Garlic Shrimp Salad

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

This shrimp salad is simple, fun, and delicious! The perfect change from any boring old salad.

Course Salad

Cuisine Salad

Keyword garlic shrimp salad

Prep Time 10

Cook Time 5

Total Time 15

Servings Salads

Calories 496kcal

Author Elaine Benoit

Equipment

sauté pan

Ingredients

Smorgasbord begins

1/2 pound raw shrimp (defrosted, peeled, and pat dry with paper towels)
2 tablespoons butter
1 clove garlic crushed
2 cups romaine lettuce (or lettuce of choice)
1/2 cup pea shoots (or other shoots like broccoli - optional)
1/4 cup sprouted beans/peas (optional)
1 hardboiled egg (cut into cubes)
8 grape tomatoes
10 slices cucumber
10 red seedless grapes
4 slices brie cheese (cut into little slices)

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.
1/2 pound raw shrimp, 2 tablespoons butter, 1 clove garlic
Place two large handfuls of baby romaine lettuce in each bowl.
2 cups romaine lettuce
Divide and line the shrimp across the middle of the lettuce. Add both the pea shoots and bean sprouts to the two salads.
1/2 cup pea shoots, 1/4 cup sprouted beans/peas
Place chopped egg, cucumber, grapes, brie, and tomatoes on the lettuce.
1 hardboiled egg, 8 grape tomatoes, 10 slices cucumber, 10 red seedless grapes, 4 slices brie cheese
Add dressing of choice. Serve and enjoy.

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 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.

Nutrition