SHRIMP AND SPINACH SALAD WITH HOT BACON DRESSING
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
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- 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., 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., In a large serving bowl, combine spinach and dressing; toss to coat. Layer with shrimp and pepper slices; top with cooked bacon and almonds.
Nutrition Facts : Calories 212 calories, Fat 10g fat (2g saturated fat), Cholesterol 145mg cholesterol, Sodium 739mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic exchanges
SPINACH SALAD WITH SHRIMP
It's effortless to eat healthy when you have a mouthwatering salad like this. You won't need anything else for a balanced meal.-Jacqueline Wilson, Portland, Oregon
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 14 servings.
Number Of Ingredients 7
Steps:
- In a large salad bowl, combine the spinach, mushrooms, avocado, oranges, shrimp and sunflower kernels. Drizzle with dressing; serve immediately.
Nutrition Facts : Calories 149 calories, Fat 10g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 159mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein.
GRILLED SHRIMP KABOBS WITH ORANGE SPINACH SALAD
Grilled shrimp, oranges and onion make a tasty trio to top spinach greens. An orange ginger mix marinates the shrimp and dresses the salad.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Cut 2 of the oranges into 8 wedges each. Peel and section remaining 2 oranges; reserve sections. Mix all Orange Marinade and Dressing ingredients; reserve half for dressing. In shallow glass or plastic dish or heavy-duty resealable food-storage plastic bag, place shrimp and remaining marinade. Cover dish or seal bag and refrigerate 15 minutes.
- Heat coals or gas grill for direct heat. Cut one onion half into wedges; separate into pieces. Thinly slice remaining onion half; separate into pieces and set aside. Remove shrimp from marinade; reserve marinade for basting. Thread shrimp, orange wedges and onion wedges alternately on each of eight 8-inch or four 15-inch metal skewers, leaving space between each piece.
- Grill kabobs uncovered 4 to 6 inches from medium heat 6 to 8 minutes, turning frequently and brushing with reserved basting marinade, until shrimp are pink and firm. Discard any remaining basting marinade.
- In large bowl, gently toss spinach, reserved orange sections, reserved thinly sliced onion and reserved dressing. Serve with kabobs.
Nutrition Facts : Calories 330, Carbohydrate 21 g, Cholesterol 160 mg, Fat 1, Fiber 5 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 490 mg
SPINACH SALAD WITH GRILLED SHRIMP AND MANDARIN ORANGES
Make and share this Spinach Salad With Grilled Shrimp and Mandarin Oranges recipe from Food.com.
Provided by Karen From Colorado
Categories Oranges
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Drain and reserve the liquid from the oranges; set the oranges aside to chill in the fridge.
- Combine the juice from the oranges, wine, soy sauce, hoisin sauce, ginger and garlic in a small dish; stir until well combined.
- Place clean shrimp in a re-closeable storage bag; pour marinade over the shrimp and allow to marinade for at least an hour.
- Partially freeze the bacon to allow for easier cutting.
- Without separating the bacon pieces, cut the bacon lengthwise into 1/4 inch slices.
- Turn the bacon and cut widthwise into 1/4 inch pieces.
- Fry bacon bits until crispy; drain on paper towels and set aside.
- Drain the bacon grease from the pan, allowing a thin coating to remain.
- Toast the almonds on a high heat in the pan used to fry the bacon, stirring constantly to avoid burning them until they are a gold brown and toasted; set aside.
- Clean the bell pepper and cut it in half; remove the seeds and membranes; set aside for grilling.
- Drain the shrimp from the marinade and grill over high heat until seared and shrimp is cooked through.
- Place the pepper halves on a cooler part of the grill to become crisp tender and warm; turning them often to avoid burning.
- In the meantime, place the spinach on serving plates and top with the tomatoes, bacon bits, almonds and reserved mandarin oranges.
- Remove the pepper to a cutting board and slice it into thin slices; place them on the salad.
- Place hot shrimp on top of the salad.
- Drizzle with your favorite bacon vinaigrette salad dressing.
GRILLED SHRIMP SPRING ROLLS WITH A SWEET MELON, AVOCADO AND SPINACH SALAD
Steps:
- Heat outdoor grill or indoor grill pan to medium high heat.
- Remove the spring rolls from the package and brush liberally with oil. Place directly on the grill or grill pan. Close the grill lid and cook for 5 to 6 minutes per side.
- In a small mixing bowl, whisk together the packet of enclosed Sweet Thai Chili dipping sauce, vinegar and lime juice.
- Set aside.
- Assemble the salad by tossing the spinach with the cantaloupe and avocados.
- Drizzle with as much of the dressing mixture as you like and serve alongside the grilled spring rolls. Have remaining dressing on the side for dipping spring rolls in, if desired.
GRILLED SPINACH SALAD WITH SPICY CREOLE SHRIMP
Provided by Food Network
Categories main-dish
Time 2h55m
Yield 2 to 3 servings
Number Of Ingredients 16
Steps:
- Fire up the grill to medium-high.
- Cook's Note: The order of food on the grill for the Spinach Salad is - Asparagus and red bell pepper chunks go in the wok first, then the spinach. The shrimp go on the grill about 5 minutes after the asparagus and red pepper.
- For the salad:
- Spray your grill grid wok with olive oil cooking spray (away from the grill). Put the wok on the grill and once it is hot, add the chopped asparagus and red pepper. Drizzle with olive oil (maybe 1 to 2 tablespoons), season with salt and pepper and stir. Cook for about until veggies glisten, about 10 minutes. Add the spinach and toss, allowing the grill to do its thing. Once the spinach begins to turn dark, meaning it has begun to cook, which takes about 5 more minutes). Take the salad off the grill and put it in a microwave/oven safe bowl (I do this in case I need to put it in a warm oven for 1 or 2 minutes, while everything else finishes up. This salad is best when hot. Immediately squeeze the lemon juice over the top, add the feta cheese and toss. Steam should rise up from the bowl and you're ready to eat this!
- For the shrimp:
- Add shrimp and marinade to a 1 gallon resealable bag and refrigerate for at least 2 hours (longer is better). Skewer the shrimp onto flat metal skewers (so you can turn the shrimp without them spinning) and grill until pink), a few minutes on each side, basting with the marinade as they cook. Remove from the grill to a serving platter, season with salt and pepper, to taste, and serve with the spinach salad.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
GREEK-STYLE SHRIMP SALAD ON A BED OF BABY SPINACH
Grilled shrimp and Greek flavorings (tomato, feta, Kalamata olives, oregano) commingle in a this salad. Thread the shrimp onto skewers, and so they'll grill up moist yet attractively spotty brown, sprinkle them with a little sugar when seasoning them with salt and pepper.
Provided by USA WEEKEND columnist Pam Anderson
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Yield 4
Number Of Ingredients 11
Steps:
- Thread shrimp onto metal skewers (or bamboo ones that have been soaked in water for 15 minutes). Brush both sides with oil and season with salt, pepper and a light sprinkling of sugar.
- Heat gas grill, with all burners on high, until fully preheated, 10 to 15 minutes. Use a wire brush to clean grill rack, then brush lightly with oil. Close lid and allow to return to temperature. Grill shrimp until fully cooked and spotty brown, about 2 minutes per side.
- Meanwhile, mix in a medium bowl the tomatoes, cheese, olives, oregano, 2 Tbs. of the olive oil and 2 tsps. of the vinegar. Unthread shrimp and add to bowl. Lightly toss ingredients to coat. Set aside. (Can be made an hour or so ahead.)
- When ready to serve, drizzle remaining oil, as well as a generous sprinkling of salt and pepper, over spinach in a large bowl. Toss to coat. Add remaining 2 tsps. vinegar; toss again. Divide spinach among 4 large plates. Top with a portion of the shrimp mixture.
Nutrition Facts : Calories 422.6 calories, Carbohydrate 12.6 g, Cholesterol 200.6 mg, Fat 28.2 g, Fiber 2.6 g, Protein 30.4 g, SaturatedFat 7.7 g, Sodium 853.4 mg, Sugar 6.3 g
TROPICAL SHRIMP SPINACH SALAD
This salad is so light and refreshing. Perfect for a warm summer's day, and hearty enough for a dinner meal as well. You will feel yourself transported to a tropical setting as you indulge in this yummy salad!
Provided by MISSYLYNMITZ
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- Prepare the salad dressing by whisking together the pineapple juice, orange juice, and 1/4 cup olive oil. Season to taste with salt and pepper; set aside. Brush the shrimp with 1 tablespoon of olive oil, and season to taste with salt and pepper; set aside. Place the spinach leaves, mango, macadamia nuts, and banana chips into a large mixing bowl.
- Heat a large skillet over medium-high heat. Heat the shrimp in the skillet on both sides until just warm in the center, about 1 minute per side.
- To assemble the salads, drizzle the spinach mixture with the salad dressing, and toss until evenly combined. Divide onto four plates. Divide the warm shrimp among the plates, and top with goat cheese. This way the goat cheese will melt down a little from the warmth of the grilled shrimp. Sprinkle with toasted coconut flakes to serve.
Nutrition Facts : Calories 698.2 calories, Carbohydrate 32.9 g, Cholesterol 243.7 mg, Fat 49.5 g, Fiber 6.4 g, Protein 34.4 g, SaturatedFat 19.1 g, Sodium 499 mg, Sugar 21.5 g
SPINACH SALAD AND GRILLED BACON WRAPPED SHRIMP
This was our dinner tonight. It is a dinner for two. Was quick and got plenty of raves.
Provided by Stormy Stewart
Categories Sandwiches
Time 30m
Number Of Ingredients 12
Steps:
- 1. cut 10 pieces of bacon in half, set aside. in a pie plate put the brown sugar, cajun seasoning, chili seasoning and garlic powder. Mix well and set aside.
- 2. clean the spinach and put on two dinner plates. slice eggs and crumble over salad leaving them in big pieces. put 1/2 of the parmesan cheese over each salad.
- 3. In a frying pan place 3 pieces of bacon chopped and cook until crispy, remove and place over salad.
- 4. Then using that grease cook your onions and garlic. add 4 tablespoons left over brown sugar mix to that, and the honey mustard dressing and set aside on back burner
- 5. wrap the bacon around the shrimp and secure with a tooth pick. dredge through the brown sugar mix and lay on a cookie sheet. repeat until all 20 are done. These you will place in broiler and watch carefully while turning 2-3 times as they cook. (5 -7 minutes )
- 6. Now that shrimp is done set on plate on one side. take the dripping annd add to the onion mix in the sause pan heat to hot and pour by spoonfuls over each salad. serve and eat.
GRILLED SHRIMP SKEWERS WITH SPINACH SALAD
An elegant and easy dish to make, that will have your tastebuds tingling. Serve this with chunks of fresh homemade bread.
Provided by SueVM
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine olive oil, seasoning, lime juice and shrimp in a heavy plastic bag, refrigerate for at least 4 hours.
- Place spinach in a large salad bowl, peel orange with a knife so very little of the white pith remain, slice into segments and cut into small quarters.
- Add orange pieces, red bell pepper, avocado and green onions to spinach.
- Add balsamic vinaigrette, toss and coat well.
- Prepare grill. Thread 2 shrimp onto each skewer. Grill 3 to 4 minutes per side or until cooked through.
- Put spinach mixture onto plates, sprinkle each with orange zest and goat cheese.
- Top each with shrimp skewers. Drizzle with more vinaigrette if needed.
Nutrition Facts : Calories 295.2, Fat 16.4, SaturatedFat 2.4, Cholesterol 172.8, Sodium 197.6, Carbohydrate 13.3, Fiber 5.7, Sugar 5.1, Protein 25.7
SHRIMP & SPINACH SALAD WITH VINAIGRETTE
Make and share this Shrimp & Spinach Salad with Vinaigrette recipe from Food.com.
Provided by Aroostook
Categories Greens
Time 10m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Place lemon juice in a small bowl and whisk in salt, pepper and mustard.
- Slowing whisk in oil, adding a little at a time until thickened Add rest of the ingredients.
- Let stand an hour.
- Mix salad ingredients together in a bowl.
- Dress w/ vinaigrette.
Nutrition Facts : Calories 753.5, Fat 65.3, SaturatedFat 9.1, Cholesterol 221, Sodium 1193.8, Carbohydrate 19.3, Fiber 8.1, Sugar 5.6, Protein 28.9
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