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Shrimp & Spinach Salad With Lemon Dressing – Fresh, Bright, and Ready in Minutes

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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 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)

Method
 

  1. Pat the shrimp dry. Use paper towels to remove excess moisture. This helps them sear instead of steam.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Finish with crunch. Sprinkle with toasted almonds or pumpkin seeds. Add a final pinch of salt and a few grinds of pepper.
  8. Serve right away. This salad is best enjoyed fresh, while the shrimp are still slightly warm and the spinach is crisp.