Juicy Strawberry Spinach Salad with Shrimp

Coming up with fresh lunch ideas that work for both busy weekdays and casual weekend meals can feel like a real challenge. Between juggling work deadlines, after-school activities, and trying to eat healthier, it’s easy to fall into a sandwich rut or resort to grabbing takeout more often than we’d like.

That’s where this strawberry spinach salad with shrimp comes in – it’s light but filling, quick to put together, and has just the right mix of fresh and savory flavors. Plus, you can prep most of the ingredients ahead of time, making it perfect for those days when you need a good meal without the fuss.

What Kind of Shrimp Should I Use?

For this salad, medium or large shrimp (around 21-25 per pound) are your best bet – they’re substantial enough to be a filling protein but not so big that they overwhelm the other ingredients. Fresh shrimp is great if you can get it, but frozen shrimp is actually a smart choice since most “fresh” shrimp at the seafood counter was previously frozen anyway. Just make sure to thaw them completely and pat them dry before cooking to get a nice sear. If you’re buying frozen, look for raw shrimp that’s already peeled and deveined to save yourself some prep time (though leaving the tails on adds a nice presentation).

Options for Substitutions

This fresh salad recipe is super adaptable – here’s how you can switch things up:

• Shrimp: Not a fan of shrimp or don’t have any? Try using grilled chicken breast, salmon, or even chickpeas for a vegetarian option. Just season them with the same Old Bay seasoning.
• Baby spinach: You can swap the spinach with mixed greens, arugula, or butter lettuce. If using arugula, keep in mind it has a peppery taste that will add a different flavor to your salad.
• Gorgonzola/feta: Any crumbly cheese works well here – try goat cheese or blue cheese. For a dairy-free version, you could skip the cheese altogether.
• Almonds: Feel free to use any nuts you have – pecans, walnuts, or even sunflower seeds work great. Just remember to toast them first for the best flavor.
• Greek yogurt: In the dressing, you can use sour cream instead of Greek yogurt, or for a dairy-free option, try using a bit more olive oil and water.
• Apple cider vinegar: White wine vinegar or rice vinegar can work instead. If using balsamic vinegar, use a bit less honey as it’s naturally sweeter.
• Shallot: A small amount of finely minced red onion or garlic can replace the shallot in the dressing.

Watch Out for These Mistakes While Cooking

The biggest mistake when preparing shrimp is overcooking them – they should only take 2-3 minutes per side until they turn pink and form a ‘C’ shape (if they curl into an ‘O’ shape, they’re overcooked and will be rubbery). Another common error is assembling the salad too far in advance, which can lead to wilted spinach and soggy strawberries – instead, prep all ingredients separately and combine just before serving. To keep your avocados from browning, toss them in a bit of lemon juice, and always make sure your shrimp are completely dry before cooking to achieve a nice sear. For the best texture and flavor balance, let the shrimp cool to room temperature before adding them to your salad, and dress the salad lightly at first – you can always add more dressing, but you can’t take it away.

What to Serve With Strawberry Spinach Salad?

Since this salad already includes protein from the shrimp and healthy fats from the avocado, it works perfectly as a main dish with just a few simple sides. A warm piece of crusty sourdough bread or some homemade garlic knots would be perfect for soaking up any extra dressing at the bottom of your bowl. If you’re serving this for dinner, you might want to add a light soup like butternut squash or corn chowder on the side. For a casual lunch gathering, I like to pair it with some crispy pita chips or a handful of seasoned crackers to add some extra crunch to the meal.

Storage Instructions

Keep Fresh: For the best results, store the salad components separately in the fridge. Keep the dressed spinach, cooked shrimp, sliced strawberries, and cut avocado in different containers. The spinach and shrimp will stay good for up to 3 days, while cut strawberries last about 2 days.

Store Dressing: The homemade poppy seed dressing can be kept in a sealed jar or container in the fridge for up to a week. Give it a good shake before using since the ingredients might separate while sitting.

Prep Ahead: You can prep most components ahead of time – cook the shrimp, make the dressing, and toast the almonds up to 2 days in advance. Wait to cut the avocado and slice the strawberries until you’re ready to serve to keep them looking fresh. When you’re ready to eat, just toss everything together!

Preparation Time	10-15 minutes
Cooking Time	5-10 minutes
Total Time	15-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 90-100 g
• Fat: 130-140 g
• Carbohydrates: 70-80 g

Ingredients

• Shrimp:
• 1.5 pounds shrimp (cleaned and dried)
• Old bay seasoning
• 1 teaspoon olive oil for cooking
• Salad:
• 6 ounces baby spinach (approximately 6 cups)
• 1 pint strawberries (sliced)
• 1 avocado (cut into cubes)
• 4 ounces crumbled gorgonzola or feta cheese
• 1/4 cup toasted sliced almonds
• 1/2 cup thinly sliced red onion
• Dressing:
• 1/4 cup olive oil
• 1/4 cup water
• 2 tablespoons plain greek yogurt
• 3 tablespoons apple cider vinegar
• 3 tablespoons honey
• 1/4 teaspoon dry mustard
• 2 teaspoons finely minced shallot
• 1 tablespoon poppy seeds

Step 1: Season and Sauté the Shrimp

Generously sprinkle Old Bay Seasoning over the shrimp to ensure each piece is well coated.

Heat 1 teaspoon of oil in a skillet over medium heat.

Add the seasoned shrimp to the skillet and sauté until cooked through and pink, about 2-3 minutes per side.

Once done, remove the shrimp from the skillet and set aside to cool.

Step 2: Prepare the Salad Ingredients

Gather your salad ingredients and toss them together in a large bowl.

Ensure all components are evenly distributed for a balanced flavor in every bite.

Customize the combination of ingredients to your taste, including lettuces, vegetables, and any additional toppings you like.

Step 3: Whisk the Dressing

In a separate bowl, whisk together the dressing ingredients until they are well combined.

The dressing should have a smooth consistency and be flavorful enough to enhance your salad.

Step 4: Assemble the Salad

Decide whether you’d like to add the dressing directly to the tossed salad or serve it on the side.

If you choose to mix, add the desired amount of dressing to the salad and gently toss to coat all the ingredients evenly.

Alternatively, you can plate the salads individually and drizzle the dressing to taste.

Step 5: Add the Shrimp and Serve

Finish by placing the sautéed shrimp atop the dressed salad.

Ensure each serving has an ample amount of shrimp.

Serve immediately and enjoy your flavorful, shrimp-topped salad!