Lemony Shrimp and Grain Spinach Salad with Creamy Green Goddess Dressing

This vibrant salad brings together succulent shrimp, wholesome grains and fresh spinach, all tossed in a creamy green goddess dressing with a hint of lemon. It’s a satisfying meal that comes together in just 15 minutes, making it ideal for busy weeknights.

The combination of tender shrimp, chewy grains and crisp spinach creates a delightful texture contrast, while the tangy feta cheese adds a salty finish. This dish is not only quick but also packed with flavor and nutrition.

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Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

2 ounce Green Goddess DressingView ingredient guideLike ingredientDislike ingredient

1 unit Microwavable Grain BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat a drizzle of oil in a large pan over medium-high heat. Add the shrimp and cook, stirring occasionally, until beginning to brown, 2-4 minutes.
2. Meanwhile, gently squeeze the grain blend package to separate the grains; open the package. Add the grain blend to the pan with the shrimp, along with 2 tablespoons of water. Cover and cook, stirring occasionally, until the grains are warmed through and the shrimp is cooked, 2-4 minutes. Season with salt and pepper to taste.
3. In a large bowl, whisk together the green goddess dressing, yogurt, a drizzle of olive oil and a pinch of salt and pepper.
4. Add the spinach and the shrimp and grain mixture to the bowl with the dressing; toss to coat evenly. Taste and adjust seasoning with salt and pepper as needed. Divide the salad between shallow bowls and sprinkle with crumbled feta cheese. Serve immediately.

Recipe Tips

FAQ

Can I use chicken instead of shrimp?

Yes, you can substitute chicken for shrimp. Cook the chicken thoroughly until no longer pink in the center.

Is this salad gluten-free?

The grain blend may contain gluten; check the package label. For a gluten-free version, use certified gluten-free grains.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. The spinach may wilt, so it’s best enjoyed fresh.