Mediterranean Spinach Shrimp Salad

I’ve been absolutely obsessed with this spinach shrimp salad lately, and I just had to share it with you all! The combination of perfectly seasoned shrimp and fresh mint creates such a bright, refreshing flavor that’s perfect for those days when you want something light but satisfying. Trust me, once you try this easy recipe, it’ll be on repeat in your kitchen.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 350-400
• Protein: 25-30 g
• Fat: 20-24 g
• Carbohydrates: 20-25 g

Ingredients

For the shrimp:

• 10 large shrimp (peeled and deveined)
• 1 tbsp olive oil
• 1 tsp lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes

For the vinaigrette:

• 2 tbsp olive oil
• 1 1/2 tbsp red wine vinegar
• 1 tbsp lemon juice (freshly squeezed)
• 1/2 tsp lemon zest
• 1 large garlic clove (minced)

For the salad:

• 1 cup frozen peas
• 1/2 cup water
• 2 1/2 oz baby spinach
• 1/4 cup red onion (thinly sliced)
• 3 tbsp fresh mint (torn)
• 1/3 cup crumbled feta cheese
• 1 tbsp toasted pine nuts

Step 1: Prepare the Mise en Place and Cook the Peas

• 1 cup frozen peas
• 1/2 cup water
• 1 large garlic clove
• 1/4 cup red onion
• 3 tbsp fresh mint

Start by bringing 1/2 cup of water to a boil in a small pot and add the frozen peas.

Cook for 5 minutes, then drain and rinse under cold water to stop the cooking and preserve their bright green color and tender texture.

While the peas cook, mince your garlic clove, thinly slice the red onion, tear the fresh mint, and measure out all your other ingredients so everything is ready when you need it.

I find doing this prep work first prevents any rushed scrambling once the shrimp hits the pan.

Step 2: Marinate and Sear the Shrimp

• 10 large shrimp
• 1 tbsp olive oil
• 1 tsp lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes

In a small bowl, combine 1 tablespoon of olive oil with 1 teaspoon lemon zest, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes.

Add the 10 large shrimp and toss to coat evenly, then let them marinate for 10-15 minutes at room temperature—this allows the flavors to penetrate the delicate meat.

Heat a skillet over medium-high heat and sear the shrimp for 1 to 1½ minutes per side until they're pink and cooked through.

I like to let them develop a light golden color on each side for better flavor, but don't overcook them or they'll become tough and rubbery.

Step 3: Make the Vinaigrette

• 2 tbsp olive oil
• 1 1/2 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1/2 tsp lemon zest
• minced garlic clove from Step 1

While the shrimp cooks, whisk together 2 tablespoons of olive oil, 1½ tablespoons of red wine vinegar, 1 tablespoon of freshly squeezed lemon juice, ½ teaspoon of lemon zest, and the minced garlic clove from Step 1 in a small bowl.

Taste and adjust the seasoning if needed—the vinaigrette should be bright and balanced between acidity and richness.

Set aside until ready to dress the salad.

Step 4: Assemble and Dress the Salad

• 2 1/2 oz baby spinach
• sliced red onion from Step 1
• torn mint from Step 1
• cooked peas from Step 1
• vinaigrette from Step 3

In a large bowl, combine the 2½ ounces of baby spinach, the sliced red onion from Step 1, the torn mint from Step 1, and the cooked peas from Step 1.

Pour the vinaigrette from Step 3 over the salad and toss gently until all the greens are evenly coated.

This distributes the flavors throughout and ensures every bite has the bright, tangy dressing.

Step 5: Plate and Finish the Dish

• dressed salad from Step 4
• cooked shrimp from Step 2
• 1/3 cup crumbled feta cheese
• 1 tbsp toasted pine nuts

Divide the dressed salad from Step 4 between serving plates, then top each portion with the cooked shrimp from Step 2.

Sprinkle the 1/3 cup of crumbled feta cheese and 1 tablespoon of toasted pine nuts over each salad.

Serve immediately while the shrimp is still warm and the salad is fresh—this contrast between warm and cold elements creates a more interesting eating experience.

Mediterranean Spinach Shrimp Salad

Delicious Mediterranean Spinach Shrimp Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings: 2 servings

Calories: 375

Ingredients Method

Ingredients

  

For the shrimp:

• 10 large shrimp (peeled and deveined)
• 1 tbsp olive oil
• 1 tsp lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes

For the vinaigrette:

• 2 tbsp olive oil
• 1 1/2 tbsp red wine vinegar
• 1 tbsp lemon juice (freshly squeezed)
• 1/2 tsp lemon zest
• 1 large garlic clove (minced)

For the salad:

• 1 cup frozen peas
• 1/2 cup water
• 2 1/2 oz baby spinach
• 1/4 cup red onion (thinly sliced)
• 3 tbsp fresh mint (torn)
• 1/3 cup crumbled feta cheese
• 1 tbsp toasted pine nuts

Method

 

1. Start by bringing 1/2 cup of water to a boil in a small pot and add the frozen peas. Cook for 5 minutes, then drain and rinse under cold water to stop the cooking and preserve their bright green color and tender texture. While the peas cook, mince your garlic clove, thinly slice the red onion, tear the fresh mint, and measure out all your other ingredients so everything is ready when you need it. I find doing this prep work first prevents any rushed scrambling once the shrimp hits the pan.
2. In a small bowl, combine 1 tablespoon of olive oil with 1 teaspoon lemon zest, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes. Add the 10 large shrimp and toss to coat evenly, then let them marinate for 10-15 minutes at room temperature—this allows the flavors to penetrate the delicate meat. Heat a skillet over medium-high heat and sear the shrimp for 1 to 1½ minutes per side until they're pink and cooked through. I like to let them develop a light golden color on each side for better flavor, but don't overcook them or they'll become tough and rubbery.
3. While the shrimp cooks, whisk together 2 tablespoons of olive oil, 1½ tablespoons of red wine vinegar, 1 tablespoon of freshly squeezed lemon juice, ½ teaspoon of lemon zest, and the minced garlic clove from Step 1 in a small bowl. Taste and adjust the seasoning if needed—the vinaigrette should be bright and balanced between acidity and richness. Set aside until ready to dress the salad.
4. In a large bowl, combine the 2½ ounces of baby spinach, the sliced red onion from Step 1, the torn mint from Step 1, and the cooked peas from Step 1. Pour the vinaigrette from Step 3 over the salad and toss gently until all the greens are evenly coated. This distributes the flavors throughout and ensures every bite has the bright, tangy dressing.
5. Divide the dressed salad from Step 4 between serving plates, then top each portion with the cooked shrimp from Step 2. Sprinkle the 1/3 cup of crumbled feta cheese and 1 tablespoon of toasted pine nuts over each salad. Serve immediately while the shrimp is still warm and the salad is fresh—this contrast between warm and cold elements creates a more interesting eating experience.