This Easy Applebee’s Grilled Shrimp N’ Spinach Salad features juicy shrimp, fresh spinach, and crisp vegetables tossed in a smoky bacon vinaigrette. Perfect for a light, flavorful lunch or dinner, it’s ready in minutes for a restaurant-quality salad at home.
Bring the flavors of Applebee’s straight to your kitchen with this Easy Grilled Shrimp N’ Spinach Salad with Bacon Vinaigrette.
Tender, juicy shrimp sit atop a bed of fresh spinach and crisp vegetables, all drizzled with a smoky, savory bacon vinaigrette that elevates every bite.
Quick to prepare and packed with flavor, this salad is perfect for a light lunch, dinner, or even a show-stopping starter for guests. It’s the perfect balance of healthy, satisfying, and downright delicious.
Why You Will Love This Recipe!
- Restaurant-Style Flavor at Home: Enjoy the smoky bacon vinaigrette and perfectly grilled shrimp without leaving your kitchen.
- Quick and Easy: Ready in under 20 minutes, ideal for busy weeknights.
- Fresh and Healthy: Packed with spinach, vegetables, and lean protein for a satisfying meal.
- Customizable: Swap veggies or add toppings to suit your taste.
- Versatile Serving: Works as a light lunch, dinner, or elegant appetizer.
Applebee’s Grilled Shrimp N’ Spinach Salad With Bacon Vinaigrette Ingredients
- Raw Shrimp: Large peeled shrimp, deveined, ready for grilling
- Fresh Spinach: Tender baby spinach leaves, washed and dried
- Bacon: Crispy cooked bacon, crumbled for salad topping
- Cherry Tomatoes: Sweet cherry tomatoes, halved for salad freshness
- Red Onion: Thinly sliced red onion for sharp, mild flavor
- Cucumber: Sliced or diced cucumber, adds crunch and freshness
- Bacon Vinaigrette: Smoky, savory bacon vinaigrette dressing for tossing
- Olive Oil: Extra virgin olive oil for dressing or cooking
- Lemon Juice: Freshly squeezed lemon juice for bright, tangy flavor
- Salt: Enhances the flavor of shrimp and vegetables
- Black Pepper: Freshly ground black pepper for seasoning shrimp and salad
How To Make Easy Applebee’s Grilled Shrimp N’ Spinach Salad With Bacon Vinaigrette
Step 1: Set the air fryer temperature to 400 degrees F (200°C) and let it preheat for 3–5 minutes.
Step 2: Pat the shrimp dry with paper towels. Toss them with olive oil, salt, black pepper, and a squeeze of lemon juice until evenly coated.
Step 3: Arrange the shrimp in a single layer in the air fryer basket. Cook for 5–7 minutes, shaking or flipping halfway through, until the shrimp are pink, opaque, and slightly crispy on the edges.
Step 4: In a large bowl, combine the spinach, cherry tomatoes, red onion, cucumber, and crumbled bacon.
Step 5: Place the cooked shrimp on top of the salad. Drizzle with bacon vinaigrette and toss gently to coat everything evenly.
Step 6: Divide the salad onto plates and garnish with extra bacon or lemon wedges if desired. Serve immediately for the freshest flavor and crispest texture.
Easy Applebee’s Grilled Shrimp N’ Spinach Salad With Bacon Vinaigrette Recipe Tips
- Marinate the Shrimp: Let the shrimp sit in olive oil, lemon juice, and black pepper for 15–30 minutes before air frying to enhance flavor and juiciness.
- Preheat the Air Fryer: Always preheat to 400°F (200°C) to ensure the shrimp cook evenly and develop a slight crisp.
- Keep the Salad Crisp: Add the bacon vinaigrette just before serving, especially if prepping ahead, so the spinach and vegetables don’t get soggy.
- Customize Your Veggies: Feel free to add bell peppers, avocado, or radishes for extra crunch and color.
- Garnish for Extra Flavor: Sprinkle extra crumbled bacon, fresh lemon wedges, or a pinch of black pepper on top for an elevated presentation.
Storing and Make Ahead Instructions
- Storing Instructions: Store leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the bacon vinaigrette separate to prevent the spinach and vegetables from getting soggy.
- Make Ahead Instructions: You can prep the shrimp and chop the vegetables a day in advance. Assemble the salad and drizzle with vinaigrette just before serving for the freshest flavor and texture.
Easy Applebee’s Grilled Shrimp N’ Spinach Salad With Bacon Vinaigrette Recipe Faqs
Can I make this salad ahead of time? Yes! Chop the vegetables and cook the shrimp in advance, but keep the bacon vinaigrette separate until ready to serve to keep the salad crisp.
Can I use frozen shrimp instead of fresh? Absolutely. Thaw the shrimp completely, pat dry, and follow the same air fryer instructions for best results.
Can I grill the shrimp instead of using an air fryer? Yes, grill the shrimp over medium heat for 2–3 minutes per side until pink and opaque.
Can I make this salad without bacon? Yes, you can omit the bacon or substitute with turkey bacon or crispy chickpeas for a vegetarian-friendly option.
Can I store leftovers? Store leftover salad in an airtight container in the fridge for up to 2 days. Keep the vinaigrette separate to prevent soggy spinach.
Can I add other vegetables? Definitely! Bell peppers, avocado, radishes, or shredded carrots all work well and add extra color and flavor.
How do I make the bacon vinaigrette at home? Whisk together crispy bacon drippings, vinegar, a touch of mustard, olive oil, and a pinch of sugar for a quick homemade version.
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Easy Applebee’s Grilled Shrimp N’ Spinach Salad With Bacon Vinaigrette
Description
Ingredients
- 1½ lbs large raw shrimp, peeled and deveined
- 6 cups fresh baby spinach, washed and dried
- 6 slices cooked bacon, crumbled
- 1 cup cherry tomatoes, halved
- ½ small red onion, thinly sliced
- 1 cup cucumber, sliced or diced
- ½ cup bacon vinaigrette dressing
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice
- ½ tsp salt
- ¼ tsp freshly ground black pepper
Instructions
- Set the air fryer to 400°F (200°C) and let it preheat for 3–5 minutes.
- Pat the 1½ lbs large raw shrimp dry with paper towels. Toss them in 1 tbsp olive oil, ½ tsp salt, ¼ tsp freshly ground black pepper and a 1 tbsp fresh lemon juice until evenly coated.
- Arrange the shrimp in a single layer in the air fryer basket. Cook for 5–7 minutes, shaking or flipping halfway through, until the shrimp turn pink, opaque, and slightly crispy on the edges.
- In a large salad bowl, combine 6 cups fresh baby spinach, c1 cup cherry tomatoes, ½ small red onion, 1 cup cucumber, and crumbled 6 slices cooked bacon.
- Place the cooked shrimp on top of the salad. Drizzle with ½ cup bacon vinaigrette dressing and toss gently to coat everything evenly.
- Divide the salad among plates and garnish with extra bacon or lemon wedges if desired. Serve immediately for the freshest flavor and crisp texture.
Equipment
- Cooking Spray
- Parchment Paper, optional
Nutrition
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