Low-Carb Shrimp and Spinach Salad Recipe

Jane Estoperez

Servings: 4 servings

Prep time: 15 minutes

Cook time: 8 minutes

Total time: 23 minutes


  • 1 lb. Large shrimp peeled and deveined
  • 6 cups Baby spinach leaves
  • 1 cup Cherry tomatoes, halved
  • 1/2 Red onion, thinly sliced
  • 1/4 cup Crumbled feta cheese
  • 2 tbsp. Olive oil
  • 2 tbsp. Red wine vinegar
  • 1 tbsp. Dijon mustard
  • 1 tsp Honey
  • Salt and black pepper, to taste


  1. In a large skillet over medium-high heat, add olive oil and shrimp and cook for 2-3 minutes on each side until the shrimp are pink and cooked through. Remove from heat and set aside.
  2. In a small bowl, whisk together the red wine vinegar, Dijon mustard, honey, salt, and black pepper until well combined.
  3. Combine the baby spinach leaves, halved cherry tomatoes, sliced red onion, and crumbled feta cheese in a large bowl. Pour the dressing over the salad and toss to combine.
  4. Add the cooked shrimp to the salad or toss it in with the other ingredients.
  5. Serve chilled or at room temperature.
  6. Enjoy your delicious and low-carb shrimp and spinach salad!

Note: You can also add other vegetables such as cucumber or bell peppers, to this salad to increase its nutritional value.

Nutrition Facts

Calories: 270 kcal

Total Fat: 14g

Saturated Fat: 3g

Total Carbohydrates: 12g

Dietary Fiber: 2g

Sugar: 7g

Protein: 24g

Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.

How to Store the Low-Carb Shrimp and Spinach Salad

To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.

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