Shrimp and Strawberry Spinach Salad

Shrimp and Strawberry Spinach Salad

Looking for a bright, restaurant-quality meal that leaves you feeling light and energized? This GLP-1 friendly shrimp and strawberry spinach salad beautifully marries sweet fruit and savory seafood into a crisp, high-volume plate. When managing your appetite or tracking healthy weight-loss goals, prioritizing nutrient-dense, high-hydration raw greens is an exceptional way to stay physically full without triggering blood sugar spikes.

Pan-seared shrimp provides an ultra-lean, fast-digesting protein foundation that protects muscle mass and supports steady satiety. Tossed on a bed of raw baby spinach, crisp cucumber, and sharp red onion, the natural sweetness of sliced strawberries perfectly complements the zesty, home-style strawberry balsamic dressing. Healthy monounsaturated fats from toasted almonds and optional avocado help slow down digestion, making this low-glycemic meal incredibly gentle on the stomach and deeply nourishing.

Serving size

1

Ingredients

  • 5 oz. Shrimp, Peeled and Deveined
  • 2 Cups Baby Spinach
  • ¾ Cup Strawberries, sliced
  • ½ Cup Cucumber, diced
  • ¼ Cup Thinly Sliced Red Onion
  • 2 tbsp. Toasted Sliced Almonds
  • ¼ Avocado and Fresh Basil or Mint (Optional)

           Strawberry Balsamic Dressing

  • 1 tbsp. Balsamic Vinegar
  • 1 tsp. Olive Oil
  • 1 tsp. Dijon Mustard
  • 1 tsp. Honey
  • Salt and Freshly Ground Black Pepper

Preparation

Step 1

Pat the shrimp dry and season with salt, pepper, and a pinch of garlic powder.

Step 2

Heat a nonstick skillet over medium heat and cook the shrimp for 2–3 minutes per side, or until pink and cooked through. Remove from the heat and let cool slightly.

Step 3

In a large bowl, combine the spinach, strawberries, cucumber, and red onion.

Step 4

In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper until well combined.

Step 5

Drizzle the dressing over the salad and gently toss to coat.

Step 6

Top with the cooked shrimp, toasted almonds, and optional avocado. Garnish with fresh basil or mint, if desired, and serve immediately.

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