Strawberry-Almond Shrimp Salad

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This summery salad is brimming with fresh fruit, plump shrimp, and almonds.

Strawberry-Almond Shrimp Salad


1 pound raw shrimp (21-25 count), deveined and tails off
1/2 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
8 cups fresh baby spinach
1/2 cup red grapes, halved
1/2 cup strawberries, sliced thin
1 green apple, chopped
1/4 cup golden raisins
4 ounces crumbled goat cheese
1/4 cup smoked almonds
1/2 tablespoon minced shallots
1 teaspoon dijon mustard
Zest of 1 blood orange
1 tablespoon champagne vinegar
1/4 cup olive oil
1/8 teaspoon salt
1/8 teaspoon pepper


  1. Preheat oven to 400F.
  2. Place shrimp on a sheet pan. Pat dry with paper towel then drizzle with olive oil. Sprinkle with salt and pepper and toss together.
  3. Spread shrimp into one layer and roast for 8 – 10 minutes, until just pink, firm and cooked through. Allow to cool, about 3 minutes.
  4. To make dressing, combine juice, zest, vinegar, shallots and dijon mustard. Whisk in olive oil slowly until fully incorporated. Season with salt and pepper.
  5. In large bowl, assemble the salad. Lay spinach on bottom, then add fruit, cheese and almonds. Add dressing and toss together gently. Top with shrimp.

This recipe originally appeared Strawberry-Almond Shrimp Salad with Blood Orange Vinaigrette on



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