Shrimp Scampi Salad

I’m a big fan of adding warm elements, like roasted potatoes, sizzling bacon or a grilled salmon fillet, to fresh salads. The contrasting textures of the warm ingredients on top of cool, crisp greens are so satisfying. This shrimp scampi salad is one of those recipes, with juicy shrimp sauteed in butter, garlic and parsley and piled on a spinach salad.

Besides being nutritious, this seafood-topped salad is a speedy meal for busy nights. The shrimp take less than five minutes to cook, and there’s no salad dressing to mix up. The scampi sauce coats the spinach and infuses the whole salad with the mouthwatering combination of garlic and butter. All you need to finish the salad is a squeeze of fresh lemon for a bit of acidity.

Ingredients for Shrimp Scampi Salad

• Butter: You can use salted or unsalted butter, but we recommend going with the best-tasting butter you can find. The shrimp scampi contains just four ingredients, so it’ll make a difference!
• Shrimp: You’ll need 1 pound of uncooked medium shrimp (31-40 per pound). You can use fresh or frozen shrimp. Peeled and deveined shrimp costs more than shell-on shrimp, but will cut down on prep time. Either way, I recommend pulling off the tails before cooking the shrimp for ease of serving.
• Garlic: A quick saute mellows the sharpness of the raw garlic and infuses the butter with savory, aromatic flavor.
• Parsley: Chopped parsley adds freshness, and the herbal notes enhance the flavor of the shrimp and garlic. Choose flat-leaf parsley for the best flavor.
• Spinach: We’re using fresh baby spinach to build our spinach salad base. Baby spinach tastes milder than bundled spinach, and the smaller leaves don’t require chopping.
• Cherry tomatoes: For extra visual interest, use a package of vibrant heirloom cherry tomatoes. Be sure to slice the tomatoes in half so they’re easier to eat.
• Lemon halves: We top this salad with all of the savory garlic butter, so there’s no need for salad dressing. A squeeze of fresh lemon juice helps balance the earthiness of the spinach and the richness of the shrimp. Serve the salad with extra lemon halves or wedges so guests can add as much citrus as they like.
• Almonds: Sliced almonds add a pleasant crunch to the salad. To bring out their nutty flavor, toast nuts in a skillet over low heat until they’re lightly browned and fragrant.
• Parmesan: Finishing the salad with shredded Parmesan is optional but highly recommended. The cheese starts to melt as soon as it hits the warm shrimp and infuses the salad with its salty, umami flavor.

Directions

Step 1: Cook the shrimp

In a large skillet, heat the butter over medium heat. Add the shrimp and garlic and saute them until the shrimp turn pink, three to four minutes. Stir in the parsley and remove the skillet from the heat.

Editor’s Tip: To ensure the shrimp is evenly cooked, flip it halfway so it cooks for one to two minutes per side.

Step 2: Assemble the salad

Build the salad by arranging the spinach and tomatoes on a platter or large serving dish. Add the shrimp and garlic butter. Squeeze lemon juice over the salad and sprinkle with salt and pepper. Sprinkle the salad with almonds and Parmesan, if desired. Serve immediately.

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Shrimp Scampi Salad Variations

• Change the greens: Use chopped romaine, tender butter lettuce or mixed salad greens as the base of the salad instead of spinach.
• Add more salad toppings: Add blanched green beans, chopped bell peppers or croutons for crunch. For a creamy element, top the greens with cannellini beans or sliced avocado.
• Cook onion with the shrimp: Onion isn’t a traditional ingredient in shrimp scampi recipes, but sauteing a chopped yellow onion will add extra flavor to the finished salad. Saute the onion until it’s tender, then add the garlic and shrimp to the skillet.
• Fill up with grains: For a more filling salad, top the green base with cooked quinoa, farro, orzo or couscous.

How to Store Shrimp Scampi Salad

This salad is best enjoyed fresh, but leftovers can be stored for up to four days. To keep the veggies fresh, store the shrimp scampi and dry spinach salad (without lemon juice) in separate containers in the fridge. The garlic butter will solidify in the refrigerator, but melt again when reheated.

Can you make this shrimp scampi salad ahead of time?

You can assemble the spinach salad a few hours in advance, covering and refrigerating it until you’re ready to cook the shrimp. To prevent wilting, wait to dress the greens with lemon juice until just before serving. For the best flavor and texture, we recommend cooking the shrimp just before serving.

How do you reheat the shrimp for this salad?

You can reheat the scampi-style shrimp in the microwave or in a skillet on the stovetop. If overheated, shrimp can quickly turn from juicy and tender to tough and rubbery, so use 50% power in the microwave or medium-low heat on the stovetop. Watch the shrimp closely and heat them until the butter melts and the shrimp are warmed.

Shrimp Scampi Salad Tips

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Is shrimp scampi salad healthy?

Yes, this dish is a nutrient-dense choice. It’s low in calories, which can support weight management, and chock-full of protein from the shrimp and fiber veggies. Both are also good sources of vitamins, minerals and health-promoting antioxidants. This shrimp scampi salad is a naturally gluten-free and low-carb shrimp dinner.

Can you use frozen shrimp?

Yes, you can use frozen shrimp to make the shrimp scampi. Cook them from frozen—the shrimp will take just a minute or two longer—or thaw the bag of shrimp overnight in the fridge if you prefer. To save time, look for peeled and deveined frozen shrimp.

What other toppings go well with this salad?

Whether you want to add crunch, extra veggies or a creamy element, there are many toppings that work with this shrimp scampi spinach salad. Canned beans, blanched string beans or asparagus, sun-dried tomatoes, olives, avocado slices and croutons are just a few ideas. Feel free to experiment and make it your own!

How do you serve shrimp scampi salad?

You can pile the shrimp directly onto one big platter of spinach salad or portion it onto individual plates. This salad tastes best when the shrimp are still warm, so it’s best to have all the salad elements ready to assemble before you cook it. Serve with slices of bread, breadsticks or hot bowls of minestrone for a nutritious Italian feast.