Grilled Shrimp and Spinach Salad

Name: Grilled Shrimp and Spinach Salad
Total time: 1 h 10 min
Yield: Makes 8 servings
Ingredients: 8 (12-inch) wooden skewers; 2 pounds peeled, large raw shrimp (3 1/40 count); Basil Vinaigrette, divided; 2 (6-oz.) packages fresh baby spinach; 2 mangoes, peeled and sliced; 1 small red onion, halved and sliced; 1 (4-oz.) package goat cheese, crumbled; 1 cup fresh raspberries

2 Ratings
2 Reviews

We've pumped up Grilled Shrimp and Spinach Salad with a colorful mix of sliced mangoes, fresh rapsberries, goat cheese, and of course, grilled shrimp.

Recipe by Southern Living February 2012

Gallery

Credit: Iain Bagwell; Styling: Annette Joseph

Recipe Summary

hands-on:

35 mins

total:

1 hr 10 mins

Yield:

Makes 8 servings

Ingredients

8 (12-inch) wooden skewers
2 pounds peeled, large raw shrimp (3 1/40 count)
Basil Vinaigrette, divided
2 (6-oz.) packages fresh baby spinach
2 mangoes, peeled and sliced
1 small red onion, halved and sliced
1 (4-oz.) package goat cheese, crumbled
1 cup fresh raspberries

Directions

Step 1
Soak wooden skewers in water to cover 30 minutes.

Advertisement
Step 2
Meanwhile, preheat grill to 350° to 400° (medium-high) heat. Devein shrimp, if desired. Combine shrimp and 3/4 cup Basil Vinaigrette in a large zip-top plastic freezer bag; seal and chill 15 minutes, turning occasionally.
Step 3
Remove shrimp from marinade, discarding marinade. Thread shrimp onto skewers.
Step 4
Grill shrimp, covered with grill lid, 2 minutes on each side or just until shrimp turn pink. Remove shrimp from skewers.
Step 5
Toss spinach, mangoes, and onion with 1/4 cup Basil Vinaigrette in a large bowl; arrange on a serving platter. Top with grilled shrimp. Sprinkle with crumbled goat cheese and raspberries. Serve with remaining Basil Vinaigrette.
Step 6
TRY THIS TWIST:
Step 7
Tropical Spinach Salad with Grilled Chicken: Omit skewers. Substitute 2 lb. skinned and boned chicken breasts for shrimp. Prepare recipe as directed, increasing grill time to 4 to 6 minutes on each side or until done. Let chicken stand 10 minutes; slice and serve as directed.
Step 8
Hands-on time: 38 min.; Total time: 1 hr., 8 min., including vinaigrette.

Sort by: Newest

Newest Oldest

CinA60

12/19/2013

Followed the recipe exactly but used Blue cheese. It was the best and will make again later this week

polominican

09/12/2012

The mix of fruit was amazing. My BF couldn't get enough. My store didn't carry raspberry vinegar, so i skipped the vinegar step and used raspberry vinaigrette. Also, I don't prefer goat cheese, so i used feta cheese instead; absolutely delicious and will make this salad again!

Back to Grilled Shrimp and Spinach Salad

All Reviews for Grilled Shrimp and Spinach Salad

- of Reviews

50 Ways to Use Trader Joe’s Speculoos Cookie Butter

15 Unexpected Ways to Use Hot Chocolate Mix

65 Super Easy Finger Foods to Make for Any Party