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This shrimp and strawberry salad is a bright and beautiful Salad, that comes together really, really fast – IMPRESSIVE for company or BREEZY Summertime entertaining.
❤Rachel
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Shrimp Salad with Fresh Strawberries
Shrimp + Fresh Strawberries + Limey Vinaigrette = Our NEW Summertime OBSESSION!
I won’t blame you at all if this becomes YOUR famous new signature dish to serve at all of your patio dinner parties taking ALL the credit!
This shrimp and strawberry salad is a bright and beautiful Salad, that comes together really, really fast – IMPRESSIVE for company or BREEZY Summertime entertaining.
Makes about 4 servings
Ingredients:
- 1.5 lbs. raw shrimp, peeled and deveined
- 1 Tbsp olive oil or avocado oil
- sea salt and fresh ground black pepper, to your taste (about 1/8 teaspoon each)
- 1/2 cup roughly-chopped pecans
- 2 heads crisp Romaine lettuce, chopped
- 2 cups fresh strawberries, quartered
- 1 small red onion, sliced
- 1/3 cup crumbled feta, parmesan, cotija, or goat cheese of your choice
- 1 Tbsp fresh chopped parsley or cilantro
For your Homemade Limey Vinaigrette:
- 2 cloves fresh garlic, minced
- 1 tsp Dijon mustard
- juice and zest of 1 large lime
- 1 Tbsp raw honey
- sea salt and pepper, to taste, teeny tiny pinch of each
- 4 Tbsps extra virgin olive oil
Instructions:
In a small bowl, whisk to combine all of your vinaigrette ingredients.
In a large skillet or frying pan, heat oil over medium-high heat.
Add shrimp in a single layer and sprinkle with sea salt and pepper. Cook for about 4 minutes while tossing and stirring, until they turn pink and opaque.
In a large bowl (or 4 separate serving bowls) equally add lettuce, strawberries, cooked shrimp, cheese, pecans, and onion nicely as shown. Sprinkle salad with chopped parsley or cilantro.
Just before serving, drizzle your vinaigrette over the salad and gently toss.
Serve with a few extra lime wedges.
Enjoy!
❤Rachel
Enjoy and remember to tag me @CleanFoodCrush in your creations!
Ingredients
- 1.5 lbs. raw shrimp, peeled and deveined
- 1 Tbsp olive oil or avocado oil
- sea salt and fresh ground black pepper, to your taste (about 1/8 teaspoon each)
- 1/2 cup roughly-chopped pecans
- 2 heads crisp Romaine lettuce, chopped
- 2 cups fresh strawberries, quartered
- 1 small red onion, sliced
- 1/3 cup crumbled feta, parmesan, cotija, or goat cheese of your choice
- 1 Tbsp fresh chopped parsley or cilantro
For your Homemade Limey Vinaigrette:
- 2 cloves fresh garlic, minced
- 1 tsp Dijon mustard
- juice and zest of 1 large lime
- 1 Tbsp raw honey
- sea salt and pepper, to taste, teeny tiny pinch of each
- 4 Tbsps extra virgin olive oil
Instructions
- In a small bowl, whisk to combine all of your vinaigrette ingredients.
- In a large skillet or frying pan, heat oil over medium-high heat.
- Add shrimp in a single layer and sprinkle with sea salt and pepper. Cook for about 4 minutes while tossing and stirring, until they turn pink and opaque.
- In a large bowl (or 4 separate serving bowls) equally add lettuce, strawberries, cooked shrimp, cheese, pecans and onion nicely as shown. Sprinkle salad with chopped parsley or cilantro.
- Just before serving, drizzle your vinaigrette over the salad and gently toss.
- Serve with a few extra lime wedges.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 1.5 lbs. raw shrimp, peeled and deveined
- 1 Tbsp olive oil or avocado oil
- sea salt and fresh ground black pepper, to your taste (about 1/8 teaspoon each)
- 1/2 cup roughly-chopped pecans
- 2 heads crisp Romaine lettuce, chopped
- 2 cups fresh strawberries, quartered
- 1 small red onion, sliced
- 1/3 cup crumbled feta, parmesan, cotija, or goat cheese of your choice
- 1 Tbsp fresh chopped parsley or cilantro
For your Homemade Limey Vinaigrette:
- 2 cloves fresh garlic, minced
- 1 tsp Dijon mustard
- juice and zest of 1 large lime
- 1 Tbsp raw honey
- sea salt and pepper, to taste, teeny tiny pinch of each
- 4 Tbsps extra virgin olive oil
Instructions
- In a small bowl, whisk to combine all of your vinaigrette ingredients.
- In a large skillet or frying pan, heat oil over medium-high heat.
- Add shrimp in a single layer and sprinkle with sea salt and pepper. Cook for about 4 minutes while tossing and stirring, until they turn pink and opaque.
- In a large bowl (or 4 separate serving bowls) equally add lettuce, strawberries, cooked shrimp, cheese, pecans and onion nicely as shown. Sprinkle salad with chopped parsley or cilantro.
- Just before serving, drizzle your vinaigrette over the salad and gently toss.
- Serve with a few extra lime wedges.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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