This Shrimp Spinach Salad is a vibrant, protein-packed meal that comes together in 20 minutes. Juicy garlic shrimp and fresh spinach are tossed with a tangy vinaigrette for a light yet satisfying dish. The warm shrimp gently wilt the spinach, creating a wonderful texture contrast in this easy Shrimp Spinach Salad.

Why You’ll Love This Shrimp Spinach Salad

• Complete meal: Lean protein, greens, and healthy fats in one bowl.
• Irresistible flavor: Garlicky shrimp, tangy vinaigrette, and creamy avocado.
• Quick & versatile: Ready in 20 minutes and easy to customize.
• Light yet satisfying: Filling without weighing you down.

Ingredients & Tools

For the Shrimp:

• 450 g large raw shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper

For the Salad:

• 200 g fresh baby spinach
• 1 large avocado, sliced
• 75 g crumbled feta cheese
• 60 g red onion, thinly sliced
• 50 g toasted walnuts or pecans

For the Vinaigrette:

• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp honey or maple syrup
• 1 tsp Dijon mustard
• 1 small clove garlic, grated
• Salt and pepper to taste

Tools: A large skillet, a large mixing bowl, a small jar or whisk for the dressing.

Notes: The quality of your ingredients really shines here. Using fresh, large shrimp and good-quality olive oil makes a world of difference. Don’t skip toasting the nuts—that extra step adds a wonderful depth and crunch that elevates the entire salad.

Nutrition (per serving)

Serves: 3 | Prep Time: 10 minutes | Cook Time: 8 minutes | Total Time: 18 minutes

Before You Start: Tips & Ingredient Notes

• Pat your shrimp completely dry. This is the single most important step for getting a beautiful sear on your shrimp instead of steaming them. Use paper towels and really press to remove all surface moisture.
• Don’t skip the smoked paprika. It adds a subtle, smoky sweetness that complements the shrimp perfectly. If you don’t have it, a pinch of regular paprika and a tiny drop of liquid smoke can work in a pinch.
• Use baby spinach for the best texture. The leaves are more tender and delicate than mature spinach, which makes for a much more pleasant eating experience. They wilt just enough from the warm shrimp without turning to mush.
• Toast your nuts. It takes just a few minutes in a dry pan, but toasting your walnuts or pecans unlocks their oils and makes them incredibly fragrant and crunchy. It’s a small step with a huge payoff.

How to Make Shrimp Spinach Salad

Storage & Freshness Guide

• Fridge: Store components separately for up to 1 day; assemble just before serving.
• Freezer: Not recommended for assembled salad; cooked shrimp freeze well for up to 3 months.
• Reviving: Gently reheat shrimp in skillet or serve cold; refresh salad with extra dressing.

Serving Suggestions

Complementary Dishes

• Garlic Bread or Crusty Baguette — Perfect for sopping up every last drop of the delicious vinaigrette at the bottom of the bowl. It adds a comforting, carb-y element that rounds out the meal.
• A Simple Couscous or Quinoa Pilaf — Serving the salad on a bed of a fluffy grain makes it even more filling and turns it into a true feast. The grains absorb the dressing beautifully.

Drinks

• A Crisp Sauvignon Blanc — The bright acidity and citrus notes in the wine mirror the lemon in the vinaigrette and cut through the richness of the shrimp and avocado flawlessly.
• Sparkling Water with Lemon — A non-alcoholic option that keeps things light and refreshing. The bubbles cleanse the palate between bites, making each mouthful taste as vibrant as the first.

Something Sweet

• Lemon Sorbet — A scoop of tangy, clean lemon sorbet is the perfect palate-cleansing finish. It continues the citrus theme from the salad without being too heavy.
• Fresh Berry Parfait — Layers of mixed berries, Greek yogurt, and a sprinkle of granola provide a sweet, creamy, and slightly tart end to the meal that feels wholesome and satisfying.

Top Mistakes to Avoid

• Overcooking the shrimp. Shrimp go from perfectly juicy to rubbery and tough in a matter of seconds. Cook them just until they turn pink and opaque, then get them out of the pan immediately. I’ve messed this up before too, and it’s a real shame.
• Adding the dressing too early. If you dress the spinach and then let it sit for a long time before serving, it will become soggy and wilted. The goal is a slight, gentle wilting from the warm shrimp, not a complete breakdown.
• Using wet shrimp. If you don’t pat your shrimp dry, they will steam in the pan instead of searing. You’ll miss out on that lovely caramelized flavor and texture on the outside.
• Skipping the taste test on the dressing. Dressings need to be balanced. Always taste your vinaigrette and adjust the acid (lemon), sweet (honey), and salt until it sings. It should be a little bold on its own, as it will mellow once tossed with the other ingredients.

Expert Tips

• Tip: Let your shrimp come to room temperature for 10-15 minutes before cooking. This helps them cook more evenly, preventing a cold center and an overcooked exterior.
• Tip: If you have time, marinate the shrimp in the oil and spices for up to 30 minutes in the fridge. This infuses them with even more flavor, making every bite incredibly savory.
• Tip: Massage your spinach. Seriously! If your spinach is a bit sturdy, put it in a bowl, drizzle with a tiny bit of the dressing, and gently massage the leaves for 30 seconds. This softens them and makes them more receptive to the other flavors.
• Tip: For a more substantial salad, add a soft-boiled egg or some chickpeas. The runny yolk from the egg creates a luxurious, extra layer of sauce, while chickpeas add fiber and make the salad even more filling.

FAQs

Can I make this salad ahead of time?
You can prep the components ahead, but I highly recommend assembling it just before serving. Cook the shrimp and make the dressing up to a day in advance, storing them separately in the fridge. Keep the spinach, nuts, cheese, and avocado separate. When you’re ready to eat, gently reheat the shrimp (or serve them cold), assemble the salad, and dress it. This keeps the spinach from getting soggy and the avocado from browning.

What’s the best way to reheat leftover shrimp?
Honestly, reheated shrimp can easily become overcooked. The best method is gently, either in a skillet over very low heat for just a minute or two, or for about 20-30 seconds in the microwave. You just want to take the chill off. Alternatively, leftover shrimp are delicious cold straight from the fridge in the salad the next day!

Can I use frozen shrimp?
Absolutely! Frozen shrimp are often more economical and just as good. The key is to thaw them properly. Place them in a colander in the fridge overnight, or for a quicker method, seal them in a plastic bag and submerge in cold water for 30-60 minutes. Just be sure to pat them extremely dry before seasoning and cooking.

I don’t have feta. What’s a good substitute?
No problem! Goat cheese would be fantastic, offering a similar tangy creaminess. For a milder flavor, fresh mozzarella pearls or even shaved Parmesan would work well. If you’re dairy-free, a sprinkle of nutritional yeast can provide a cheesy, savory note.

Is there a way to make this salad more substantial for a main course?
Definitely. Adding a hearty grain like farro, quinoa, or couscous directly into the salad will bulk it up beautifully. You could also add roasted sweet potatoes or chickpeas for extra fiber and staying power. A little goes a long way—start with about a cup of cooked grain tossed in with the spinach.