This Easy, Healthy Shrimp salad recipe is big on flavor with greens and an exciting vinaigrette, this is a salad you’ll want to make over and over again.
I saw this shrimp salad recipe on Sam’s blog on Thursday morning and it was on our dinner table Thursday evening. Or at least a similar version was on our table.
What caught my attention about this was the mixture of honey and water to coat the shrimp before cooking. Loved it Sam, it was delicious. I knew any old vinaigrette wouldn’t work for the sweet meat, but what I had mixed up the day before, which was a combination of Jalapeño White Balsamic and Olive Oil, sounded like a good fit. It worked great for this recipe. I already had romaine lettuce on hand, so used that instead of Sam’s suggestion of arugula.
It was a delicious salad and on the table in no time. Thanks for the idea Sam and I look forward to making your recipe exactly as printed. But for now, here’s what I did:
Easy, healthy and delicious
- For the vinaigrette
- 1/4 Cup Jalapeno White Balsamic Vinegar
- 3/4 Cup Extra-virgin olive oil
- 1/4 teaspoon honey
- For the salad
- 2 cups loosely packed greens
- 1 cup grape tomatoes halved
- ¼ cup chopped fresh flat-leaf parsley
- 1 Can Great Northern beans 15.5-ounce, rinsed and drained well
- 1 tablespoon honey
- 1 teaspoon water
- 24 peeled and deveined medium wild caught shrimp about 1 pound,
- Cooking spray
Combine vinaigrette ingredients in a small jar with a tight fitting lid and shake well. Place greens, tomato halves, parsley and beans in a large salad bowl and toss with the vinaigrette.
In a medium bowl combine honey and water and stir with a whisk. Add shrimp to the mixture and toss to coat. Heat a grill pan over medium high heat and coat with cooking spray. Sprinkle shrimp with salt and add to pan. Cook 2 minutes on each side, or until done. Serve with the salad.
Alternately, if you don’t have a grill pan, you can sauté the shrimp in a non-stick pan with a little olive oil, following the cooking directions above
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