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!

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 I add delicious succulent shrimp sautéed with butter and garlic. 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.

You can leave off the brie cheese, and it will be Whole30 compliant. I ate this when I did Whole30.

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Helpful tips

• You can use fresh raw 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 placing them in a colander. Run cold water over them to help them thaw. As the water runs over the shrimp, I use my hand to 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. Here are some suggestions: arugula, butter lettuce, baby spinach, mixed greens, and spring mix
• We love this sliced brie cheese but you can use feta cheese, shredded cheddar cheese, or something mild like strips of mozzarella.
• We also love to add sprouts, and sprouted beans, but that is optional. It gives the salad a great crunch.
• Fresh herbs like parsley or cilantro can elevate the salad with their bright, aromatic notes.
• I adore chimichurri dressing because of the flavor profile, but you can also drizzle it with a light vinaigrette or olive oil and fresh lemon juice for a fresh, zesty touch.
• Prepare the salad components in advance and assemble just before serving to save time.
• If you have any leftover salad, you can store it in an airtight container for up to 3 days.

How to make a garlic shrimp salad

Pre-pre step

Thaw the shrimp, take off the shells and devein them. Take a paper towel and pat the shrimp dry.

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 heat. Once it heats up, add butter. 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.

Step three

Gather the other ingredients: cucumber, a hard-boiled egg, avocado, grape tomatoes, and red grapes. (A)

Step four

Add a big handful of lettuce to the salad bowl. (B)

Step five

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

Step six

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

Step seven

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

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

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

I hope you enjoyed this garlic shrimp salad recipe.

Other popular salads

• Pear and pomegranate
• Fig with beets
• Brussel sprout

And as always, may all your dishes be delish!

This recipe was written and tested by a human.

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