Friday, August 25, 2017

RECIPE: Balsamic Shrimp Salad

I am super excited to give you one of my new favorite recipes! I have been playing around with a lot of salad options, and here is one of my faves! This IS a single serving recipe, so if you want to feed more than one person adjust accordingly. And yes, I DO have the nutritional facts and values below too.

Total Time Cooking and Prepping - 15 minutes
Serves - 1

6 Leaves Romain Lettuce
6 Raw Tail Off Shrimp
1 Green Onion
8 Grape Tomatoes
2 Tbsp Bolthouse Farms Creamy Balsamic Yogurt Dressing
1/4 Avacado
1 oz Low Moisture Part Skim
        Mozzarella Block
2 Tbsp Salted Butter
3 tsp Lemon Juice

1- Melt Butter in a Microwave Safe Bowl and add Lemon Juice to it.
2- Place thawed shrimp in it to marinade. This makes a big difference in how juicy the shrimp is. I let it sit for at least 10 minutes. While it sits I prep my vegetables.
3- Chop or tear the romain lettuce leaves into the desired size. Toss the lettuce in your serving bowl with 2 Tbsp of the Bolthouse Balsamic Dressing. You may WANT to use more, but you do not need it! This will evenly coat all of the lettuce perfectly. Place the dish with the tossed lettuce in the freezer (this will crisp it all up super nicely as you finish the other elements).

4- Cut 1 ounce oz Mozzarella Cheese from the block (I do feel it adds flavor to the salad to do this instead of using pre-shredded mozzarella). Then chop it up into small strips or cubes.
5- Cut cherry tomatoes in half.
6- Cut half an avocado into cubes.
7- Chop just one green onion.

8- add the shrimp to a small pan on the stove on meduim high. Let the butter melt and the shrimp cook. Be sure to turn the shrimp over regularly. Once the shrimp is cooked you can dispose of the excess butter.
9- Assemble your Salad by removing the lettuce form the freezer and placing all the ingredients on top. Place the shrimp last ( I like to cut mine in half but that is not required).
10- Enjoy!

Nutritional Information: 

1 comment:

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-Angela ♥