Gluten Free Grilled Shrimp and Spinach Salad

Love itDon’t love itNot greatSatisfiedReally goodLove itTried it? Rate it

This is a light, fresh, and healthy grilled shrimp and spinach salad that can be whipped together quickly. 

Enjoy this salad on its own or try pairing it with a soup for a satisfying and filling meal.

i'm Nicole

I started this blog after I was diagnosed with Celiac Disease. After struggling to adjust to a mandatory gluten free diet, I wanted to create a resource for others trying to learn their way around this gluten filled world.

Mary Ruth Organics.png

Serves 1

20 Minutes


For the shrimp:

  • 1 lb. 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

  • avocado, halved and diced

  • 4-5 white mushrooms, sliced and grilled

For the dressing:

  • 2 tablespoons olive oil

  • lemon, cut into 1/4 and squeeze for juice

  • salt and pepper to taste


Step 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.

Step 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.

Step 3:

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

Step 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!

VitaClay Slow Cooker

latest blog post

To play, press and hold the enter key. To stop, release the enter key.