Grilled Shrimp Salad
A fresh and flavorful grilled shrimp salad made with baby spinach, roasted red peppers, almonds, and crispy bacon, finished with a warm bacon vinaigrette.
Servings 4
Calories 360kcal
Ingredients
- 1 pound medium shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning
- 8 cups fresh baby spinach
- 2 fire-roasted red bell peppers, cut into strips (jarred is fine)
- ½ cup sliced almonds
- 6 slices bacon, cooked and chopped
- Favorite salad dressing
Instructions
- Prepare a grill for medium to medium-high heat, about 375 degrees F.
- Place the shrimp in a mixing bowl. Drizzle with olive oil and sprinkle with Cajun seasoning. Stir until the shrimp are evenly coated with the seasoning.
- Thread the shrimp onto skewers or place in a grilling basket.
- Grill the shrimp for 3–5 minutes per side, until they are pink and opaque. Remove from heat and keep warm.
- Divide spinach evenly among four plates (about 2 cups per plate).
- Top with the roasted red peppers, sliced almonds, and chopped bacon.
- Add the grilled shrimp to each salad.
- Drizzle with hot bacon dressing or your favorite salad dressing just before serving.
Notes
- Toast the almonds for extra flavor.
- Serve immediately after adding the warm dressing to prevent wilting.
- Substitute grilled chicken for shrimp if desired.
Nutrition
Serving: 1salad | Calories: 360kcal | Carbohydrates: 8g | Protein: 28g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 185mg | Sodium: 720mg | Potassium: 620mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2500IU | Vitamin C: 75mg | Calcium: 100mg | Iron: 3.5mg
