Grilled Shrimp Spinach Salad with Smoky-Sweet Dressing

By Natasha Bull

A fresh and delicious shrimp and spinach salad with a smoky and sweet dressing.

Prep: 20 mins   Cook: 5 mins   Total: 25 mins   Servings: 2

Ingredients

Dressing:

• 2 tablespoons Greek yogurt
• 1 clove garlic, minced
• 1 tablespoon balsamic vinegar
• 20 chives (or 1–2 tablespoons chopped chives)
• 1/8 teaspoon liquid smoke
• 1/2 teaspoon soy sauce
• 1 teaspoon honey
• Juice of 1/2 lime
• 1/3 cup olive oil

Salad:

• 5 ounces spinach (pre-washed baby spinach works well)
• 6 white mushrooms, sliced
• 1/3 cucumber, chopped
• 1 avocado, chopped
• 1 tomato, chopped

Shrimp:

• 3/4 pound medium shrimp, peeled and deveined
• Olive oil for cooking
• Juice of 1/2 lime
• 1 teaspoon garlic powder (or to taste)
• Salt and pepper to taste

Instructions

1. If the shrimp are frozen, thaw them by running cool water over them in a colander. Peel and devein if necessary.
2. Make the dressing: combine the Greek yogurt, minced garlic, balsamic vinegar, chives, liquid smoke, soy sauce, honey, and lime juice in a food processor or blender. Blend on high while slowly streaming in the olive oil until the dressing is smooth and emulsified. Scrape down the sides and blend again if needed. Set aside or refrigerate until ready to use.
3. Prepare the salad ingredients: toss the spinach, sliced mushrooms, chopped cucumber, avocado, and chopped tomato together in a large bowl.
4. Heat 1–2 teaspoons of olive oil in a skillet over medium to medium-high heat. Add the juice from the remaining half lime, then add the shrimp. Season with garlic powder and salt and pepper. Cook for a few minutes, stirring occasionally, until the shrimp turn pink and are just cooked through—about 2–4 minutes depending on size.
5. Add the cooked shrimp to the salad, drizzle with the smoky-sweet dressing, and toss gently to combine. Serve immediately so the avocado and spinach remain fresh and vibrant.

Notes

Makes two entree-size salads or four side salads. The dressing can be made ahead and refrigerated for up to 3 days. If you prefer a milder smoky flavor, reduce the liquid smoke; a little goes a long way.

Why this salad works

The combination of textures—tender spinach, crisp cucumber, creamy avocado, and firm shrimp—creates a balanced mouthfeel. The dressing’s acidity from lime and balsamic brightens the dish, while the liquid smoke adds a subtle savory depth that pairs nicely with the shrimp without overpowering the fresh vegetables.

Variations and substitutions

• Vegetarian option: omit the shrimp and add roasted chickpeas, grilled tofu, or a handful of toasted nuts for protein.
• Greens swap: use mixed greens, arugula, or baby kale if you prefer a peppery or heartier green.
• Herb swap: parsley or cilantro can replace chives for a different fresh note.
• Vegan option: replace the Greek yogurt with a plant-based yogurt and substitute maple syrup for honey.

Serving and storage tips

Serve the salad immediately after dressing to keep the greens crisp. If preparing ahead, keep the dressing and shrimp separate from the salad components and combine just before serving. Leftovers (undressed) will keep in the refrigerator for 1–2 days; shrimp stored separately will remain best for up to 2 days.

Quick tips for perfect shrimp

• Avoid overcooking: shrimp cook quickly and become rubbery when overdone. Remove them from heat as soon as they are opaque and pink.
• Pat shrimp dry before cooking to encourage even browning.