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Grilled Wild Shrimp Burgers™, over Warm Spinach Salad

On a trip to the dense green jungles of Ecuador I met Chef Jan, a transplant from Sweden, who came to the tropics in search of adventure. One afternoon in his test kitchen he made this delicious Warm Spinach Salad and we couldn’t get enough! Fortunately he was kind enough to share his recipe. I’ve made this savory salad with several types of Grilled fish and the flavors also work amazingly well with our Wild Shrimp Burgers™! It’s easy to make and always a crowd pleaser. 

Enjoy! - Capt. Denis 


• 4 Capt. Denis’ Wild Shrimp Burgers™

• 2 tablespoons raisins (or cranberries)

• 1 tablespoon hot water

• 1 teaspoon olive oil

• 1 medium garlic clove minced

• 1 bunch fresh spinach

• 1 tablespoon pine nuts toasted

• 1/4 teaspoon sea salt

• 1/4 teaspoon black pepper

• 2 tablespoons soft goat cheese (optional)


I recommend grilling for this recipe, because the smoky shrimp flavors add to this savory salad. The secret to grilling Wild Shrimp Burgers™ is to use medium heat, about 350°F From frozen it takes about 8-9 minutes per side. Check that they are firm in the center to be sure they are cooked all the way through. Once cooked, cover to retain heat and finish salad.  


In a small bowl, microwave raisins in water to plump for 30 seconds. Drain excess water. In a large non-stick skillet over medium heat, warm oil and garlic. Cook until fragrant about 1 minute. Add spinach and stir occasionally until wilted, about 2 to 3 minutes. Toss with raisins, pine nuts, sea salt, and pepper. Plate the salad and place the cooked Wild Shrimp Burgers™ on top. Add a topping of Goat Cheese on the burgers if you really want to go all out! Serve immediately!  


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