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Warm Shrimp Spinach Salad


Shrimp sauteed with roasted bell peppers and red pepper, tossed with toasted pine nuts, eggs and feta, and topped with a honey vinaigrette.

*Inspired by Austin's Galaxy Cafe's Hot Shrimp Salad with Baby Spinach.

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  • Salad:
  • 1/2 lb shrimp
  • 1/4 cup olive oil
  • 2 Tsp red pepper flakes (more for additional heat)
  • pinch of salt
  • 1/4 cup roasted red bell peppers
  • 1/4 cup pine nuts
  • 1/2 cup feta
  • 4 cups spinach
  • 2 eggs
  • Honey Vinaigrette:
  • 2 Tbs honey
  • 1/4 cup mirin (rice wine)
  • 1/4 cup olive oil


Servings 2


Step 1

1. Heat water in small sauce pan and add eggs. Cook until hard boiled, ~10mins.

2. While eggs are boiling, sautee shrimp with 1/4 cup olive oil, salt and red pepper flakes.

3. After shrimp is opaque/pink, add in roasted red peppers and saute for 5-10 mins. Remove from heat and set aside.

4. Heat clean skillet over medium-low heat, add pine nuts. Shake the skillet frequently to ensure even browning—the pine nuts are small and full of rich oil, and will burn quickly if you don't watch carefully.

5. When the nuts are fragrant and browned, take the pan off the heat. Transfer the pine nuts to a plate to cool.

6. Mix the remaining olive oil, rice wine, and honey in bowl to make vinaigrette.

7. Halve the spinach in 2 separate bowls, add 1 egg, sliced, to each bowl. Divide pine nuts, shrimp mixture, and feta between bowls.

8. Top with Honey Vinaigrette.


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