Spinach Shrimp Salad

This recipe for two is our main meal but goes great as a side salad. I eyeball measurements. Adjust accordingly for additional servings.




½ bag spinach; 8-10 strawberries, sliced (you'll need about 4-5 per plate); ⅔ can Mandarin oranges, drained; ½ small red onion or a few scallions, sliced; Handful of coconut flakes; Pine nuts; 12 raw shrimp (6 per person), peeled; Lime juice; ½ teaspoon each of ground ginger, chili powder, paprika, black pepper and coriander; your favorite poppy seed salad dressing

Nutritional information

No nutrition information available


Place spinach on each plate and top with strawberry slices, mandarin oranges and onion. Sprinkle with coconut flakes and about ⅛ cup pine nuts (per plate). Place raw shrimp in a bowl and cover with lime juice. In a large enough zip top baggie, mix ground ginger, chili powder, paprika, black pepper and coriander. Drain the lime juice and place the shrimp in the baggie, zip it up and shake it to coat the shrimp. Grill the shrimp until they are pink/done and place on each salad. Drizzle entire salad with your favorite poppy seed dressing and enjoy. Note: This recipe is also great with sliced chicken breast in lieu of the shrimp.