Best 3 Warm Shrimp And Spinach Salad Recipes

Indulge in a culinary journey with our Warm Shrimp and Spinach Salad, a vibrant and flavorful dish that tantalizes your taste buds. This delightful salad combines succulent shrimp, tender baby spinach, juicy tomatoes, crunchy walnuts, and a tangy lemon-tahini dressing, creating a symphony of flavors and textures. Dive into the goodness of our flavorful Black Bean Burgers, a plant-based delight that packs a punch. These burgers are brimming with black beans, sweet corn, zesty spices, and a hint of heat, served on soft buns with your favorite toppings. Embark on a culinary adventure with our diverse salad and burger recipes, sure to satisfy every palate and dietary preference.

Let's cook with our 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.

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Tips for Making Warm Shrimp and Spinach Salad

- **Use fresh ingredients.** The best shrimp and spinach salad starts with fresh, high-quality ingredients. Look for shrimp that are firm and have a slightly briny smell. The spinach should be deep green and not wilted. - **Cook the shrimp properly.** Shrimp cooks quickly, so it's important to not overcook it. The shrimp should be cooked through, but still slightly pink in the center. - **Don't overdress the salad.** A light dressing is all you need to enhance the flavors of the shrimp and spinach. Overdressing the salad will weigh it down and make it soggy. - **Serve the salad immediately.** Warm shrimp and spinach salad is best served immediately after it's made. The shrimp will start to get tough if it sits for too long. ###

Conclusion

Warm shrimp and spinach salad is a delicious and healthy meal that can be enjoyed for lunch or dinner. It's packed with protein, vitamins, and minerals, and it's a great way to get your daily dose of vegetables. With just a few simple ingredients and a little bit of time, you can make this delicious salad at home.