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Smorgasbord Garlic Shrimp Salad

This garlic shrimp salad recipe has succulent shrimp and an abundance of delicious vegetables which makes for a nutritious and fun salad!

Chimichurri dressing poured on the shrimp salad

I love salads and don’t mind a simple salad that has just lettuce, cucumber and a few olives.

But, sometimes I want to have oodles of veggies in my salad. And delicious succulent shrimp that have been sautéed with butter and garlic.

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Tasty.  🙂

I say make this salad when you are tired of the same old salad. It will put pep in your step and make you happy to eat a salad.

Leave off the brie cheese and it becomes Whole30 compliant. I ate this when I did Whole30.

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Helpful tips

  • You can use fresh shrimp but I always use frozen and usually have a few bags of it in my freezer at all times.
  • Here’s how to defrost shrimp – start by taking out 1/2 pound of shrimp from the freezer and place them in a colander. Run cold water over them to help them thaw. As the water runs over the shrimp, I use my hand and stir them around and try to separate them.
  • Once the shrimp is almost thawed, you can peel the shells off and devein them.
  • I use organic baby romaine that has been triple washed, but you can use any lettuce you enjoy.

How to make a garlic shrimp salad

Pre-pre step

Thaw the shrimp, take off the shells and devein them.

Pre-step

Get a sauté pan and a good salad bowl. I got the deep dish at Crate and Barrel.

Step one

Heat the pan on medium. Once it heats up, add butter and once that melts, add the shrimp and garlic.

Step two

Stand there and stir the shrimp every 20 seconds or so and once the shrimp becomes opaque and pink, it is done. It takes roughly 5 minutes.

Sauted shrimp, egg, cucumber, tomatoes and grapes on a colorful table

Step three

Add a big handful of lettuce to the salad bowl.

Lettuce in the shallow bowl and the package behind it

Step four

Line up as many as the shrimp you like across the middle of the salad. Place a handful of the shoots and sprouted beans and place the to one side of the salad.

Shrimp in a row, with bean sprouts and pea shoots in the shallow bowl with the lettuce

Step five

Peel the hard boiled egg, slice it and place it beside the shrimp. Add tomatoes and sliced cucumber.

Hard boiled egg, cucumber and tomatoes added to the salad

Step six

One of my favorite finds is the brie cheese in the background of the photo above. It comes in a rectangle and is very easy to slice.

Slice and put it on the salad with a few red grapes.

Slices of brie cheese and grapes added to the salad completing it

I asked Christopher to help me pour the chimicurri dressing on the salad.

A hand with a container of chimichurri dressing being poured on the salad

I hope you enjoyed this garlic shrimp salad recipe.

And as always, may all your dishes be delish!

If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!

Slices of brie cheese and grapes added to the salad - square

Smorgasbord Shrimp Salad

This salad is simple, fun and delicious!  Really delicious!
5 from 3 votes
Print Pin Rate
Course: Salad
Cuisine: Salad
Keyword: garlic shrimp salad
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 2 Salads
Calories: 496kcal

Ingredients

Smorgasbord begins

  • 1/2 pound raw shrimp defrosted and peeled
  • 2 tablespoons butter
  • 1 clove garlic crushed
  • 2 cups romaine lettuce or lettuce of choice
  • 1/2 cup pea shoots
  • 1/4 cup sprouted beans/peas
  • 1 hardboiled egg cut into cubes
  • 8 grape tomatoes
  • 10 slices cucumber
  • 10 red seedless grapes
  • 4 slices brie cheese cut into little slices

Addons

  • 2 tablespoons Chimicurri dressing

Instructions

Prepare Shrimp

  • Heat sauté pan on medium, add butter and once it's melted, add shrimp and garlic.  Stir shrimp every 20 seconds making sure shrimp is cooked through.  It takes about 5 minutes. It should be opaque and pink.
  • Place two large handfuls of baby romaine lettuce in a bowl
  • Line the shrimp across the middle of the lettuce
  • Add both the pea shoots and bean sprouts on the salad
  • Place sliced egg, cucumber and tomatoes on the lettuce
  • Add the grapes and slices of brie
  • Add dressing
  • Smile
  • Enjoy

Equipment

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Notes

I like to put the veggies in their own little quadrants on the salad.  Makes a pretty salad.  Also you will notice I hadn’t put amounts other than handfuls.  Use as much as you like!  It’s your salad.
Helpful tips
  • You can use fresh shrimp but I always use frozen and usually have a few bags of it in my freezer at all times.
  • Here’s how to defrost shrimp – start by taking out 1/2 pound of shrimp from the freezer and place them in a colander. Run cold water over them to help them thaw. As the water runs over the shrimp, I use my hand and stir them around and try to separate them.
  • Once the shrimp is almost thawed, you can peel the shells off and devein them.
  • I use organic baby romaine that has been triple washed, but you can use any lettuce you enjoy.

Nutrition

Serving: 1salad | Calories: 496kcal | Carbohydrates: 11g | Protein: 40g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 465mg | Sodium: 1374mg | Potassium: 599mg | Fiber: 2g | Sugar: 7g | Vitamin A: 5495IU | Vitamin C: 20.6mg | Calcium: 302mg | Iron: 3.7mg
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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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14 Comments

  1. Oh wow, this has to be the ultimate main course salad ~ there is so much protein in there!

  2. looks delicious and such a beautiful salad, I actually love that you used chimicurri sauce for a dressing.. so yummy.

  3. What a lovely summer salad. And the additional of brie is such a great touch that I haven’t ever thought of doing. Yum!

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