Fish, Recipe, Salad, The Weekly Menus and Recipes

Recipe 6.4: Warm Shrimp and Spinach Salad

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Recipe 6.4:  Warm Shrimp and Spinach Salad

Sometimes I have meals that I plan and shop for over the weekend, but then once the appropriate night arrives I don’t want to make the meal…does this ever happen to anyone else? It happened this week with this meal. I kept pushing it to different nights because I didn’t feel “in the mood” for it. Finally, on Monday night (yes, technically when I should have been finished cooking week 7’s meals…) I made it. And man, was it good! We ate it after a busy day of house chores and car washing and it really did hit the spot. I hope you don’t procrastinate on this one like I did…it is seriously delicious and satisfying.


6 cups washed baby spinach

1 lb. peeled, deveined, raw shrimp

1/4 cup feta cheese

2 tbs. minced shallot

1 clove minced garlic, divided

1 tbs. spicy brown mustard

3 tbs. sherry vinegar

1/4 cup olive oil, plus 1 tbs.


Begin by making dressing. Combine shallot, mustard, 1/2 minced garlic, and vinegar. Mix with fork to combine. Add olive oil SLOWLY to emulsify (combine), mixing the entire time. Remember, you want the vinaigrette to be completely mixed, with no separation.

Heat skillet over medium heat. Add 1 tbs. olive oil and remaining garlic. Add shrimp to the pan and cook, 2-3 minutes. You want the shrimp to turn pink, then add the dressing to the pan. Cook dressing with the shrimp for 2 minutes.

While shrimp cooks, put 1 1/2 cups spinach in each bowl, then divide feta cheese between the bowls. Once shrimp is done, divide shrimp and dressing evenly among the bowls. The hot dressing and shrimp will soften the spinach (but won’t wilt it) and help the flavors to combine really nicely.