Spinach Wild Rice And Shrimp Salad Recipes

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TROPICAL SHRIMP SPINACH SALAD



Tropical Shrimp Spinach Salad image

This salad is so light and refreshing. Perfect for a warm summer's day, and hearty enough for a dinner meal as well. You will feel yourself transported to a tropical setting as you indulge in this yummy salad!

Provided by MISSYLYNMITZ

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 13

3 fluid ounces pineapple juice
3 tablespoons orange juice
¼ cup extra-virgin olive oil
salt and pepper to taste
1 pound large peeled and deveined cooked shrimp
1 tablespoon extra-virgin olive oil
salt and pepper to taste
1 (10 ounce) bag baby spinach leaves
1 mango - peeled, seeded and diced
½ cup chopped macadamia nuts
½ cup dried banana chips
4 ounces crumbled goat cheese
¾ cup sweetened flaked coconut, toasted

Steps:

  • Prepare the salad dressing by whisking together the pineapple juice, orange juice, and 1/4 cup olive oil. Season to taste with salt and pepper; set aside. Brush the shrimp with 1 tablespoon of olive oil, and season to taste with salt and pepper; set aside. Place the spinach leaves, mango, macadamia nuts, and banana chips into a large mixing bowl.
  • Heat a large skillet over medium-high heat. Heat the shrimp in the skillet on both sides until just warm in the center, about 1 minute per side.
  • To assemble the salads, drizzle the spinach mixture with the salad dressing, and toss until evenly combined. Divide onto four plates. Divide the warm shrimp among the plates, and top with goat cheese. This way the goat cheese will melt down a little from the warmth of the grilled shrimp. Sprinkle with toasted coconut flakes to serve.

Nutrition Facts : Calories 698.2 calories, Carbohydrate 32.9 g, Cholesterol 243.7 mg, Fat 49.5 g, Fiber 6.4 g, Protein 34.4 g, SaturatedFat 19.1 g, Sodium 499 mg, Sugar 21.5 g

SHRIMP SPINACH SALAD



Shrimp Spinach Salad image

Shrimp and garlic are sauteed in butter then set atop a bed of spinach. Almonds, tomatoes and a squeeze of lemon finish off this beauty. Perfecto! Jamie Larson - Dodge Center, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 10

2 tablespoons butter
1 pound uncooked medium shrimp, peeled and deveined
3 garlic cloves, minced
2 tablespoons minced fresh parsley
4 cups fresh baby spinach
3/4 cup cherry tomatoes, halved
1/4 cup sliced almonds, toasted
1 medium lemon
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large nonstick skillet over medium heat, melt butter. Add the shrimp. Cook and stir for 3-4 minutes or until shrimp turn pink. Add garlic and parsley; cook 1 minute longer. Remove from the heat., Place spinach in a salad bowl. Top with tomatoes, almonds and shrimp mixture. Squeeze juice from the lemon; drizzle over salad. Sprinkle with salt and pepper.

Nutrition Facts : Calories 201 calories, Fat 10g fat (4g saturated fat), Cholesterol 153mg cholesterol, Sodium 350mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein. Diabetic Exchanges

SHRIMP WITH TOMATOES, SPINACH, AND RICE



Shrimp with Tomatoes, Spinach, and Rice image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 35m

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil, plus more for drizzling
1 small onion, finely chopped (about 1 cup)
Coarse salt and freshly ground pepper
1 can (28 ounces) whole peeled plum tomatoes with their juices, coarsely chopped
3/4 cup long-grain white rice
1 pound fresh or thawed frozen large shrimp, peeled and deveined
1 package (10 ounces) thawed frozen spinach, drained and squeezed of excess moisture
Feta, crumbled, for serving
Fresh mint leaves, for serving (optional)

Steps:

  • Heat a large straight-sided skillet over medium-high heat; swirl in oil. Add onion, season with salt, and cook, stirring occasionally, until just softened, about 2 minutes. Add tomatoes and juices and simmer, stirring occasionally, until thickened and reduced slightly, about 5 minutes.
  • Stir in rice and 2 1/2 cups water, then return to a simmer. Cover, reduce heat to low, and cook until rice is tender, about 12 minutes. Stir in shrimp and spinach and simmer, covered, until shrimp is just pink and opaque, about 4 minutes. Season with salt and pepper. Serve, sprinkled with feta and mint and drizzled with oil.

SPINACH, WILD RICE AND SHRIMP SALAD



Spinach, Wild Rice and Shrimp Salad image

Provided by Paula M. Shaw

Categories     Salad     Leafy Green     Rice     Shellfish     High Fiber     Lunch     Shrimp     Spinach     Healthy     Bon Appétit     California     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Serves 6

Number Of Ingredients 13

4 cups water
1 cup wild rice
1 red bell pepper
3 cups fresh spinach leaves, chopped
1 8-ounce can sliced water chestnuts, drained, diced
1/2 pound cooked medium shrimp
2 celery stalks, sliced
2/3 cup chopped green onions
2 tablespoons red wine vinegar
1/4 teaspoon dry mustard
1/2 cup olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried tarragon

Steps:

  • Combine water and rice in heavy medium saucepan. Season lightly with salt and bring to boil. Reduce heat to low; cover and cook until rice is tender, about 40 minutes. Drain and cool.
  • Meanwhile, char red bell pepper over gas flame or under broiler until blackened on all sides. Place in paper bag and let stand 10 minutes. Peel, seed and chop bell pepper.
  • Combine wild rice, bell pepper, spinach, water chestnuts, shrimp, celery and green onions in large bowl.
  • Whisk vinegar and mustard in small bowl to blend. Gradually whisk in olive oil. Add basil and tarragon. Season dressing to taste with salt and pepper. Add dressing to salad and toss to coat. (Can be prepared up to 4 hours ahead. Cover and refrigerate.)

SHRIMP & SPINACH SALAD WITH VINAIGRETTE



Shrimp & Spinach Salad with Vinaigrette image

Make and share this Shrimp & Spinach Salad with Vinaigrette recipe from Food.com.

Provided by Aroostook

Categories     Greens

Time 10m

Yield 2 serving(s)

Number Of Ingredients 11

6 ounces baby spinach leaves
2 cups romaine lettuce leaves, torn into bite-sized pieces
6 ounces black olives, drained
1 cup chopped celery
1 sweet red pepper, cubed in ½ inch pieces
8 ounces cooked and frozen baby shrimp (rinsed and drained)
1/3 cup fresh lemon juice
salt and pepper
1 tablespoon Dijon mustard
1/2 cup olive oil
2 tablespoons snipped fresh chives

Steps:

  • Place lemon juice in a small bowl and whisk in salt, pepper and mustard.
  • Slowing whisk in oil, adding a little at a time until thickened Add rest of the ingredients.
  • Let stand an hour.
  • Mix salad ingredients together in a bowl.
  • Dress w/ vinaigrette.

Nutrition Facts : Calories 753.5, Fat 65.3, SaturatedFat 9.1, Cholesterol 221, Sodium 1193.8, Carbohydrate 19.3, Fiber 8.1, Sugar 5.6, Protein 28.9

SHRIMP SALAD WITH RICE



Shrimp Salad With Rice image

The best shrimp salad I have ever had. Crunchy, tangy, sweet and salty all at the same time! A great different way to use shrimp. :) "Cooking time" is time in the refrigerator in this recipe.

Provided by Red Chef Mama

Categories     Potluck

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 cup shrimp, cleaned and cooked
3 cups rice, cooked
1/4 cup celery, diced
1/4 cup pimento stuffed olive, sliced
1/4 cup green pepper, chopped
1/4 cup pimentos, chopped
1/4 onion, minced
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons mayonnaise
3 cups iceberg lettuce
2 tomatoes, cut into wedges
French dressing

Steps:

  • Split each shrimp lengthwise.
  • In a large bowl, combine shrimp, rice, celery, olives, green pepper, pimento and onion.
  • Cover the mixture and chill for at least 30 minutes.
  • Just before serving, stir together salt, pepper, and mayonnaise and toss with the shrimp mixture.
  • Spoon the mixture on top of the lettuce
  • Garnish with the tomato wedges and any leftover shrimp.
  • Serve with the French dressing.

Nutrition Facts : Calories 651.2, Fat 5.4, SaturatedFat 1, Cholesterol 113.4, Sodium 511.9, Carbohydrate 124.3, Fiber 3.9, Sugar 4, Protein 22.9

SPINACH SALAD WITH SPICED SHRIMP AND MANGO



Spinach Salad with Spiced Shrimp and Mango image

Mango multitasks in this quick weeknight meal. Cool slices contrast with just-seared shrimp, and the remaining fruit that clings to the pit makes a sweet-tart nearly nonfat dressing when pureed with lime juice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 11

1/2 medium red onion, very thinly sliced (about 1 cup)
1/2 cup plus 1 tablespoon fresh lime juice (from about 8 limes)
8 ounces baby spinach
1 large mango (about 1 pound)
10 ounces large shrimp, peeled and deveined, tails intact
1 teaspoon coarse salt
Freshly ground pepper, to taste
1/8 teaspoon cayenne pepper, or to taste
1 tablespoon olive oil
1 tablespoon minced garlic
3 tablespoons coarsely chopped fresh cilantro leaves

Steps:

  • Combine onion and 1/4 cup plus 1 tablespoon lime juice. Cover, and let stand for at least 3 hours, stirring occasionally.
  • Place spinach in a large bowl. Peel mango. Cut along both sides of the pit to create two portions of mango. Slice each portion lengthwise into 1/8-inch-thick slices. Add to spinach.
  • Cut remaining mango from pit, and puree in a food processor or a blender with remaining 1/4 cup lime juice (you should have 1/2 cup puree).
  • Strain onion and add to spinach, reserving juice. Toss shrimp with reserved lime juice, salt, pepper, and cayenne.
  • Heat oil in a nonstick skillet over medium heat. Add garlic, and cook until soft, about 1 1/2 minutes. Add shrimp mixture, and cook until opaque, about 2 minutes. Add mango puree, toss, and heat through. Add cilantro. Remove from heat, and toss with spinach, onion, and sliced mango. Serve immediately.

Nutrition Facts : Calories 195 g, Cholesterol 108 g, Fat 5 g, Fiber 5 g, SaturatedFat 1 g, Sodium 478 g

PARSNIP, SPINACH, ARTICHOKE & WILD RICE SALAD



Parsnip, spinach, artichoke & wild rice salad image

Enjoy this veggie wild rice salad with spinach, artichokes and parsnips as part of a Boxing Day buffet

Provided by Anna Glover

Categories     Side dish

Time 1h15m

Number Of Ingredients 10

350g wild rice (use a mixture, or black rice works well)
200g parsnips (about 2 medium), peeled and cut into thin ribbons using a vegetable peeler
8 tbsp olive oil
2 tsp cumin seeds, crushed
2 lemons, juiced
2 tbsp Dijon mustard
1 tsp dried oregano
200g baby spinach, chopped
300g chargrilled artichokes in oil, drained and sliced
small bunch of mint, leaves picked and finely chopped

Steps:

  • Cook the rice following pack instructions, then drain. Heat the oven to 200C/180C fan/gas 6. Toss the parsnips with 2 tbsp oil and arrange on a large baking sheet lined with baking parchment in a single layer. Sprinkle with some seasoning and half the cumin seeds. Roast for 25-30 mins, stirring halfway through, until golden and crisp.
  • Whisk the lemon juice, mustard, remaining cumin seeds and the oregano together in a large bowl, then add the remaining oil, whisking continuously, until thick. Season well. Stir into the cooked rice.
  • Fold the spinach, artichokes and mint into the rice mixture, and season to taste. Scatter with the parsnip crisps to serve.

Nutrition Facts : Calories 327 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 2 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 1.4 milligram of sodium

SPINACH RICE SALAD



Spinach Rice Salad image

Here's a salad that goes well with many menus. It has a hint of Asian flavor, with spinach and green onions for color and bacon for a bit of crunch.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6-8 servings.

Number Of Ingredients 8

1/2 cup Italian salad dressing
1 tablespoon soy sauce
1/2 teaspoon sugar
2 cups cooked rice
1 celery rib, thinly sliced
4 green onions, thinly sliced
2 cups thinly sliced fresh spinach
5 bacon strips, cooked and crumbled

Steps:

  • In a large bowl, combine the salad dressing, soy sauce and sugar. Stir in the rice, celery and onions. Cover and refrigerate for at least 1 hour. , Just before serving, stir in spinach and bacon.

Nutrition Facts : Calories 136 calories, Fat 8g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 443mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

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Top Asked Questions

What do you put in your shrimp and rice salad?
1 can (28 ounces) whole peeled plum tomatoes with their juices, coarsely chopped 3/4 cup long-grain white rice 1 pound fresh or thawed frozen large shrimp, peeled and deveined 1 package (10 ounces) thawed frozen spinach, drained and squeezed of excess moisture Feta, crumbled, for serving Fresh mint leaves, for serving (optional) Directions
How to cook shrimp and spinach salad?
Directions In a large nonstick skillet over medium heat, melt butter. Add the shrimp. Place spinach in a salad bowl. Top with tomatoes, almonds and shrimp mixture.
How to cook shrimp and rice in a rice cooker?
Directions. Stir in rice and 2 1/2 cups water, then return to a simmer. Cover, reduce heat to low, and cook until rice is tender, about 12 minutes. Stir in shrimp and spinach and simmer, covered, until shrimp is just pink and opaque, about 4 minutes. Season with salt and pepper. Serve, sprinkled with feta and mint and drizzled with oil.
What goes well with shrimp for dinner?
This one-pot shrimp, tomato, spinach, and rice dish, topped with feta, will do the trick. Want an easy weeknight dinner option? This one-pot shrimp, tomato, spinach, and rice dish, topped with feta, will do the trick.

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