This flavorful Shrimp Spinach Salad is a fresh, lighter take on a Tuscan panzanella. It combines tender sautéed shrimp, toasted bread, crisp veggies and a simple garlic-vinegar dressing for a satisfying summer meal.
I’m a little obsessed with panzanella and spinach salads this season. They’re perfect for using up day-old bread and for turning simple ingredients into a bright, textural meal. This shrimp version feels indulgent without being heavy — juicy shrimp, toasted ciabatta, baby spinach, and a fast garlic-vinegar dressing come together in under 20 minutes.
Shrimp Spinach Salad
This Shrimp Spinach Salad blends the best textures of a panzanella with the freshness of a spinach salad. The dressing is intentionally simple — extra virgin olive oil, red wine (or white wine) vinegar, and minced garlic — seasoned with salt and pepper. The toasted bread soaks up the dressing and adds satisfying crunch alongside ripe tomatoes, cucumber, and thinly sliced red onion.
If you want to skip the bread, cooked pasta makes a great substitute for a shrimp pasta salad. Likewise, adding fresh basil or avocado elevates the flavors and makes the salad more substantial. This recipe is easy to scale and flexible depending on what’s in your fridge.
Shrimp Spinach Salad
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Ingredients
- ½ English cucumber, thinly sliced
- ¼ red onion, thinly sliced
- 2 plum tomatoes, chopped
- 2–3 cups fresh baby spinach
- 1–2 tsp extra virgin olive oil (for the bread or pan)
- 3 slices day-old bread (ciabatta, Italian, sourdough), torn into pieces
- 1½ tsp butter or oil for sautéing the shrimp
- 8 oz raw shrimp (fresh or defrosted), peeled and deveined
- Salt and pepper, to taste
Easy Peasy Dressing
- 3 TBSP quality extra virgin olive oil (plus extra for drizzling)
- 2 TBSP red wine or white wine vinegar
- 1 large clove garlic, minced
- ¼ tsp sea salt
- ¼ tsp black pepper
Optional Extras
- Fresh basil leaves
- Sliced avocado
Instructions
- Preheat your oven or toaster oven to 425°F (220°C).
- Chop the tomatoes and thinly slice the red onion and cucumber.
- Whisk together the dressing: olive oil, vinegar, minced garlic, salt and pepper. Toss the cucumber and onion in the dressing and let them marinate while you prepare the rest.
- On a baking sheet, spread torn bread pieces, drizzle with a little olive oil, toss to coat, and spread evenly. Toast until lightly browned on the outside but still soft inside, about 5–7 minutes.
- Heat butter or oil in a medium skillet over medium-high heat. Add the shrimp and cook about 3 minutes, until opaque and pink. Season with salt and pepper. For extra plump shrimp, add a tablespoon of water to the skillet while cooking, then cover briefly.
- To assemble: place the spinach in a large bowl, pour the dressing with marinated cucumber and onion over the greens, add toasted bread and chopped tomatoes, and toss to combine. Top with the warm shrimp and any optional extras.
Notes
Because the bread toasts while the shrimp cooks, the hands-on cook time is short — perfect for a quick weeknight meal. Any shrimp size works; I often use large or jumbo. If using frozen shrimp, thaw completely, peel and devein as needed.
If you prefer a crunchier crouton, increase the toasting time slightly. To make this a pasta salad, swap the bread for cooked short pasta and toss while warm so the pasta absorbs the dressing.
Nutrition estimates are approximate and will vary based on ingredients and portion sizes.
Nutrition
Carbohydrates: 8 g,
Protein: 25 g,
Fat: 28 g,
Sodium: 1203 mg
hungry for more?
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Cilantro Lime Shrimp Tacos
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If you give this Shrimp Spinach Salad a try, I’d love to hear about it. Leave a comment below or tag @PEASandCRAYONS #PEASANDCRAYONS on social media — I always enjoy seeing your creations and doing a little happy dance over them.