Eat Clean with this Beautiful Shrimp Salad with Fresh Strawberries!
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.
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