Spinach Salad with Grilled Shrimp

6 Reviews
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6 servings (serving size: 1 1/3 cups salad and 1 shrimp skewer)
By Caprial and John Pence
February 2005
RECIPE BY Cooking Light

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

Ingredients

  • Dressing:
  • 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
  • Shrimp:
  • 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
  • Salad:
  • 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

Nutritional Information

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

How to Make It

Step 1

Prepare grill.

Step 2

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

Step 3

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.

Step 4

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

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Ratings & Reviews

Tasty, simple and filling

kimsiler52
June 11, 2015
So tasty, so simple. Doubled the dressing and made half the shrimp for a dinner sized salad for my husband and I. Doubling dressing wasn't necessary, halving the shrimp made for perfect portions (along with halved salad ingredients plus a handful more of spinach). I really dislike cumin but it gave the shrimp a nice smokey texture. Agree that you could add something like pecans to make it more crunchy or filling but not sure you need it. Delicious, will be making it again and again.

medic75's Review

kicooke
November 18, 2013
Excellent! Didn't have any fresh ginger so I used ground ginger and my teenager doesn't like mushrooms, so I left those out also. A really great, light meal.

HazelEyedNurse's Review

medic75
October 21, 2013
Yum! Great flavors. Husband loved this. Skipped the mushrooms though.

Bcafferty's Review

Bcafferty
June 30, 2013
Yummy!

kimsiler52's Review

Jen
April 09, 2013
Made this for the first time tonight. Loved it! Agree with previous review, many layers of flavor. Will definitely make this again. Great summer meal and looking forward to sharing with dinner guests.

kicooke's Review

HazelEyedNurse
August 08, 2012
Great recipe. Many layers of flavor with the shrimp and the dressing. The wife and I loved it.