Grilled Shrimp Spring Salad

I can just picture it now: me on the coast of Italy with a drink in my hand and this perfect summer salad heading to my table in the hands of some good looking Italian man….. Okay so the Italian coast thing won’t be happening again for a very long time, it’s Thursday morning and I have to work so there’s no drink, and I am married sooo the Italian waiter thing won’t be happening either. BUT the salad can definitely happen so I guess 1 out of 4 isn’t too bad, stay positive people! 

The only good thing about summer time being sooo hot in Houston it that it really does zap your appetite for overly indulging, I mean who wants to be ridiculously hot and sweaty AND uncomfortably full? Not this girl! So let’s keep these summer dishes light and fresh, not only to help your waistline but also to help us beat the heat! 

Shrimp Spring Salad
Serves 4
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. 1 pound of raw shrimp
  2. 4 cups of spring mix lettuce
  3. 1/2 red onion, chopped
  4. 1/2 cup cherry tomatoes, halved
Dressing
  1. 1 tbsp of dijon mustard
  2. 1/4 cup of olive oil
  3. 1/4 cup of balsamic vinaigrette
  4. 1 clove of garlic, finely chopped
  5. salt and pepper to taste
Instructions
  1. Heat a pan on the stove to medium-high heat. Add the raw shrimp into a small mixing bowl and add in a touch of olive with salt and pepper to taste, mix around until well combine. Once the skillet is hot, add in the shrimp. While the shrimp is cooking, wash and chop all of the vegetables and plate. Also, combine the dressing ingredients into a jar and mix well, set aside. Flip the shrimp to the other side and sauté until the shrimp are pink! Then plate the shrimp on top of the salad and add in the dressing, serve hot and enjoy!
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  I know some people are afraid of cooking seafood but it is super simple you won’t even have to try it multiple times to get it right. I mix the seafood in a little bit of olive oil, salt and pepper then add it to a sauté pan on the stove (medium-high heat). Sauté until the shrimp turns pink and then you know it is done. cakeandconfetti-8392 

You can honestly throw whatever toppings your heart desires on this salad, sunflower seeds, avocado and cucumbers would have been great additions to add in. cakeandconfetti-8402 

cakeandconfetti-8430 You can switch up the lettuce too, spring mix, spinach or butter lettuce would all be great options so don’t be afraid to veer of course a bit.  

What do you think about this recipe? Are you going to give it a go? What toppings would you add to your perfect summer salad?

Love, 

Marla 

About Marla

Welcome to my slice of the internet I’m Marla, a dietitian & creator of The Blonde Pantry. A website that encompasses food, health, nutrition, travel, lifestyle, & home decor. Here you will find what makes me, me and hopefully, I can add something tasty to your table, something beautiful to your home and something thoughtful to your mind.

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