Saturday Night Shrimp Salad π€
Prepare to indulge in a delightful culinary experience with this exquisite Saturday Night Shrimp Salad recipe from lovewithrecipes.com. Perfect for those moments when you crave something light, yet satisfying, this salad brings together the succulence of fresh shrimp with a medley of vibrant flavors and textures. With a total preparation time of under 15 minutes, it’s a quick and easy option for any evening gathering or solo indulgence.
Ingredients:
- 1 lb fresh shrimp
- 1/4 tsp vanilla extract
- 1 cup fresh green beans
- 1/2 cup greens of your choice
- 1 tbsp sherry wine vinegar
- 1/2 shallot, finely chopped
- 1/2 cup cherry tomatoes
- 1/2 cup fresh herbs (such as parsley, dill, or basil)
- 6 – 8 fresh hazelnuts, chopped
- 1/2 tsp sea salt
- 1 lemon
- Ground pepper, to taste
Nutritional Information (per serving):
- Calories: 496.3
- Fat: 39.8g
- Saturated Fat: 5.7g
- Cholesterol: 266.1mg
- Sodium: 211.3mg
- Carbohydrates: 7.7g
- Fiber: 1.9g
- Sugar: 2.5g
- Protein: 27.8g
Instructions:
| Step | Description |
|---|---|
| 1 | Preheat your oven to 400 degrees Fahrenheit. |
| 2 | In a bowl, toss the fresh shrimp with the juice of half a lemon, vanilla extract, and 1 tablespoon of salad oil until evenly coated. |
| 3 | Spread the shrimp out on a baking sheet and roast them in the preheated oven for 5 to 7 minutes, or until they turn white, tossing occasionally for even cooking. |
| 4 | Once cooked, remove the shrimp from the oven and allow them to cool to room temperature. |
| 5 | Meanwhile, blanch the carrots and green beans in boiling salted water for 1 minute, then strain and also allow them to cool to room temperature. |
| 6 | Tear or slice the field greens into thin strips and place them in a large mixing bowl. |
| 7 | In another bowl, combine the sherry wine vinegar, juice from the other half of the lemon, and finely chopped shallot. Let this mixture rest at room temperature for about 15 minutes to allow the flavors to meld. |
| 8 | To make the vinaigrette, add the remaining salad oil and nut oil to the vinegar and lemon juice mixture, mixing well until emulsified. |
| 9 | Add the cooled shrimp, blanched vegetables, cherry tomatoes, fresh herbs, and half of the vinaigrette to the bowl with the torn greens. Toss gently to combine, ensuring that everything is evenly coated with the dressing. |
| 10 | Season the salad with sea salt and freshly ground pepper to taste. |
| 11 | To finish, sprinkle the chopped hazelnuts over the top of the salad for added crunch and nuttiness. |
| 12 | Serve your Saturday Night Shrimp Salad immediately and enjoy the burst of flavors with each delightful bite! |
Whether you’re hosting a dinner party or simply treating yourself to a flavorful meal, this Saturday Night Shrimp Salad is sure to impress with its vibrant colors, refreshing taste, and satisfying texture. So, gather your ingredients and get ready to savor the magic of this delicious dish tonight!
