If you’re looking for an easy weeknight salad to make before we get into true fall weather where all we want to eat is soup and carbs, here’s a good option! The shrimp is delicious, and the salad has a great mix of veggies.
Recipe adapted from here.
2 tablespoons butter
1 pound uncooked medium shrimp, peeled, with tails removed
1 small garlic clove, diced
2 tablespoons sriracha sauce
1 cup fresh or frozen corn
3 tablespoons fresh basil, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1 small bell pepper, chopped
1 avocado, chopped
1 cup grape tomatoes, cut in half
1 bag romaine lettuce, washed and cut into tiny pieces
Drizzle of olive oil
Drizzle of balsamic vinegar
1. In a large skillet, cook the shrimp. If you are using fresh shrimp, melt the butter first before adding the shrimp to the pan. If the shrimp is frozen, place the shrimp straight into the pan without butter and cook (possibly emptying out excess water).
2. Once cooked, add the garlic, sriracha, basil, corn, salt and pepper. Cook for 5 minutes.
3. In a serving bowl, add the chopped romaine, bell pepper, tomato, and avocado. Top with the shrimp mixture.
4. Drizzle with olive oil and balsamic vinegar. Serve immediately.