Restaurants›Fresh Off the Hook›Hot Seafood Salad Recipe

Hot Seafood Salad Recipe

Inspired by Fresh Off the Hook
Time30m
Serves4

Our most popular dish! Tiger shrimp, bay scallops, bay shrimp, zucchini, mushrooms, scallions, and diced tomatoes sautéed in white wine and garlic butter atop a bed of fresh Romaine lettuce / spring mix, cheddar jack and Parmesan cheese with an Athenian Greek feta dressing.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Salad Ingredients

Method

Cooking Instructions

1

Prepare the Ingredients

Start by cleaning and deveining the tiger shrimp and bay shrimp. Rinse the bay scallops and set aside. Chop the zucchini, mushrooms, and scallions.

2

Sauté the Seafood

In a large skillet, melt the garlic butter over medium heat. Add the tiger shrimp, bay shrimp, and bay scallops. Sauté for about 3-4 minutes until they begin to turn pink.

3

Add Vegetables

Add the chopped zucchini, mushrooms, and scallions to the skillet. Sauté for an additional 3-4 minutes until the vegetables are tender.

4

Deglaze with Wine

Pour in the white wine and diced tomatoes. Stir to combine and cook for another 2-3 minutes until the wine reduces slightly.

5

Prepare the Salad Base

In a large bowl, combine the Romaine lettuce and spring mix. Toss in the cheddar jack and Parmesan cheese.

6

Assemble the Salad

Top the salad base with the sautéed seafood and vegetables. Drizzle with Athenian Greek feta dressing before serving.