Spinach and Shrimp Salad with Chile Dressing

Spinach and Shrimp Salad with Chile Dressing

  • Prep: 10 min
  • Cook Time: 7 min
  • Total: 17 min
  • Serving: 4 Servings

Add an extra kick of flavor and flair to an otherwise mild and somewhat boring spinach and shrimp salad by tossing it with this piquant chile dressing.


  • 8 cups baby spinach, 8 ounces
  • 1 cup frozen baby peas, thawed and drained
  • 1/2 cup grape tomatoes, halved
  • 1/4 cup plus 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 1 Holland chile, minced
  • 1 teaspoon finely grated fresh ginger
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon turmeric
  • 2-1/2 tablespoons fresh lemon juice
  • Sea salt and freshly ground pepper
  • 1 pound cooked large shrimp


  1. Place the spinach, peas, tomatoes and shrimp in a large salad bowl and toss to combine.
  2. Put the oil into a large sauté pan over medium-high heat. Once it begins to shimmer, add the onion and sauté for 5 minutes, then stir in the chile, ginger, cumin and turmeric and cook for an additional 2 minutes more.
  3. Add the lemon juice to the chile mixture and then sprinkle with a few pinches of salt and pepper. Pour the dressing over the spinach salad and gently toss to combine. Serve immediately.

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