Best 3 Warm Shrimp And Spinach Salad Recipes

Are you looking for a delightful and flavorful dish that combines the freshness of spinach with the succulent taste of shrimp? Look no further! A warm shrimp and spinach salad offers a perfect balance of flavors and textures, making it an ideal choice for a light lunch, a refreshing side dish, or even a main course. Whether you prefer a simple preparation with just a few ingredients or a more elaborate version with a variety of herbs and dressings, there is a warm shrimp and spinach salad recipe out there that will tantalize your taste buds and leave you craving for more.

Here are our top 3 tried and tested recipes!

WARM SZECHUAN SHRIMP AND SPINACH SALAD

Warm Szechuan Shrimp and Spinach Salad image

A warm ginger-flavored dressing prepared with just a few ingredients tops this fresh and fun salad that's special enough for guests. The slight hint of heat beautifully complements shrimp and veggies. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 5 servings.

Number Of Ingredients 14

Ingredients

1 pound uncooked medium shrimp, peeled and deveined
1 tablespoon sesame oil
1 package (6 ounces) fresh baby spinach
1 can (15 ounces) whole baby corn, drained
1 cup bean sprouts
1/4 cup salted roasted almonds, chopped
1/4 cup sliced water chestnuts
1/4 cup chopped sweet red pepper
1/4 cup minced fresh cilantro
1 green onion, finely chopped
1/4 cup rice vinegar
1-1/2 teaspoons minced fresh gingerroot
1-1/2 teaspoons chili garlic sauce
1-1/2 teaspoons soy sauce

Steps:

In a large skillet, saute shrimp in oil until no longer pink. In a large bowl, combine the spinach, corn, sprouts, almonds, water chestnuts, red pepper, cilantro, onion and shrimp., In the same skillet, combine the vinegar, ginger, garlic sauce and soy sauce. Cook and stir over medium heat until heated through; pour over salad and toss to coat. Serve immediately.

Nutrition Facts : Calories 187 calories, Fat 8g fat (1g saturated fat), Cholesterol 110mg cholesterol, Sodium 468mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges

WARM SHRIMP AND SPINACH SALAD

WARM SHRIMP AND SPINACH SALAD image

Categories Leafy Green Shellfish Sauté Low Fat

Yield Serves 4

Number Of Ingredients 17

Ingredients

2 lbs. medium to large shrimp, cleaned and deveined
3 Tbsp. olive oil or clarified butter
1/4 lb sliced baby bella mushrooms
1 tsp. minced garlic
1/3 c. pignoli nuts, roasted
2 Tbsp. soy sauce
1 1/2 Tbsp. dark brown sugar
Salt and Pepper to taste
1 package baby leaf Spinach
1 cup seedless red grapes, halved
1/2 c. Parmesano Reggiano, shredded
Balsamic Dijon Dressing--
Shake together in dressing carafe:
2/3 c. Extra Virgin Olive Oil
1/3 c. White Balsamic Vinegar
2 Tbsp. Dijon Mustard
1 1/2 tsp. white sugar

Steps:

Heat oil on medium high heat; add mushrooms, and sautee' for 2 minutes. Add shrimp, and sautee' until opaque; add pignolis, and garlic. Sautee 30 seconds, then add soy sauce, brown sugar, salt and pepper. Stir just long enough to incorporate. Spoon 2/3 c. of mixture over fresh baby spinach leaves. Top with red seedless grapes and parmesan. Over all, drizzle 2 tbsp. Balsamic Dijon dressing. Serve immediately, and enjoy!

SPINACH SALAD WITH SHRIMP AND WARM BACON DRESSING RECIPE - (4.3/5)

Spinach Salad with Shrimp and Warm Bacon Dressing Recipe - (4.3/5) image

Provided by CarolineNGa

Number Of Ingredients 15

Ingredients

SALAD:
8 cups fresh, washed baby spinach, dried really well
3 boiled eggs, sliced
4 pieces of cooked bacon, crumbled
1/2 red onion, sliced very thin
SHRIMP:
1 pound of fresh, peeled and deveined shrimp
1 tablespoon Old Bay seasoning
DRESSING:
3 tablespoons of bacon drippings
3 tablespoons red wine vinegar, you can substitute cider vinegar if needed
2 teaspoons sugar
1 tablespoon honey
1/3 teaspoon Dijon mustard
Salt and pepper to taste

Steps:

GRILL THE SHRIMP: Place grill pan on grill and set burners to high. Sprinkle shrimp with Old Bay seasoning and toss to coat. Place shrimp on grill pan. Grill shrimp 2-3 minutes per side. They will be firm and white when fully cooked-check often, being careful not to overcook. MAKE THE DRESSING: In a small bowl, mix vinegar, sugar, honey and mustard. Heat bacon drippings in sauce pan on low. When drippings are warm, slowly pour in the vinegar mixture. Whisk all ingredients together until mixed well. Keep whisking on low temp til the dressing is emulsified. PREPARE THE SALAD: Place spinach on large platter. Arrange the grilled shrimp,crumbled bacon, and onion on top of greens. Gently drizzle with warm dressing. Add egg slices. Toss gently to serve.

Tips:

Choose fresh, high-quality ingredients. This will make a big difference in the flavor of your salad.
Don't overcook the shrimp. Shrimp cooks quickly, so it's important to cook it just until it's opaque and pink. Overcooked shrimp will be tough and rubbery.
Use a light hand with the dressing. A little bit of dressing goes a long way, so don't drown your salad in it.
Serve the salad immediately. Warm shrimp and spinach salad is best enjoyed fresh out of the pan.

Conclusion:

Warm shrimp and spinach salad is a delicious and healthy dish that's perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give this salad a try!