Salads
The creamy Applebee's shrimp and spinach salad delivers restaurant-quality flavor at home with just a few key techniques. This dish transforms simple ingredients into a harmonious balance of tender shrimp, fresh spinach, and a velvety parmesan dressing that ties everything together.
The secret lies in perfectly cooked shrimp and a dressing that's rich without being heavy—achievable with basic pantry staples.
We'll start with garlic-infused shrimp that's sautéed just until opaque, then toss everything together with a dressing made from mayo, sour cream, and a touch of lemon. The result is a salad that's light yet satisfying, with each bite offering a mix of creamy, tangy, and briny flavors.
This version stays true to the restaurant original while making it easier to customize at home.
What makes this salad special is how the components come together: crisp-tender spinach, plump shrimp, and a dressing that clings perfectly to every leaf. The lemon-garlic shrimp adds brightness that cuts through the richness, while the parmesan dressing provides that signature creamy texture.
It's the kind of dish that feels indulgent yet remains balanced enough for a weeknight dinner.
Perfect for lunch meetings, dinner parties, or meal prep, this salad keeps well for up to 24 hours in the refrigerator. The dressing can be made ahead, and the shrimp cooks in just 3 minutes—making it one of the fastest yet most impressive salads you can prepare.
Let's get started on recreating this Applebee's favorite at home.
Ingredients for applebee's shrimp and spinach salad
Simple ingredients that deliver restaurant-quality creamy lemon-garlic shrimp with velvety dressing.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Shrimp (Peeled and Deveined) 🦐 | 1 lb | 16-20 count, fresh or thawed |
| Baby Spinach 🥬 | 8 oz | Fresh, crisp leaves preferred |
| Mayonnaise 🥫 | ½ cup | High-quality, full-fat preferred |
| Sour Cream 🧀 | ¼ cup | Full-fat for creaminess |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated, block preferred |
| Fresh Lemon Juice 🍋 | 2 tbsp | Freshly squeezed, seeds removed |
| Garlic Cloves 🧄 | 3 cloves | Fresh, minced for infusion |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin, for cooking |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Red Pepper Flakes 🌶️ | ¼ tsp | Optional, for heat |
| Dried Parsley 🌿 | 1 tbsp | Chopped, for garnish |
| Cracked Black Peppercorns 🌶️ | 1 tsp | For garnish, optional |
The shrimp makes or breaks this dish—look for 16-20 count at the seafood counter, not those tiny pre-cooked ones. Trader Joe's or Whole Foods usually carry the best quality, but any reputable fishmonger will have them fresh. If using frozen, thaw in the fridge overnight—never under running water, or they'll turn rubbery. The spinach should be baby spinach, not the pre-washed bagged kind (those leaves are often wilted). Freshness matters here—if the spinach looks limp, give it a quick soak in ice water to crisp it back up. For the garlic, freshly minced is non-negotiable—jarred garlic has no flavor.
No fresh parsley? Dried works at half the amount, but fresh is ideal. Short on mayo? Greek yogurt thinned with lemon juice works beautifully—just add an extra tablespoon of lemon to balance. The dressing can be made ahead, but hold off on mixing in the lemon juice until serving to keep it bright. For extra richness, add 1 tbsp of heavy cream to the dressing. The red pepper flakes are optional, but if you skip them, add a pinch of cayenne to the dressing for subtle heat. If your shrimp is already seasoned, reduce the salt in the dressing to 1 tsp instead.
This salad keeps beautifully for 24 hours in the fridge, but the dressing separates if stored longer than 8 hours—just whisk it back together before serving. The shrimp should be cooked last-minute and added just before serving to keep it tender. Portion the dressing separately if you're serving it at a party—people love drizzling it themselves. For meal prep, store components separately: shrimp, spinach, and dressing in individual containers. Assemble just before eating to maintain crispness. The dressing freezes well for 3 months if you want to make a big batch ahead.
Why You'll Love This Recipe
- No Chopping Needed: I swear by this for lazy nights—just toss pre-peeled shrimp and baby spinach into a bowl. The only prep is cracking eggs (if you’re adding them) and grating a little parm, which takes less time than scrolling through your phone.
- Creamy Without Overpowering: That mayo-sour cream mix is chef’s kiss—rich but not heavy, thanks to the spinach’s fresh bite. Honestly, it’s the kind of dressing that makes you want to eat the whole bowl with a spoon.
- Lunch or Dinner Flex: Pack it for work or serve it at a picnic—this salad holds up perfectly. I’ve taken it to potlucks, used it as a side for steak night, and even eaten it cold the next day. (Yes, even on a Tuesday.)
- Budget-Friendly Protein Boost: Shrimp’s the star, but it’s affordable when you buy frozen and thaw it fast. The spinach adds volume, so you’re not just paying for protein—you’re getting a full, satisfying meal for less than takeout.
Step-by-step instructions for lemon-garlic shrimp with creamy parmesan dressing
Here's how to recreate Applebee's signature salad at home with perfectly cooked shrimp and rich, velvety dressing.
Cook the Lemon-Garlic Shrimp to Juicy Perfection
In a large skillet, combine the 2 tablespoons olive oil and 3 cloves garlic cloves over medium-high heat. Let the garlic sizzle for 30 seconds until fragrant—don't let it brown or it'll turn bitter. Add the 1 lb large shrimp (peeled and deveined) and season immediately with 1.5 teaspoons salt and 0.5 teaspoon black pepper. Cook for 2-3 minutes per side until the shrimp turn opaque pink and curl slightly at the edges.
In the last 30 seconds of cooking, add the 2 tablespoons fresh lemon juice and 0.25 teaspoon red pepper flakes. This brightens the shrimp with zesty acidity and adds just the right kick. Remove the shrimp from the pan and set aside, keeping them warm. Don't overcook—they should still be tender with a slight bounce when pressed.
Prepare the Creamy Parmesan Dressing
While the shrimp cooks, whisk together the 0.5 cup mayonnaise, 0.25 cup sour cream, and 0.5 cup freshly grated parmesan cheese in a medium bowl until completely smooth. The mixture should be thick and creamy—this is your base. If it looks too thick, add 1 teaspoon water to loosen it slightly.
Add the 0.5 teaspoon black pepper and 1 tablespoon dried parsley to the dressing and mix well. Taste and adjust seasoning if needed—you might want to add a pinch more salt or lemon juice to balance the richness. The dressing should be tangy enough to complement the shrimp without overpowering it. Cover and set aside while you prepare the spinach.
Assemble the Salad for Maximum Freshness
In a large salad bowl, combine the 8 ounces baby spinach with the cooked shrimp. Gently toss the spinach with 2 tablespoons olive oil and 1 teaspoon salt to soften the leaves slightly—this helps them absorb the dressing better. The spinach should look vibrant and slightly wilted but still crisp.
Pour the creamy parmesan dressing over the shrimp and spinach mixture. Toss gently but thoroughly to coat every leaf and shrimp evenly. The dressing should cling to the shrimp and spinach without making the salad soggy. If the dressing seems too thick after tossing, drizzle in 1 tablespoon lemon juice to lighten it.
Garnish and Serve Immediately
Transfer the salad to serving plates and garnish with 1 teaspoon cracked black peppercorns for a sophisticated touch. The peppercorns add texture and a subtle heat that complements the creamy dressing. For extra flair, sprinkle with an additional 1 teaspoon dried parsley and a few lemon zest strips if you have them.
Serve immediately while the shrimp is still warm and the spinach is crisp. The contrast of warm shrimp with cool, creamy dressing and fresh spinach makes this salad truly special. Each bite should deliver tender shrimp, rich parmesan creaminess, and bright lemon-garlic flavor—just like Applebee's, but with restaurant-quality ingredients at home.
Pro Tips For Making Applebee'S Shrimp And Spinach Salad
- Dry the Shrimp First: I learned this the hard way—wet shrimp steam instead of sear. Pat them thoroughly with paper towels before cooking, especially if they’re fresh or thawed. The difference in texture is night and day, and you’ll avoid that sad, soggy bite.
- Use Room-Temp Dressing: Cold mayo and sour cream clump when mixed with warm shrimp. Let your dressing sit out for 10 minutes before tossing—just enough time to soften slightly. Trust me, your salad won’t curdle, and the flavors blend smoother.
- Don’t Overcook the Spinach: Baby spinach wilts fast, but you don’t want it mushy. Toss it in just before serving or keep it separate until the last second. If you’re prepping ahead, store it dry and add it cold—it’ll perk up instantly when dressed.
- Toast the Parmesan: Skip the pre-shredded stuff—it’s coated in anti-caking agents that make it gummy. Instead, grate fresh Parmesan and toast it lightly in a dry pan for 30 seconds. The nutty aroma and crisp edges elevate the whole dish, even if it sounds like overkill.
Regional styles of this applebee's shrimp and spinach salad
Southern Comfort Style
Inspired by Southern hospitality, this version swaps the classic parmesan dressing for a creamy buttermilk ranch—mix ½ cup mayonnaise, ¼ cup buttermilk, 2 tbsp sour cream, 1 tbsp fresh dill, and ½ tsp garlic powder.
Toss with grilled shrimp (brush with Cajun seasoning before cooking) and baby spinach for a tangy, herby twist. Top with crumbled bacon and diced avocado for extra richness. 🌶️
California-Inspired Twist
For a West Coast take, replace the parmesan dressing with a light citrus vinaigrette—whisk 3 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp honey, 1 tsp Dijon mustard, and salt/pepper.
Use grilled lemon-garlic shrimp and add arugula instead of spinach. Finish with toasted almonds and cherry tomatoes for a fresh, vibrant salad. Perfect for warm weather! 🍋
Italian-Inspired Version
Bring the flavors of Italy home by making a pesto dressing—blend ½ cup basil, ¼ cup pine nuts, 2 cloves garlic, ¼ cup parmesan, and ½ cup olive oil.
Toss with sautéed shrimp (cooked with Italian seasoning) and baby spinach. Add sun-dried tomatoes and shaved parmesan on top for a Mediterranean flair. 🌿
Spicy Cajun Kick
For heat lovers, season the shrimp with a Cajun spice blend (mix 1 tsp paprika, ½ tsp cayenne, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp thyme, and salt/pepper) before cooking.
Use the original parmesan dressing but add 1 tsp hot sauce and ½ tsp smoked paprika for depth. Garnish with chopped green onions and extra red pepper flakes. 🔥
Lightened-Up Version
For a healthier take, replace mayo with Greek yogurt in the dressing (use ½ cup plain Greek yogurt + 2 tbsp sour cream + ¼ cup grated parmesan). Use grilled shrimp (brush with lemon juice and olive oil) and baby spinach.
Add sliced cucumber and cherry tomatoes for crunch. Drizzle with balsamic glaze before serving for a tangy finish. 🥗
Breakfast-Style Salad
Turn this salad into a hearty breakfast by adding crumbled bacon and hard-boiled eggs (sliced). Use the original dressing but boost it with 1 tbsp Dijon mustard for extra depth. Top with chopped chives and a sprinkle of everything bagel seasoning for a savory morning meal. Perfect for brunch! 🍳
Nutrition facts
Frequently asked questions
Can I use frozen shrimp instead of fresh?
Yes, but thaw them properly for best results. Place frozen shrimp in a sealed bag and submerge in cold water for 10-15 minutes—never use warm water as it makes them rubbery. Pat dry thoroughly before cooking. For extra flavor, marinate thawed shrimp in lemon juice and olive oil for 15 minutes before sautéing.
How do I prevent the spinach from getting soggy?
Toss the spinach with 1 tablespoon olive oil and ½ teaspoon salt just before adding the dressing. Keep the shrimp warm separately until the last minute, then combine everything gently. If your spinach still looks wilted, add 1 extra tablespoon lemon juice to brighten it.
Can I make this salad ahead of time?
Prepare components separately: cook shrimp and make dressing up to 8 hours ahead, then store in airtight containers. Keep spinach unwilted by storing it dry in a sealed bag. Assemble just before serving to maintain crispness. The dressing may separate—simply whisk before using.
What if I don't have sour cream?
No problem! Substitute with ¼ cup Greek yogurt or 2 tablespoons heavy cream in the dressing. For extra tang, add 1 extra teaspoon lemon juice. The texture will be slightly lighter but still creamy.
How can I make this salad spicier?
Add ½ teaspoon cayenne pepper to the dressing or sprinkle 1 teaspoon extra red pepper flakes on top. For heat lovers, toss in 1 chopped jalapeño with the shrimp during cooking. Adjust to taste—start with less for milder heat.