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Grilled Garlic Shrimp and Spinach Salad with Lemon Poppyseed Dressing

Serving Size: 4 servings
Bring this magnificent seafood salad to the table and no one will guess how quickly it came together.

Prepared Meals
Grilled Garlic Shrimp Spinach Salad with Lemon Poppyseed Dressing


  • 1 pkg (14.1 oz/400 g) M&M Food Market Garlic Shrimp, thawed
  • 1 pkg (10 oz/284 g) baby spinach
  • 1 cup (250 mL) sliced pickled baby beets
  • 1/3 cup (75 mL) grated carrot
  • 1/4 cup (50 mL) chopped chives
  • 2 tbsp (30 mL) each, lemon juice, liquid honey
  • 3 tbsp (45 mL) Dijon mustard
  • 2 tbsp (30 mL) poppy seeds
  • 1 small clove garlic, crushed
  • salt and pepper, to taste
  • 1/3 cup (75 mL) vegetable oil


Rinse M&M Food Market Garlic Shrimp and pat dry with paper towel. Brush shrimps with oil and grill, meat side up for 4-6 minutes. Turn shrimp over and continue grilling for 4-6 minutes or to an internal temperature of 158°F (70°C). On 4 large salad plates arrange spinach and beets. Arrange shrimps on top, sprinkle with carrots and chives.

Dressing: In small bowl mix together lemon juice, honey, poppy seeds and garlic; season with salt and pepper. Whisk in oil. Drizzle over salads.