Salads
This Applebee's shrimp and spinach salad recipe delivers the restaurant's signature combination of crispy shrimp, wilted spinach, and creamy herb dressing at home.
The secret lies in perfectly searing the shrimp just until they turn opaque—no overcooking allowed—and tossing them with fresh spinach that wilts just enough to soak up the tangy dressing.
I've replicated the restaurant's technique for achieving that ideal balance of textures and flavors, so you get the same satisfying crunch and creamy richness without the hefty price tag.
The salad's magic comes from the dressing—a blend of mayonnaise, sour cream, and herbs that creates a velvety, slightly tangy coating for every bite. Bacon bits add a smoky, salty contrast that cuts through the richness, while croutons provide the necessary crunch.
What makes this recipe foolproof is the timing: the shrimp must cook quickly over high heat, and the spinach should wilt just enough to stay vibrant but tender. This isn't just a salad—it's a complete meal with protein, greens, and all the flavor elements you'd expect from a restaurant-quality dish.
By the time you're done assembling this salad, you'll have a plate that looks and tastes like it came straight from Applebee's—creamy dressing clinging to the shrimp and spinach, crispy bacon bits scattered throughout, and croutons adding texture with every bite.
The shrimp should be tender yet firm, the spinach bright and slightly wilted, and the dressing perfectly balanced between creamy and tangy. It's the kind of dish that makes weeknight dinners feel like a special occasion.
Perfect for lunches, light dinners, or even as a side for grilled meats, this salad comes together in about 20 minutes—just enough time to prepare without sacrificing flavor.
The recipe scales easily, so you can make a single serving or double it for a crowd. Here's how to bring the restaurant experience home.
Ingredients for applebee's shrimp and spinach salad
Crispy shrimp, creamy dressing, and smoky bacon—here's what makes this restaurant salad shine at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Shrimp (Peeled & Deveined) 🦐 | 1 lb | 31-40 count, tail-on preferred |
| Baby Spinach 🌿 | 5 oz | Fresh, vibrant leaves only |
| Bacon Bits 🥓 | ½ cup | Store-bought or homemade |
| Croutons 🍞 | ½ cup | Toasted, about 1/2-inch cubes |
| Mayonnaise 🥫 | ½ cup | Duck or avocado oil preferred |
| Sour Cream 🧀 | ¼ cup | Full-fat for creaminess |
| Fresh Dill 🌿 | 2 tbsp | Chopped, stems removed |
| Fresh Parsley 🌿 | 1 tbsp | Chopped, for brightness |
| Garlic Cloves 🧄 | 2 cloves | Minced, for dressing |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Olive Oil 🫒 | 1 tbsp | Extra-virgin for richness |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Butter 🧈 | 1 tbsp | Unsalted, for shrimp searing |
The shrimp is everything here. Grab 31-40 count at Trader Joe's or your seafood counter—they're perfect for quick searing. Look for firm, opaque shrimp with no fishy smell. If they're frozen, thaw overnight in the fridge. Butter matters too—unsalted gives you control over seasoning. For the spinach, baby spinach is ideal, but regular spinach works if you chop it small. Avoid pre-washed bags—they wilt faster. Bacon bits? Store-bought saves time, but crisping your own bacon and chopping it yourself adds serious flavor.
No bacon bits? Crisp bacon, chop it fine. Dressing too thick? Add a splash of milk or more lemon juice. Fresh herbs are best, but dried dill at half the amount works in a pinch. The croutons can be store-bought or homemade—just toast them until golden. For the shrimp, don't overcook—they should turn opaque in about 1-2 minutes per side. The dressing keeps well for 3 days in the fridge, so make extra. Want more tang? Add a little extra lemon or a dash of Dijon mustard.
Spinach wilts fast—keep it cold until ready to toss. The dressing clings best to warm shrimp, so assemble right after searing. Store leftovers in an airtight container for 2 days. The shrimp and spinach mix reheats well, but the croutons get soggy—add them fresh when serving. For meal prep, keep components separate until ready to assemble. This salad tastes even better the next day once flavors meld—perfect for lunches.
Why You'll Love This Recipe
- No Fuss, Big Payoff: I swear by this one—just toss the shrimp in a hot pan with a pinch of salt, cook ’em 2-3 minutes per side, and call it done. The bacon bits and croutons add crunch without any extra work, and the spinach wilts in seconds.
- Salty-Sweet Magic: That combo of smoky bacon, briny shrimp, and creamy mayo? It’s the kind of flavor that makes you forget you’re eating a salad. Honestly, my picky-eater husband goes back for seconds every time.
- Office Lunch Hero: Pack it the night before—spinach stays crisp, croutons keep their crunch, and the shrimp holds up perfectly. Between us, this is my go-to when I need something that feels fancy but takes zero effort to assemble.
- Budget-Friendly Luxury: Shrimp and bacon might sound fancy, but you’re using just a handful of each. The mayo and spinach stretch it into a full salad, and leftovers? They’re even better the next day—if there are any.
Step-by-step instructions for Applebee's shrimp and spinach salad
Here's how to make this creamy, herb-packed salad with perfectly seared shrimp and crunchy toppings.
Sear the Shrimp Until Perfectly Pink
Heat a large skillet over medium-high heat and melt the 1 tablespoon butter until it foams. Add the 1 lb large shrimp (peeled & deveined) in a single layer, leaving space between each piece. Season immediately with 0.25 teaspoon black pepper and 0.25 teaspoon salt—this ensures even seasoning while they cook.
Sear for 1-2 minutes per side until the shrimp turn opaque pink and develop a golden crust. Don't overcrowd the pan or they'll steam instead of sear. Remove the shrimp and set aside on a plate, covering loosely with foil to keep warm. The shrimp should curl slightly when done—this is your perfect doneness signal.
Prepare the Creamy Herb Dressing
In a medium bowl, whisk together the 0.5 cup mayonnaise, 0.25 cup sour cream, 2 tablespoons fresh dill, and 1 tablespoon fresh parsley until smooth. Add the 2 minced garlic cloves and 1 tablespoon lemon juice, whisking continuously. The dressing should be thick but pourable—if it's too stiff, add 1 teaspoon olive oil to loosen it.
Season the dressing with the remaining 0.25 teaspoon salt and taste—you want bright, herby flavors with a tangy kick. I like to let it sit for 5 minutes while I finish the salad so the flavors meld slightly. This step is where the creamy promise comes to life, so don't rush it.
Assemble the Salad with Crunchy Toppings
In a large salad bowl, combine the 5 ounces baby spinach, 0.5 cup croutons, and 0.5 cup bacon bits. Gently toss with 1 tablespoon olive oil to help the dressing cling later. The spinach should look fresh and vibrant—if it's wilted, add a splash of cold water and toss again before proceeding.
Drizzle the creamy herb dressing over the spinach mixture and toss gently with tongs. You want just enough coating to flavor each bite without making it soggy. The croutons and bacon bits should still be visible for that satisfying crunch contrast.
Combine and Serve Immediately
Add the seared shrimp to the salad bowl and toss everything together just until the shrimp are evenly distributed. The heat from the shrimp will slightly warm the spinach, making the salad even more inviting. Divide among 4 plates and serve immediately while the shrimp is still warm and the dressing is creamy.
For that restaurant-quality finish, I like to garnish each serving with an extra sprinkle of fresh parsley and a few bacon bits. The contrast of crispy shrimp, creamy dressing, and crunchy toppings on fresh spinach makes every bite satisfying. Leftovers keep well in the fridge for 2 days, but honestly, this salad tastes best fresh.
Pro Tips For Making Applebee'S Shrimp And Spinach Salad
- SEAR SHRIMP FAST: I learned this the hard way—don’t linger over the shrimp. Hit medium-high heat, add 1 tablespoon of oil, and cook just 1-2 minutes per side until they’re opaque (not pink). Overcooking turns them rubbery, and this salad isn’t about tough shrimp.
- TOSS SPINACH LAST: Baby spinach wilts faster than you think. Keep it dry, add it to the bowl after everything else, and toss gently—just enough to coat. If you mix it in early, you’ll end up with sad, limp leaves drowning in dressing.
- CRISP THE BACON: Store-bought bacon bits? Toss them in a dry pan for 30 seconds to revive their crispness. The difference between store-bought and homemade is all in that extra crunch—no one wants soggy bacon in a salad that’s supposed to feel indulgent.
- UPGRADE THE DRESSING: Skip the jarred mayo-based dressing. Whisk 3 tablespoons mayo with 1 teaspoon Dijon mustard, a splash of lemon juice, and a pinch of smoked paprika. It’s faster than you’d think, and the flavor jumps from "fine" to "restaurant-quality."
Flavor customization for this recipe
Spicy Kick Options
Add a dash of hot sauce or Cayenne pepper to the dressing for heat—just ½ teaspoon of Crystal Cayenne or 1 teaspoon of Frank's RedHot does the trick. For smoky heat, swap bacon bits for crispy chorizo (about ½ cup), crumbled and pan-fried until golden.
This adds a deep, smoky flavor that pairs perfectly with the creamy dressing. 🌶️
Citrus Twist
Brighten the salad with extra citrus by adding 1 tablespoon of orange zest to the dressing or tossing the spinach with 1 tablespoon of fresh orange juice before assembling. The citrus cuts through the richness of the dressing and adds a refreshing contrast.
I also like to garnish with thin orange slices for a pop of color and freshness.
Herb Variations
Swap out the dill and parsley for other fresh herbs to change the flavor profile. Try 1 tablespoon of chopped chives and 1 tablespoon of tarragon for a more delicate, slightly sweet note.
Or use 1 tablespoon of chopped basil for a brighter, more Mediterranean-inspired salad. Fresh herbs make all the difference in balancing the creamy dressing.
Cheesy Upgrade
Add ¼ cup of crumbled feta cheese or shredded blue cheese for a tangy, salty contrast to the creamy dressing. The cheese adds a rich, umami depth that complements the shrimp and spinach beautifully.
I recommend using feta for a milder flavor or blue cheese for a bolder, more complex taste. 🧀
Extra Protein
Boost the protein content by adding ½ cup of grilled chicken breast, sliced into strips, or ¼ cup of crumbled goat cheese for a lighter option.
The chicken adds heartiness, while the goat cheese adds a creamy, tangy element that pairs well with the shrimp. Both options keep the salad balanced and satisfying.
Sweet and Savory
Add a touch of sweetness with 2 tablespoons of dried cranberries or 1 tablespoon of honey drizzled over the salad. The sweetness balances the savory flavors of the shrimp and bacon, creating a well-rounded taste.
I also like to add 1 tablespoon of chopped pecans for extra crunch and a hint of sweetness. 🍯
Nutrition facts
Frequently asked questions
Can I use frozen shrimp instead of fresh?
Yes, but thaw them properly first! Place frozen shrimp in a sealed bag and submerge in cold water for 10-15 minutes until pliable. Never microwave—it makes them rubbery. Pat dry thoroughly before cooking to ensure a crispy sear. For best results, use shrimp labeled "frozen raw" with tails on, as they hold their shape better.
How do I make the dressing less creamy?
Reduce the mayonnaise by 2 tablespoons and replace with the same amount of Greek yogurt or light mayo. For extra tang, add 1 extra tablespoon lemon juice or ½ teaspoon Dijon mustard. The dressing will still cling beautifully while being lighter.
What's the best way to reheat leftovers?
Reheat only the shrimp and dressing separately in the microwave for 20-30 seconds. Toss them with fresh spinach and croutons just before serving—this keeps everything crisp. Never reheat the entire salad together or the spinach will turn mushy. Pro tip: Store components separately in airtight containers for up to 2 days.
Can I substitute spinach with another green?
Try arugula or mixed greens for a peppery kick, but avoid iceberg—it won't wilt properly. Kale works too, but remove stems and chop finely. For a heartier salad, use romaine lettuce, but reduce the amount by 25% since it's less tender. Always keep greens cold until ready to toss.
Why did my shrimp turn rubbery?
Overcooking is the most common cause—shrimp cook in 1-2 minutes per side. Use a meat thermometer to check: they're done at 145°F. Also ensure your shrimp are fully thawed and patted dry before cooking. For extra crispiness, add ½ teaspoon cornstarch to the shrimp before searing.