Grilled Shrimp and Spinach Salad

Applebee’s has a Grilled Shrimp & Spinach salad that I really enjoy.  In fact, I liked it so much that it was the inspiration for this salad that I created.  This is approximate ingredients for 2 entree salads:

  • 3/4 to 1 lb raw shrimp, peeled
  • 1/2 cup teryaki sauce
  • 1/4 cup honey
  • 1 roasted red pepper, chopped
  • approx. 2 Tbsp red onion, diced finely
  • spinach (generous helping per salad)
  • approx. 2 Tbsp toasted slivered almonds
  • soy-based baco bits
  • sesame ginger Asian salad dressing (low-fat / lite)


  1. Prep ahead of time: roast red peppers in oven under broiler (4-5 inches from heat).  Turn 1/4 every 5-10 minutes (when pepper starts to get brown/black on top side).  After peppers have been cooked on all sides, put each pepper in a small brown paper bag and roll down to “seal” in steam.  Let stand for about 10-15 minutes (until cool enough to handle).  Peel off skin and remove inside seeds / stem.  Chop.  If using right away, it’s great warm.  Otherwise will keep overnight in the refrigerator.
  2. Put shrimp in small ziploc bag.  Mix teryaki sauce and honey in small bowl and add to shrimp.  Toss to coat and marinate in the refrigerator for 30 minutes.
  3. Cook shrimp: grill or saute or roast in oven.  Cook until just done (opaque and firm).  If grilling, use bamboo skewers.
  4. While shrimp is cooking: Assemble salads: heap of spinach, red pepper, red onion, almonds, and sprinkle with baco bits.
  5. Place (hot) shrimp around the edges of the salad.  Dressing to taste.



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