Spinach salad with shrimp skewers

SmartPoints® value per serving
Total Time
20 min
5 min
15 min
In a quick 20 minutes you can have this flavorful shrimp salad on the table. The quickly marinated shrimp get lots of sweet and tangy flavor from the soy-pineapple mixture. Ginger adds a little zing while honey balances the sharpness of the pineapple. Six shrimp per salad is a hearty serving, making this a much more filling dish that is seems. The light sesame ginger dressing is a great balance to the pineapple as well. Be careful not to let your shrimp sit in the pineapple soy mixture for more than 15 minutes or the enzymes from the pineapple will discolor the shrimp and make the texture seem less fresh.


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. Toss the shrimp, pineapple, soy sauce, honey, and ginger in a large bowl until evenly coated. Set aside for 15 minutes.
  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. 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.