Shrimp Salad with Croutons and Edible Flowers
A quick, elegant salad with juicy shrimp, crisp lettuce, crunchy croutons, and a creamy dressing, finished with cheese shavings and edible flowers.
- Total time
- 15 min
- Servings
- 2
- Calories
- 350
- Protein
- 25g
Ingredients
- ½ lb shrimp, peeled and deveined
- 4 cups romaine lettuce, chopped
- 1 cup croutons
- 3 tbsp mayonnaise
- 1 tbsp lemon juice
- ¼ cup parmesan cheese, shaved
Instructions
- 1
In a small bowl, whisk 3 tbsp mayonnaise, 1 tbsp lemon juice, and a pinch of salt and pepper until smooth. Set aside.
- 2
Heat 1 tbsp olive oil in a skillet over medium-high. Add 0.5 lb shrimp and cook until pink and opaque, about 3 minutes per side. Remove from heat.
- 3
In a large bowl, toss 4 cups chopped romaine with the dressing until evenly coated.
- 4
Top with the cooked shrimp, 1 cup croutons, and 0.25 cup shaved parmesan. Garnish with edible flowers and a pinch of red pepper flakes if desired.
- 5
Serve immediately.
Tools you’ll need
- small bowl
- skillet
- large bowl
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
