp. Fold in diced avocado and the warm shrimp.
Add more dressing to taste and toss gently so the avocado doesn’t mash.
- Finish with crunch. Sprinkle with toasted almonds or pumpkin seeds. Add a final pinch of salt and a few grinds of pepper.
- Serve right away. This salad is best enjoyed fresh, while the shrimp are still slightly warm and the spinach is crisp.
How to Store
Short-term: If you plan to eat within a few hours, keep the spinach, shrimp, and dressing separate. Toss just before serving to avoid soggy greens.
Refrigeration: Cooked shrimp will keep in an airtight container for up to 2 days.
The lemon dressing keeps for 4–5 days in the fridge. Slice fresh avocado right before serving.
Leftover salad: If already dressed, it’s best eaten the same day. Spinach wilts quickly once coated with acid.
Why This is Good for You
- Lean protein: Shrimp delivers high-quality protein with minimal calories, helping you feel full and energized.
- Leafy greens: Spinach offers iron, folate, and vitamin K, along with fiber for digestion.
- Healthy fats: Olive oil and avocado provide heart-friendly monounsaturated fats that support brain and skin health.
- Antioxidants: Lemon, tomatoes, and herbs add vitamin C and phytonutrients that support your immune system.
- Low-carb and gluten-free: Naturally fits many eating styles without feeling restrictive.
Common Mistakes to Avoid
- Overcooking the shrimp: They turn rubbery fast.
Pull them as soon as they’re pink and just firm.
- Skipping the dry pat: Wet shrimp won’t sear well and can taste bland. Drying them makes a big difference.
- Overdressing: Start with less dressing, then add more. You can always add, but you can’t take it away.
- Chunky garlic in the dressing: Grate or mince very finely so the flavor blends smoothly without harsh bites.
- Salting too late: Season the salad base lightly before adding shrimp for even flavor throughout.
Variations You Can Try
- Grain boost: Add 1 cup cooked quinoa or farro to make it extra hearty.
- Citrus twist: Swap lemon for a mix of lemon and orange juice, and add orange segments for sweetness.
- Cheesy finish: Crumble feta or goat cheese for a creamy, tangy note.
- Herb-forward: Use basil, dill, or cilantro for a different flavor profile.
A mix is great too.
- Spicy kick: Add a pinch of cayenne to the dressing or toss shrimp with smoked paprika and chili flakes.
- Roasted shrimp: Roast at 425°F (220°C) for 6–8 minutes with olive oil, salt, and pepper if you don’t want to use a skillet.
- Greens swap: Try arugula for peppery bite or a spring mix for softness.
- Crunch upgrade: Use pistachios, cashews, or toasted sesame seeds for a different texture.
FAQ
Can I use pre-cooked shrimp?
Yes. Rinse briefly, pat completely dry, and warm them in a skillet with a little olive oil, salt, and pepper for 30–60 seconds. This refreshes the texture and helps the seasoning stick.
What if I don’t have Dijon mustard?
You can use whole-grain mustard or a small squeeze of mayo to help emulsify the dressing.
If skipping entirely, shake longer and add a touch more honey for balance.
How do I prevent the spinach from wilting?
Dress the salad right before serving and start with less dressing than you think you need. Keep shrimp slightly cooled (not piping hot) before tossing with the greens.
Can I make the dressing ahead?
Absolutely. The lemon dressing keeps 4–5 days in the fridge.
Shake well before using, as it may separate.
Is there a good substitute for shrimp?
Yes. Try grilled chicken, seared scallops, or chickpeas for a vegetarian option. Keep the same dressing and salad base.
What size shrimp works best?
Large shrimp (16/20 or 21/25 count per pound) hold up well and stay juicy.
Smaller shrimp cook very fast and can overcook if you’re not careful.
Can I meal prep this salad?
Yes, with a few tweaks. Store cooked shrimp, washed spinach, chopped veggies, and dressing separately. Combine and add avocado just before eating.
Final Thoughts
This Shrimp & Spinach Salad with Lemon Dressing is clean, fresh, and ready in a flash.
It’s a go-to when you want something that feels special without the fuss. Keep the dressing on hand, swap in what you have, and make it yours. Simple, bright flavors like this never get old.
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