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5 from 1 vote

Sautéed Shrimp Spinach Salad

Servings: 4


  • 1 1/2 lbs. shrimp 16-20 count, peeled and devained, thawed if frozen
  • 6 tablespoons olive oil divided
  • 1/2 teaspoon paprika
  • 1/4 teaspoon kosher salt divided
  • 1 lemon zested
  • 5 ounces fresh spinach washed, if needed, and dried
  • 1 cup tomato fresh, chopped
  • 1/2 cup red onions thinly sliced
  • 2 tablespoons fresh lemon juice
  • 1/3 cup fresh basil leaves thinly sliced


  • Preheat grill, if using, on medium-high heat.
    In a bowl, mix shrimp with 1 tablespoon of olive oil, paprika, 1/8 teaspoon salt and lemon zest.
  • Place shrimp on grill, or saute on medium-high heat, and cook until pink, turning once, about 3-4 minutes.
  • Toss spinach, tomatoes and onions in a bowl.
    Combine remaining olive oil, lemon juice, basil and salt.
  • Pour dressing over salad and top with shrimp.
    Dressed salad may also be portioned among four plates and topped with shrimp.