Lemony Parmesan Shrimp Salad

20-MIN PREMIUM

Quick

Easy Cleanup

Protein Smart

Lemony Parmesan Shrimp Salad

with Creamy Greek Dressing, Tomatoes & Garlic Bread

15 min

Difficulty: 1/3

This simple salad is packed with bright flavors and crisp textures for a light, satisfying meal. You’ll start by sizzling up quick-cooking garlic-herb shrimp to top refreshing baby lettuce tossed with juicy tomatoes and crunchy croutons in a creamy, Parmesan-infused Greek dressing. Garnish with more shredded Parm, and serve with a side of buttery garlic bread pan-toasted to golden perfection (the perfect accompaniment for swiping up any extra dressing).

Allergens

Shellfish

Eggs

Wheat

Milk

Soy

Utensils

Paper Towel

Large Pan

Large Bowl

Tags

Quick

Pork-free

Pescatarian

Easy Cleanup

Summer

Protein Smart

Spring Flavors

Ingredients

Croutons

2 unit

Baby Lettuce

2 unit

Lemon

1 unit

Shrimp

10 ounce

Greek Vinaigrette

1.5 ounce

Parmesan Cheese

6 tablespoon

Grape Tomatoes

4 ounce

Mayonnaise

2 tablespoon

Garlic Herb Butter

2 tablespoon

Garlic Powder

1 teaspoon

Demi-Baguette

1 unit

Cooking Oil

2 teaspoon (tsp)

Salt

teaspoon (tsp)

Black Pepper

teaspoon (tsp)

Preparation

Rinse shrimp* under cold water; pat dry with paper towels. Season with garlic powder, salt, and pepper.
Heat a large drizzle of oil and half the garlic herb butter in a large pan over high heat. Add shrimp; cook until opaque and cooked through, 3-4 minutes. Transfer to a plate.

Melt remaining garlic herb butter in same pan over medium heat. While butter melts, quarter baguette lengthwise and halve crosswise. Add baguette pieces, cut sides down, to pan; cook until toasted, 2-3 minutes.

Meanwhile, wash and dry produce.
Trim and discard root end from lettuce; separate leaves. Dry lettuce thoroughly; chop into bite-size pieces.
In a large bowl, combine vinaigrette and mayonnaise. Add lettuce and half the Parmesan. Toss to coat.

Quarter lemon.
Divide salad between bowls; top with shrimp, tomatoes, croutons, remaining Parmesan, and a squeeze of lemon juice. Serve with garlic bread and remaining lemon wedges on the side.