Shrimp Spinach Salad

Total Time Prep/Total Time: 30 min.
Yield 6 servings
Test Kitchen Approved
This zippy shrimp spinach salad is inspired by a restaurant favorite, with a savory bacon-based dressing that pulls everything together.

Ingredients

  • 1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
  • 1 teaspoon Montreal steak seasoning
  • 4 bacon strips, chopped
  • 1 shallot, finely chopped
  • 1/3 cup cider vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (10 ounces) fresh spinach
  • 3/4 cup julienned roasted sweet red peppers
  • 1/4 cup sliced almonds

Directions

  1. Sprinkle shrimp with steak seasoning. On 4 metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat or broil 4 in. from heat until shrimp turn pink, 2-3 minutes on each side.
  2. Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard all but 1 tablespoon drippings. Add shallot; cook and stir over medium heat until tender, 1-2 minutes. Stir in next 6 ingredients; bring to a boil. Remove from heat.
  3. In a large serving bowl, combine spinach and dressing; toss to coat. Layer with shrimp and pepper slices; top with bacon and sliced almonds.

Nutrition Facts

1-1/2 cups: 212 calories, 10g fat (2g saturated fat), 145mg cholesterol, 739mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 22g protein. Diabetic exchanges: 3 lean meat, 2 vegetable, 2 fat.

When I meet former co-workers for lunch at our favorite restaurant, we always order this salad. I wanted to share it with my husband, so I made it my mission to re-create it. Mission accomplished! —Lisa Bynum, Brandon, Mississippi
Recipe Creator

© 2025 RDA Enthusiast Brands, LLC