I named this the smorgasbord garlic shrimp salad recipe because it has just about everything you could think of in it. Well, not everything obviously, but you get the idea!
I love salads. Moreover, I like simple salads, made with just lettuce, cucumber and a few olives. Although, sometimes I want to have oodles of veggies in my salad.
This is one of those times. Hence, I put lots of veggies in this smorgasbord garlic shrimp salad. I also put in one of my favorite sea foods.
Sautéed shrimp with garlic.
Smorgasbord garlic shrimp salad. Yum.
I always have raw shrimp in my freezer. As a matter of fact, I almost never buy cooked shrimp. Not that I don’t trust the peeps who cook it, it’s just that I like to control the amount of time it cooks.
For instance, if I were to make this salad with pre-cooked shrimp, would it be faster? Yes, but not much faster because sautéed shrimp takes a mere 5 minutes to cook.
Did you hear me?
FIVE minutes! So control your shrimp-eating destiny and sauté it yourself. At the same time, think of this: the pre-cooked shrimp is boiled as the cooking method. Not sautéed. Not sautéed in butter and garlic.
So, are you excited that summer is here? Because I am. This year, when it was spring in New England, it was rainy and cold a lot. But now summer is in full force. And I revel in it!
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How to make the smorgasbord garlic shrimp salad
Garlic shrimp makes me happy
I start by taking out 1/2 pound of shrimp from the freezer. Then, I place them in my colander and run cold water over them to help them thaw. As the water runs over the shrimp, I use my hand and shushle them around!
I turn off the water but for the next 3 – 5 minutes I’ll come back and shushle the shrimp a few times.
Next, I peel the shrimp once they are thawed. I heat a sauté pan on medium heat. I add 2 tablespoons of butter then and once it melts, I add the shrimp. In any case, I stand over it as it cooks, stirring every 20 seconds or so. It should take roughly 5 minutes. And you will know that it is done when the shrimp goes from translucent to opaque, as in the photo above.
I take two big handfuls of baby romaine lettuce and put it in a dish. I also gather my pea shoots and sprouted beans!
At this point, it’s time to line the shrimp across the middle of the salad. I take a handful of the shoots and beans and place them artistically on the salad!
I peel an egg, slice it up and place it on the garlic shrimp salad. Next, I wash some tomatoes and plop them on, as well as some sliced cucumber.
It’s shaping up!
Brie in a rectangle?
One of my favorite finds is this rectangle above. Know what it is? Well, let me tell you, it is BRIE that you can slice. Say what? I’m so excited. It is meant for slicing for crackers. Let me tell you, it is creamy and delicious!
Another fun way of eating brie. Are you as excited as I am?
When I first placed the sliced brie on the garlic shrimp salad, I had scattered it on top of the salad. Then I realized that I didn’t like the way it looked, so I clumped it together.
But, obviously I missed a few pieces. Two to be exact. Let me just blame being excited to eat it!!
Don’t assistants wear spangles?
Oh Christopher, I need your hand to help me pour. He is not wearing spangles.
I made some chimichurri salad dressing and knew it was going to be super delicious on this garlic shrimp salad. So, Christopher poured it on!
In fact, he poured it on real good!
By the way, notice the different background? I wanted to see if I liked it better and yes, I do.
I hope you enjoyed this recipe!
Please feel free to leave me a comment! Come on, do it! And leave a rating as well, because it is the smart and helpful thing to do.
And as always, may all your dishes be delish!
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Smorgasbord Shrimp Salad
- 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
- 2 tablespoons Chimicurri dressing
- 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
- Place two large handfuls of baby romaine lettuce in a bowl
- Line the shrimp across the middle of the lettuce
- Place handful of both the pea shoots and bean sprouts on the salad
- Place egg, cucumber slices and tomatoes on the lettuce
- Add the grapes and slices of brie
- Dress the salad
- Eat the salad
- Smile at the salad