Best 10 Tropical Shrimp Spinach Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Looking for a light, refreshing salad with a tropical twist? Try our Tropical Shrimp Spinach Salad! This delightful salad combines the sweetness of shrimp, the zesty flavors of tropical fruits, the earthiness of spinach, and the tangy crunch of citrus. It's perfect for a summer lunch or dinner, and it's sure to be a hit at your next party or potluck.

Here are our top 10 tried and tested recipes!

SHRIMP SPINACH SALAD



Shrimp Spinach Salad image

Shrimp and garlic are sauteed in butter then set atop a bed of spinach. Almonds, tomatoes and a squeeze of lemon finish off this beauty. Perfecto! Jamie Larson - Dodge Center, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 10

2 tablespoons butter
1 pound uncooked medium shrimp, peeled and deveined
3 garlic cloves, minced
2 tablespoons minced fresh parsley
4 cups fresh baby spinach
3/4 cup cherry tomatoes, halved
1/4 cup sliced almonds, toasted
1 medium lemon
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large nonstick skillet over medium heat, melt butter. Add the shrimp. Cook and stir for 3-4 minutes or until shrimp turn pink. Add garlic and parsley; cook 1 minute longer. Remove from the heat., Place spinach in a salad bowl. Top with tomatoes, almonds and shrimp mixture. Squeeze juice from the lemon; drizzle over salad. Sprinkle with salt and pepper.

Nutrition Facts : Calories 201 calories, Fat 10g fat (4g saturated fat), Cholesterol 153mg cholesterol, Sodium 350mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein. Diabetic Exchanges

TROPICAL SHRIMP SPINACH SALAD



Tropical Shrimp Spinach Salad image

This salad is so light and refreshing. Perfect for a warm summer's day, and hearty enough for a dinner meal as well. You will feel yourself transported to a tropical setting as you indulge in this yummy salad!

Provided by MISSYLYNMITZ

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 13

3 fluid ounces pineapple juice
3 tablespoons orange juice
¼ cup extra-virgin olive oil
salt and pepper to taste
1 pound large peeled and deveined cooked shrimp
1 tablespoon extra-virgin olive oil
salt and pepper to taste
1 (10 ounce) bag baby spinach leaves
1 mango - peeled, seeded and diced
½ cup chopped macadamia nuts
½ cup dried banana chips
4 ounces crumbled goat cheese
¾ cup sweetened flaked coconut, toasted

Steps:

  • Prepare the salad dressing by whisking together the pineapple juice, orange juice, and 1/4 cup olive oil. Season to taste with salt and pepper; set aside. Brush the shrimp with 1 tablespoon of olive oil, and season to taste with salt and pepper; set aside. Place the spinach leaves, mango, macadamia nuts, and banana chips into a large mixing bowl.
  • Heat a large skillet over medium-high heat. Heat the shrimp in the skillet on both sides until just warm in the center, about 1 minute per side.
  • To assemble the salads, drizzle the spinach mixture with the salad dressing, and toss until evenly combined. Divide onto four plates. Divide the warm shrimp among the plates, and top with goat cheese. This way the goat cheese will melt down a little from the warmth of the grilled shrimp. Sprinkle with toasted coconut flakes to serve.

Nutrition Facts : Calories 698.2 calories, Carbohydrate 32.9 g, Cholesterol 243.7 mg, Fat 49.5 g, Fiber 6.4 g, Protein 34.4 g, SaturatedFat 19.1 g, Sodium 499 mg, Sugar 21.5 g

TROPICAL FRUIT AND SPINACH SALAD



Tropical Fruit and Spinach Salad image

Topped with candied macadamia nuts, this simple, refreshing salad adds a special touch to any meal.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 20m

Yield 4

Number Of Ingredients 7

1/4 cup macadamia nuts, coarsely chopped
4 teaspoons sugar
4 cups baby spinach leaves
1 cup sliced fresh strawberries
1 large ripe mango, seed removed, peeled and cut into 12 slices
2 kiwifruit, peeled, sliced
1/2 cup raspberry vinaigrette dressing

Steps:

  • In 1-quart saucepan, cook nuts and sugar over low heat, stirring frequently, until sugar is melted and nuts are coated (some sugar may clump and not dissolve). Cool; break apart.
  • Divide spinach among 4 plates. Arrange strawberries, mango and kiwifruit on spinach. Sprinkle with candied nuts. Drizzle with dressing.

Nutrition Facts : Calories 250, Carbohydrate 28 g, Cholesterol 0 mg, Fat 3, Fiber 4 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 21 g, TransFat 0 g

SHRIMP & SPINACH SALAD WITH VINAIGRETTE



Shrimp & Spinach Salad with Vinaigrette image

Make and share this Shrimp & Spinach Salad with Vinaigrette recipe from Food.com.

Provided by Aroostook

Categories     Greens

Time 10m

Yield 2 serving(s)

Number Of Ingredients 11

6 ounces baby spinach leaves
2 cups romaine lettuce leaves, torn into bite-sized pieces
6 ounces black olives, drained
1 cup chopped celery
1 sweet red pepper, cubed in ½ inch pieces
8 ounces cooked and frozen baby shrimp (rinsed and drained)
1/3 cup fresh lemon juice
salt and pepper
1 tablespoon Dijon mustard
1/2 cup olive oil
2 tablespoons snipped fresh chives

Steps:

  • Place lemon juice in a small bowl and whisk in salt, pepper and mustard.
  • Slowing whisk in oil, adding a little at a time until thickened Add rest of the ingredients.
  • Let stand an hour.
  • Mix salad ingredients together in a bowl.
  • Dress w/ vinaigrette.

Nutrition Facts : Calories 753.5, Fat 65.3, SaturatedFat 9.1, Cholesterol 221, Sodium 1193.8, Carbohydrate 19.3, Fiber 8.1, Sugar 5.6, Protein 28.9

SHRIMP 'N' SCALLOPS TROPICAL SALAD



Shrimp 'n' Scallops Tropical Salad image

A fruity dressing zip drapes this zippy salad from Jackie Pressinger of Stuart, Florida. Served on a bed of greens, the scrumptious combination of grilled seafood, veggies and macadamia nuts is the perfect way to celebrate a special summer occasion.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 2 servings.

Number Of Ingredients 18

2 tablespoons diced peeled mango
1 tablespoon diced fresh pineapple
1-1/2 teaspoons mango chutney
1-1/2 teaspoons olive oil
1 teaspoon rice vinegar
3/4 teaspoon lime juice
Dash salt
Dash crushed red pepper flakes
3 cups torn Bibb or Boston lettuce
1 cup chopped peeled cucumber
1/2 medium ripe avocado, peeled and sliced
2 tablespoons coarsely chopped macadamia nuts, toasted
1 tablespoon finely chopped red onion
1 tablespoon minced fresh cilantro
2 tablespoons canola oil
1-1/2 teaspoons Caribbean jerk seasoning
6 uncooked large shrimp, peeled and deveined
6 sea scallops, halved

Steps:

  • Place the first 8 ingredients in a blender. Cover and process until blended; set aside. Divide the lettuce, cucumber, avocado, nuts, onion and cilantro between 2 serving plates. , In a small bowl, combine oil and jerk seasoning. Thread shrimp and scallops onto 2 metal or soaked wooden skewers; brush with oil mixture. , Grill skewers, covered, over medium heat until shrimp turn pink and scallops are firm and opaque, 2-3 minutes on each side. Place on salads; drizzle with dressing.

Nutrition Facts : Calories 413 calories, Fat 32g fat (4g saturated fat), Cholesterol 96mg cholesterol, Sodium 523mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 5g fiber), Protein 19g protein.

TROPICAL SHRIMP SALAD



Tropical Shrimp Salad image

Provided by Barbara Kafka

Categories     dinner, weekday, main course

Time 30m

Yield 6 main-course servings

Number Of Ingredients 13

4 large oranges
4 teaspoons olive oil
2 tablespoons curry powder (Caribbean, if available)
1/4 cup brown sugar
2/3 cup dark rum
1/2 cup fresh lime juice
2 tablespoons kosher salt
4 teaspoons minced jalapeno
1 pound peeled, cooked shrimp
2 papayas (about 1 pound each), peeled, seeded and cut into 3/4-inch cubes
3 cups drained, rinsed, cooked or canned black beans (optional)
2 heads lettuce, like bibb or red leaf, washed
1 cup cilantro leaves

Steps:

  • Working with a bowl to collect the juices, peel oranges with paring knife, removing white pith. Cut out each section, leaving membrane behind. Place sections in medium bowl. Squeeze remains to extract juice, and set juice aside.
  • Heat oil in small saucepan over low heat. Stir in curry powder. Cook until fragrant, about 2 minutes. Stir in sugar, and cook until dissolved. Add rum. Using long kitchen match, carefully ignite rum. Remove from heat. Shake pan until flames subside. Stir in 2/3 cup reserved orange juice, along with lime juice, salt and jalapeno. Cool to room temperature.
  • Add shrimp and papaya to orange sections. Pour marinade over, and toss to combine, adding black beans, if using.
  • Divide lettuce among 6 plates. Top with shrimp. Drizzle with remaining dressing. Top with cilantro.

Nutrition Facts : @context http, Calories 316, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 5 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 1080 milligrams, Sugar 26 grams, TransFat 0 grams

TROPICAL SHRIMP SPINACH SALAD



Tropical Shrimp Spinach Salad image

This salad is so light and refreshing. Perfect for a warm summer's day, and hearty enough for a dinner meal as well. You will feel yourself transported to a tropical setting as you indulge in this yummy salad!

Provided by MISSYLYNMITZ

Categories     Shrimp Salad

Time 25m

Yield 4

Number Of Ingredients 13

3 fluid ounces pineapple juice
3 tablespoons orange juice
¼ cup extra-virgin olive oil
salt and pepper to taste
1 pound large peeled and deveined cooked shrimp
1 tablespoon extra-virgin olive oil
salt and pepper to taste
1 (10 ounce) bag baby spinach leaves
1 mango - peeled, seeded and diced
½ cup chopped macadamia nuts
½ cup dried banana chips
4 ounces crumbled goat cheese
¾ cup sweetened flaked coconut, toasted

Steps:

  • Prepare the salad dressing by whisking together the pineapple juice, orange juice, and 1/4 cup olive oil. Season to taste with salt and pepper; set aside. Brush the shrimp with 1 tablespoon of olive oil, and season to taste with salt and pepper; set aside. Place the spinach leaves, mango, macadamia nuts, and banana chips into a large mixing bowl.
  • Heat a large skillet over medium-high heat. Heat the shrimp in the skillet on both sides until just warm in the center, about 1 minute per side.
  • To assemble the salads, drizzle the spinach mixture with the salad dressing, and toss until evenly combined. Divide onto four plates. Divide the warm shrimp among the plates, and top with goat cheese. This way the goat cheese will melt down a little from the warmth of the grilled shrimp. Sprinkle with toasted coconut flakes to serve.

Nutrition Facts : Calories 698.2 calories, Carbohydrate 32.9 g, Cholesterol 243.7 mg, Fat 49.5 g, Fiber 6.4 g, Protein 34.4 g, SaturatedFat 19.1 g, Sodium 499 mg, Sugar 21.5 g

TROPICAL SHRIMP SALAD



Tropical Shrimp Salad image

I thought this sounded like an interesting salad for a hot summer day. I haven't made this salad yet but will be making it soon. Recipe source: local newspaper

Provided by ellie_

Categories     Tropical Fruits

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 14

1/2 cup fish sauce
1/2 cup rice vinegar
4 tablespoons sugar
1/2 cup water
3 garlic cloves, crushed and minced
1 red chili pepper, chopped
4 tablespoons lime juice
2 lbs papayas, peeled, seeded and chopped
1 mango, peeled and chopped
1 lb shrimp, cooked and cut in half
6 sprigs Thai basil, chopped
1 cup cilantro, chopped
1/4 cup peanuts, roasted
1/2 cup mint leaf, garnish

Steps:

  • Combine vinaigrette ingredients (fish sauce - lime juice) in a jar, shake to combine. Set aside in refrigerator.
  • In a large salad bowl combine salad ingredients (payaya - peanuts). Toss.
  • Add vinaigrette and toss.
  • Garnish with mint.

Nutrition Facts : Calories 368, Fat 7, SaturatedFat 1.1, Cholesterol 172.8, Sodium 2375.3, Carbohydrate 50.9, Fiber 6.4, Sugar 36, Protein 29.1

TROPICAL SHRIMP SALAD WITH LIME DRESSING



Tropical Shrimp Salad with Lime Dressing image

Chopped oranges and a creamy cilantro-lime dressing give this chilled shrimp salad its tropical appeal.

Provided by My Food and Family

Categories     Home

Time 2h15m

Yield Makes 4 servings, about 1-1/2 cups salad and 5 crackers each.

Number Of Ingredients 8

1/3 cup KRAFT Light Mayo Reduced Fat Mayonnaise
2 Tbsp. finely chopped cilantro
1 tsp. each: grated lime zest and lime juice
1/4 tsp. garlic powder
1 lb. medium shrimp, cleaned, cooked and cut in half lengthwise
1 medium seedless orange, peeled, sectioned and chopped
1 bag (5 oz.) baby spinach leaves (about 5 cups)
20 unsalted tops saltine crackers

Steps:

  • Mix mayo, cilantro, lime zest and juice, garlic powder and red pepper in large bowl until well blended.
  • Add shrimp and oranges; toss to coat. Cover and refrigerate at least 2 hours or until chilled.
  • Place spinach leaves on large platter or 4 individual salad plates; top evenly with shrimp mixture. Serve with crackers.

Nutrition Facts : Calories 260, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 225 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 27 g

SPINACH SALAD WITH SPICED SHRIMP AND MANGO



Spinach Salad with Spiced Shrimp and Mango image

Mango multitasks in this quick weeknight meal. Cool slices contrast with just-seared shrimp, and the remaining fruit that clings to the pit makes a sweet-tart nearly nonfat dressing when pureed with lime juice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 11

1/2 medium red onion, very thinly sliced (about 1 cup)
1/2 cup plus 1 tablespoon fresh lime juice (from about 8 limes)
8 ounces baby spinach
1 large mango (about 1 pound)
10 ounces large shrimp, peeled and deveined, tails intact
1 teaspoon coarse salt
Freshly ground pepper, to taste
1/8 teaspoon cayenne pepper, or to taste
1 tablespoon olive oil
1 tablespoon minced garlic
3 tablespoons coarsely chopped fresh cilantro leaves

Steps:

  • Combine onion and 1/4 cup plus 1 tablespoon lime juice. Cover, and let stand for at least 3 hours, stirring occasionally.
  • Place spinach in a large bowl. Peel mango. Cut along both sides of the pit to create two portions of mango. Slice each portion lengthwise into 1/8-inch-thick slices. Add to spinach.
  • Cut remaining mango from pit, and puree in a food processor or a blender with remaining 1/4 cup lime juice (you should have 1/2 cup puree).
  • Strain onion and add to spinach, reserving juice. Toss shrimp with reserved lime juice, salt, pepper, and cayenne.
  • Heat oil in a nonstick skillet over medium heat. Add garlic, and cook until soft, about 1 1/2 minutes. Add shrimp mixture, and cook until opaque, about 2 minutes. Add mango puree, toss, and heat through. Add cilantro. Remove from heat, and toss with spinach, onion, and sliced mango. Serve immediately.

Nutrition Facts : Calories 195 g, Cholesterol 108 g, Fat 5 g, Fiber 5 g, SaturatedFat 1 g, Sodium 478 g

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help you stay organized and ensure that your salad comes together quickly and easily.
  • Use fresh, high-quality ingredients: The fresher and higher quality your ingredients are, the better your salad will taste. Look for ripe, colorful vegetables, plump shrimp, and a flavorful dressing.
  • Don't overcook the shrimp: Shrimp cooks very quickly, so it's important to be careful not to overcook it. Overcooked shrimp will be tough and rubbery.
  • Use a light hand with the dressing: You don't want to drown your salad in dressing. A good rule of thumb is to use about 2 tablespoons of dressing for every 4 cups of salad.
  • Serve the salad immediately: This salad is best served immediately after it's made. The shrimp will be warm and the vegetables will be crisp and flavorful.

Conclusion:

This tropical shrimp spinach salad is a delicious and healthy dish that's perfect for a light lunch or dinner. It's packed with fresh vegetables, flavorful shrimp, and a light and tangy dressing. The best part is that it's easy to make and can be on the table in under 30 minutes. So next time you're looking for a quick and easy meal that's also healthy and delicious, give this tropical shrimp spinach salad a try. You won't be disappointed!

Related Topics