Spinach Salad with Grilled Shrimp

You can add a piece of crusty bread to make this simple salad a complete meal.


6 servings (serving size: 1 1/3 cups salad and 1 shrimp skewer)

Recipe from

Cooking Light

Nutritional Information

Calories 181
Caloriesfromfat 29 %
Fat 5.9 g
Satfat 0.9 g
Monofat 3 g
Polyfat 1.2 g
Protein 24.8 g
Carbohydrate 6.9 g
Fiber 1.3 g
Cholesterol 172 mg
Iron 3.9 mg
Sodium 478 mg
Calcium 96 mg


2 tablespoons rice vinegar
2 tablespoons fresh orange juice
1 1/2 tablespoons extravirgin olive oil
1 tablespoon honey
1 tablespoon low-sodium soy sauce
1/2 teaspoon grated peeled fresh ginger
1/2 teaspoon salt
1/8 teaspoon crushed red pepper
2 teaspoons extravirgin olive oil
1 teaspoon grated peeled fresh ginger
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
2 pounds large shrimp, peeled and deveined
Cooking spray
8 cups baby spinach (about 8 ounces)
2 cups thinly sliced shiitake mushroom caps (about 4 ounces)
3/4 cup thinly vertically sliced red onion


Prepare grill.

To prepare dressing, combine first 8 ingredients in a large bowl; stir well with a whisk. Set aside.

To prepare shrimp, combine 2 teaspoons olive oil and next 6 ingredients (through shrimp) in a large bowl; toss well. Thread about 5 shrimp onto each of 6 (8-inch) skewers. Place skewers on a grill rack coated with cooking spray; grill 3 minutes or until done.

To prepare salad, add spinach, mushrooms, and onion to vinegar mixture; toss gently to coat. Serve with shrimp skewers.

Caprial and John Pence,

Cooking Light

February 2005
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