top of page

Spinach and Shrimp Salad


  • 1 lb large shrimp, peeled and deveined

  • 1 tablespoon olive oil

  • 1/2 tablespoon creole tang or cajun seasoning

  • 6 cups baby spinach leaves

  • 1/2 red onion, thinly sliced

  • 1 avocado, sliced (optional)

  • 1 tablespoon of Epis Lakay seasoning base

  • 1/4 cup crumbled feta cheese (optional)

  • 1/4 cup sliced almonds, toasted (optional)

For the dressing:

  • 3 tablespoons olive oil

  • 2 tablespoons lemon juice

  • 1 clove garlic, minced

  • Salt and pepper to taste


  1. In a bowl, toss the peeled and deveined shrimp with olive oil, garlic & herb seasoning, and creole tang seasoning until well coated.

  2. Heat a skillet over medium heat. Add the seasoned shrimp and cook for 2-3 minutes on each side, or until pink and cooked through. Remove from heat and set aside.

  3. In a large bowl, combine baby spinach, sliced red onion, sliced avocado, crumbled feta cheese, and sliced almonds. Set aside.

  4. In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper to make the dressing.

  5. Add the cooked shrimp to the salad bowl.

  6. Drizzle the dressing over the salad and toss gently to coat everything evenly.

  7. Serve immediately, garnished with additional sliced almonds and feta cheese if desired.

This Spinach and Shrimp Salad with Seasoned Shrimp offers a flavorful twist with the garlic & herb and creole tang seasoned shrimp, complementing the fresh ingredients and zesty dressing perfectly. Enjoy!

2 views0 comments

Recent Posts

See All


bottom of page