Lemony Parmesan Shrimp Salad
Elevated Dinners, Impressively Easy
- Shellfish
- Milk
- Soy
- Wheat
- Eggs
This simple salad is packed with bright flavors and crisp textures for a light, satisfying meal. You’ll start by sizzling up quick-cooking garlic-herb shrimp to top refreshing baby lettuce tossed with juicy tomatoes and crunchy croutons in a creamy, Parmesan-infused Greek dressing. Garnish with more shredded Parm, and serve with a side of buttery garlic bread pan-toasted to golden perfection (the perfect accompaniment for swiping up any extra dressing).
Ingredients
10 ounce
Shrimp
(Contains: Shellfish)
1 teaspoon
Garlic Powder
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
2 unit
Baby Lettuce
1.5 ounce
Greek Vinaigrette
(Contains: Eggs, Milk)
2 tablespoon
Mayonnaise
(Contains: Eggs)
6 tablespoon
Parmesan Cheese
(Contains: Milk)
4 ounce
Grape Tomatoes
2 unit
Croutons
(Contains: Milk, Wheat)
1 unit
Lemon
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Rinse shrimp* under cold water; pat dry. Season with garlic powder, salt, and pepper. In a hot pan, heat a large drizzle of oil and half the garlic herb butter. Add shrimp; cook until opaque and cooked through, 3-4 minutes. Transfer to a plate. • Melt remaining garlic herb butter in same pan over medium heat. While butter melts, quarter baguette lengthwise and halve crosswise. Add baguette pieces, cut sides down, to pan; cook until toasted, 2-3 minutes.
• Wash and dry produce. • While garlic bread toasts, trim and discard root end from lettuce and separate leaves. Dry lettuce thoroughly; chop into bite-size pieces. • Combine vinaigrette and mayonnaise in a bowl; add lettuce and half the cheese. Toss to coat.
• Cut lemon into wedges. Top salad with shrimp, tomatoes, croutons, remaining cheese, and a squeeze of lemon. Serve with garlic bread.
Shrimp are fully cooked when internal temperature reaches 145°.
