Sautéed Shrimp and Spinach Salad with Citrus Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender shrimp sautéed with garlic and served atop fresh baby spinach with a bright citrus vinaigrette, perfect for a Whole30 lunch. This mediterranean-inspired whole30 (gluten-free) ready in about 18 minutes pairs peeled and deveined large shrimp, baby spinach, divided olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 8 min Serves 2 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk 1 tbsp olive oil, 2 tbsp fresh orange juice, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified to make the citrus vinaigrette. Set aside.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
  3. Step 3: Add 10 peeled and deveined large shrimp to the skillet, season with 1/2 tsp salt and 1/4 tsp black pepper, and cook for 2-3 minutes per side until pink and opaque. Remove from heat.
  4. Step 4: Place 4 cups fresh baby spinach and 1/4 small thinly sliced red onion in a large salad bowl. Drizzle the citrus vinaigrette over the greens and toss gently to coat.
  5. Step 5: Top the dressed spinach with the sautéed shrimp and sprinkle 2 tbsp toasted sliced almonds over the salad. Serve immediately for a refreshing Whole30 meal.

Frequently asked questions

How long does Sautéed Shrimp and Spinach Salad with Citrus Vinaigrette take to make?

Total time is about 18 minutes (10 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Shrimp and Spinach Salad with Citrus Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep baby spinach from drying out.

Can I substitute ingredients in Sautéed Shrimp and Spinach Salad with Citrus Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Shrimp and Spinach Salad with Citrus Vinaigrette for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sautéed Shrimp and Spinach Salad with Citrus Vinaigrette whole30?

Yes — this recipe is tagged whole30, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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