Shrimp and Herb Salad Recipe | Myrecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Bruce Weinstein and Mark Scarbrough
Sustainable Choice: Choose U.S. Pacific white shrimp farmed in recirculating systems.
Ingredients
Cooking spray
1 pound medium shrimp, peeled and deveined
3/8 teaspoon salt, divided
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon freshly ground black pepper
1 (5-ounce) package mixed salad greens (about 5 cups)
1 cup shaved yellow squash (about 2 medium)
1/4 cup coarsely chopped fresh basil leaves
2 tablespoons coarsely chopped fresh oregano leaves
Instructions
Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle shrimp evenly with 1/8 teaspoon salt. Add shrimp to pan; cook 2 minutes on each side or until done.
Combine oil, juice, remaining 1/4 teaspoon salt, and pepper in a medium bowl; stir with a whisk. Combine greens, squash, basil, and oregano in a large bowl. Add oil mixture; toss gently to coat. Divide salad mixture evenly among 4 plates; top with shrimp.
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