grilled shrimp and spinach salad

grilled shrimp and spinach salad

prep time: 15 minutes
cook time: 4 minutes
ready in: 19 minutes

makes: 4 servings, 6 oz. each


  • 1 lb. medium shrimp, peeled and deveined
  • 1/4 teaspoon salt
  • Ground black pepper, to taste
  • 1 Tablespoon orange juice
  • 1 Tablespoon honey
  • 1 teaspoon rice vinegar
  • 1/4 teaspoon yellow mustard
  • 1 teaspoon peeled, grated gingerroot
  • 1/4 cup olive oil
  • 4 cups loosely packed baby spinach
  • 6 bacon slices, cooked, crumbled

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350°F to 400°F).
  2. Thread shrimp onto 4 skewers.* Season with salt and pepper to taste. Grill skewers 2 minutes per side or until shrimp are opaque. Remove from grill; set aside.
  3. In a large bowl whisk together orange juice, honey, vinegar, mustard and ginger. Whisk in oil until well-combined.
  4. Add spinach and bacon; toss to combine.
  5. Place salad on 4 individual plates, top with shrimp skewers, and serve.
  6. *If using wooden skewers, soak at least 30 minutes before grilling to prevent burning.

per serving: 270 calories, 20g fat, 4g saturated fat, 120mg cholesterol, 810mg sodium, 8g carbohydrate, 1g fiber, 4g sugars, 17g protein