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©2020 by Gluten Free Socialite

*Any information on this blog is not intended to diagnose, treat, cure, or prevent any disease. Readers with any medical concerns or issues should consult with their medical doctor.

Grilled Shrimp and Spinach Salad


20 Minutes

  1. Combine salt, cayenne pepper, paprika, and lemon juice in a medium sized bowl. Put shrimp in a mixing bowl and rub in seasoning mixture until all shrimp is coated well. 

  2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add shrimp and cook for about 2-3 minutes on each side, turning once midway, until shrimp is pink and cooked through. Remove shrimp from the skillet.

  3. Wipe the skillet clean and add 1 tablespoon of olive oil. Add sliced mushrooms and stir until they begin to soften.

  4. In a salad bowl, add spinach, cilantro, and avocado. Drizzle salad with olive oil and freshly squeezed lemon juice. Season with salt and pepper to taste. Top with shrimp and mushroom and enjoy!



For the shrimp:

  • 1 pound large shrimp peeled and deveined

  • 1 teaspoon salt

  • 1/2 teaspoon cayenne pepper

  • 1 teaspoon paprika

  • 2 teaspoons lemon juice

  • 2 tablespoons olive oil


For the salad:

  • About 1 1/2 cups of fresh Spinach

  • Handful of Cilantro

  • Half an avocado, diced

  • 4-5 white mushrooms, sliced and grilled

For the dressing:

  • 2 tablespoons olive oil

  • lemon juice from 1/4 a lemon

  • Salt and pepper to taste


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