In a large mixing bowl, combine the arugula, spinach, and cooked diced beets to create the salad base. Toss gently to mix.
In a non-stick skillet, heat the olive oil over medium heat. Add the shrimp to the skillet.
Sprinkle the smoked paprika, chili powder, salt, and pepper over the shrimp. Sauté for about 3–4 minutes, or until the shrimp turn pink and opaque, stirring frequently for even cooking.
Remove the skillet from the heat and let the shrimp rest for a minute to absorb the flavors.
Plate the arugula, spinach, and beet mix on a serving platter, then top with the sautéed shrimp.
Finish the salad by sprinkling chopped cilantro and cracked black pepper on top. Optionally, add slices of avocado, crumbled feta, and a handful of sunflower seeds or walnuts for added texture and flavor.
Serve immediately while the shrimp are warm.
