Warm Shrimp Salad Recipe
field greens, sun-dried tomatoes, avocado
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Ingredients
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Salad Base
Warm Shrimp
Dressing
Finishing
Method
Salad Base
- 1
Prepare greens and vegetables
Place 5 cups of mixed field greens in a large bowl. Thinly slice 1/4 cup red onion and add to the greens. Tear 1/4 cup fresh basil leaves and add. Roughly chop 1 cup drained sun-dried tomatoes and add to the bowl. Halve and pit the avocado; slice or dice just before dressing to prevent browning and set aside.
Dressing
- 2
Make the dressing
In a small bowl or jar, whisk together 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple syrup), 1/4 teaspoon salt, and 1/4 teaspoon black pepper until emulsified. Taste and adjust acidity or seasoning if needed. Reserve until ready to assemble.
Warm Shrimp
- 3
Season the shrimp
Pat 1 lb peeled and deveined large shrimp dry with paper towels. In a bowl, toss shrimp with 2 tablespoons olive oil, 2 minced garlic cloves, 1/2 teaspoon smoked paprika, 1/4 teaspoon red pepper flakes (optional), 3/4 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper until evenly coated.
- 4
Cook the shrimp
Heat a large skillet over medium-high heat until hot. Add the seasoned shrimp in a single layer (work in two batches if needed). Cook without moving for 1-1.5 minutes, then flip and cook another 1-1.5 minutes until shrimp are opaque and just firm (internal temp ~120-125°F). Remove from heat as soon as cooked to avoid toughness. If there is any oil left in the pan, you can spoon a little over the avocado when assembling for extra flavor.
Assembly & Finishing
- 5
Dress the greens
Drizzle about two-thirds of the prepared dressing over the greens, sun-dried tomatoes, onion, and basil. Toss gently to coat evenly. Add the avocado slices and toss very lightly to avoid mashing.
- 6
Top with warm shrimp
Arrange the warm shrimp on top of the dressed salad so the heat slightly wilts the greens and releases aroma from the sun-dried tomatoes.
- 7
Finish and serve
Sprinkle 2 tablespoons toasted pine nuts or chopped toasted almonds and 2 tablespoons grated Parmesan over the salad if using. Add lemon wedges to the plate for squeezing. Drizzle remaining dressing as needed, taste for seasoning and add extra salt/pepper if desired. Serve immediately while shrimp are still warm.