Pan-Sautéed Shrimp Salad

Easy dinner for one tonight! The fam was eating meaty leftovers, which I don’t really eat anymore. So I whipped myself up this easy peasy salad. It’s loaded with veggies and topped with a quickly sautéed shrimp. It’s so easy and so delicious.

Think of this salad as a blank canvas – you can use any kind of green, any kind of protein (shrimp, salad, tuna, chicken, steak, beans, etc…), any veggies… it’s so versatile and easy!

So now it’s your turn! Tell me, what’s your favorite quick dinner that you love making? Happy eating!

Pan-Sautéed Shrimp Salad

  • Servings: 1
  • Difficulty: easy
  • Print

Ingredients

  • 6 ounces large shrimp, peeled, deveined and tails removed
  • 1 tablespoon fresh lemon juice
  • 3 teaspoons olive oil, divided
  • 1 teaspoon minced garlic
  • 3/4 cup Romaine or Boston lettuce
  • 1/2 cup cucumber, chopped
  • 1/2 red pepper, chopped
  • 1/2 yellow pepper, chopped
  • 1/4 cooked edamame
  • 4 hard boiled eggs, quartered
  • 3 tablespoons parsley, chopped

Directions

  1. Toss the shrimp, lemon juice, 2 teaspoons olive oil, and garlic in a small bowl. Heat a large nonstick skillet over medium-high. Add the shrimp mixture, and cook until opaque, 3 to 4 minutes, stirring occasionally.
  2. Layer your plate with the toppings beginning with the lettuce, followed by all the veggies and eggs. Add shrimp and drizzle with remaining teaspoon of olive oil. Enjoy! img_8403_jpg

Original recipe posted January 2021. Updated August 2021.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s