Spinach Salad with Shrimp Skewers

Total Time
20 min
5 min
15 min
After a quick dip in the marinade, the shrimp are grilled and the salad is assembled.


uncooked shrimp

24 medium

drained canned pineapple chunks in juice

1 cup(s)

low sodium soy sauce

1½ Tbsp


2 tsp

ground ginger

¼ tsp

cooking spray

1 spray(s)

fresh baby spinach

8 cup(s), washed and drained

uncooked celery

¼ cup(s), thinly sliced

light sesame ginger dressing

¼ cup(s)

uncooked red onion(s)

2 Tbsp, chopped


  1. 1. Toss the shrimp, pineapple, soy sauce, honey, and ginger in a large bowl until evenly coated. Set aside for 15 minutes.
  2. 2. Alternately thread the shrimp and pineapple chunks on the bamboo skewers. Spray a large nonstick grill pan with nonstick spray and set over medium-high heat for a couple of minutes. Grill the skewers for 6 minutes, until the shrimp is pink and firm, turning once.
  3. 3. Toss the spinach, celery, dressing, and red onion in a large bowl; divide among four plates. Top each salad with a shrimp and pineapple skewer.
  4. Serving size: 2 cups spinach salad and 1 skewer.


Measure your skewers against your grill pan. If you’re working with a round or square pan, you may need to trim the ends of the skewers so they’ll sit flat over the heat and thus cook evenly.

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