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ROASTED SHRIMP SALAD W/ POPPYSEED DRESSING

  • Writer: WineCheeseScallops
    WineCheeseScallops
  • Feb 11
  • 4 min read

Turn a simple weeknight dinner into a light and elegant meal with our Roasted Shrimp Salad with Poppyseed Dressing for Two! Succulent roasted shrimp, fresh baby spinach, juicy tomatoes, and a sprinkle of parmesan cheese are brought together with a creamy, tangy homemade poppyseed dressing. This salad offers a harmonious balance of protein, greens, and a touch of sweetness, perfect for a date night or a healthy meal for two.

Shrimp salad with spinach, diced tomatoes, and grated cheese on a white plate. Wooden background with spinach leaves and cheese wedge.

Elevate your salad game with the vibrant flavors and textures of this recipe. It’s quick to prepare yet tastes like a gourmet dish, proving that simple ingredients can create something extraordinary.

 

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Raw shrimp on a metal tray in a kitchen. Nearby, a package of baby spinach, a tomato, spices, and a cheese block. Warm, casual setting.

Shrimp

Shrimp are not only delicious but also a lean source of protein. Their natural sweetness pairs beautifully with the tangy dressing, while their quick roasting method ensures a tender, juicy bite.


Poppyseeds

These tiny seeds pack a big punch, adding a delightful crunch and nutty flavor to the dressing. They’re also rich in essential minerals like calcium, iron, and magnesium, making them a flavorful and nutritious addition.

 

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Hands slicing a red tomato on a wooden cutting board. The knife reflects light. The kitchen setting is blurred in the background.

Recipe Origin

This recipe was inspired by the versatility of shrimp and the desire for a homemade alternative to discontinued favorites. Ken’s Steakhouse Lite Poppyseed Dressing was once a go-to, but now this creamy, tangy homemade version takes its place. The combination of roasted shrimp and fresh spinach creates a satisfying meal that’s as wholesome as it is delicious.


Perfect for busy weeknights or a romantic dinner, this salad showcases the beauty of fresh, simple ingredients paired with a standout dressing.

Person holds a white plate with fresh spinach and diced tomatoes. Wooden countertop in the background. Bright, colorful, and appetizing.
 

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Tips, Serving Suggestions, and Storage Advice

A gloved hand removes a tray of baked shrimp from an oven. The shrimp are arranged in neat rows on a silver baking sheet.

  • Serve with a crusty baguette or garlic bread for added texture.

  • Swap spinach for arugula or mixed greens if you prefer a different base.

  • Use large shrimp (12 to 15-count) for a more impressive presentation.

  • Double the dressing recipe to use on other salads throughout the week.

  • Add sliced avocado for extra creaminess.

  • Sprinkle toasted almonds or sunflower seeds on top for a crunchy element.

  • For meal prep, keep the dressing, shrimp, and salad components separate until ready to serve.

  • Roast the shrimp on parchment paper for easy cleanup.

  • Chill the shrimp slightly before adding them to the salad for a refreshing twist.

  • Use the dressing as a marinade for other proteins like chicken or fish.

 

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Unique Recipe Qualities | ROASTED SHRIMP SALAD W/ POPPYSEED DRESSING


Grilled shrimp atop fresh spinach with diced tomatoes and grated cheese, creating a vibrant, flavorful salad with a light, fresh mood.

  • Ready in under 30 minutes.

  • Features a homemade dressing free of preservatives.

  • Packed with lean protein and nutrient-rich greens.

  • Versatile—works as a lunch, dinner, or appetizer.

  • Light yet satisfying, perfect for a variety of occasions.

  • Showcases simple ingredients in a sophisticated way.

  • Completely customizable with your favorite greens or toppings.

  • The roasted shrimp are flavorful and perfectly cooked every time.

  • Dressing is a healthier alternative to store-bought options.

  • A fresh and vibrant dish with minimal effort.

 
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Ingredients


Shrimp salad with spinach and tomatoes on a white plate, topped with cheese. A glass of white wine is in the background on a wooden table.

For the Salad:

  • 1–2 lb shrimp, peeled and deveined (12 to 15-count)

  • 1 tablespoon good olive oil

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 5 oz fresh baby spinach

  • 1 tomato, diced

  • 2 tablespoons shredded parmesan cheese


For the Dressing:

  • 1/4 cup good olive oil

  • 2 tablespoons plain, nonfat Greek yogurt

  • 1/2 tablespoon lemon juice

  • 1/2 tablespoon apple cider vinegar

  • 2 teaspoons honey

  • 2 teaspoons poppyseeds

  • 1/8 teaspoon kosher salt


Instructions


  1. Prepare the Dressing

    Combine all dressing ingredients in a mason jar. Secure the lid and shake until fully combined. Store in the refrigerator for 3–5 days.

  2. Roast the Shrimp

    Preheat the oven to 400°F (200°C). Ensure the shrimp are peeled and deveined, removing tails if desired. Place the shrimp on a baking sheet, toss with olive oil, salt, and pepper, and spread them out in a single layer. Roast for 8–10 minutes, until pink, firm, and cooked through. Allow to cool slightly.

  3. Assemble the Salad

    Divide the spinach evenly between two plates. Top with diced tomatoes, roasted shrimp, and a drizzle of poppyseed dressing. Finish each plate with 1 tablespoon of shredded parmesan cheese.


This salad is simple, healthy, and delicious! If you prefer, you can substitute with store-bought poppyseed dressing.

 

MUST-HAVE TOOLS FOR THIS RECIPE


We’re so excited for you to try this recipe! To make it even easier, we’ve put together a list of our favorite kitchen tools that are super helpful for this recipe. By using our affiliate links below, you’ll not only be getting top-notch products but also supporting our blog, Wine Cheese Scallops. Thank you so much for your support—happy cooking!




 

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FAQs


  • Can I use frozen shrimp?

    Yes, just thaw them completely before roasting.

  • Is there a substitute for Greek yogurt in the dressing?

    Use sour cream or mayonnaise for a similar creamy texture.

  • Can I grill the shrimp instead of roasting?

    Absolutely! Grill for 2–3 minutes per side until cooked through.

  • What’s the best way to store leftover dressing?

    Keep it in an airtight container in the fridge for up to 5 days.

  • Can I add more vegetables to the salad?

    Certainly! Sliced cucumbers, bell peppers, or red onion would work well.

 
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For the freshest ingredients to recreate dishes like these at home, we always visit our local gem, General Steak and Seafood.


Their high-quality selection never disappoints!






 

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