Citrus Shrimp and Spinach Salad

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Total Time
30 mins
0 mins

I usually use baby spinach in this recipe. Nice for a light lunch during the summertime.

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  1. In a small bowl, mix together the mustard, honey, orange juice, and vinegar; cover and refrigerate.
  2. Either on a large serving platter or on individual salad plates, layer in the following order: lettuce leaves, spinach, onion slices, cucumber slices, orange pieces, and shrimp.
  3. Season with salt and pepper to taste (I season as I layer).
  4. Sprinkle with pecans.
  5. Drizzle with honey mustard mixture.
Most Helpful

5 5

Excellent. I sautéed a pound of decent sized raw shrimp (25-30/lb)in one T EVO and one T butter and garlic and crushed red pepper to taste for about 3 or 4 minutes then sliced each in half and topped the salad with the shrimp pieces. Then the honey mustard dressing. Left off the pecans - forgot them - was still delicious. Will definitely make again, this time with the pecans. The flavors of the orange, the slightly sweet/tart tast of the dressing and the shrimp all melded togethr beautifully. Thanks for the recipe.

5 5

Easy. Very tasty. Enjoyed the dressing.

5 5

This recipe was quick, flavorful, and low cal. Just what I was looking for. Hubby and I both loved it. Will make again.