Strawberry-Almond Shrimp Salad

Strawberry-Almond Shrimp Salad


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