The easiest tropical shrimp salad by Jennifer Fisher
7
Points®
Total time: 20 min • Prep: 15 min • Cook: 5 min • Serves: 2 • Difficulty: Easy
Ingredients
Olive oil
4 tsp(s), divided
Red wine vinegar
½ tsp(s)
Dijon mustard
½ tsp(s)
Jennifer Fisher Spicy salt
¼ tsp(s), divided
Black pepper
⅛ tsp(s)
Garlic
1 clove(s), large, finely chopped
Uncooked shrimp
20 medium, peeled and deveined
Vegan stick butter
1 tbsp(s)
Romaine lettuce
2 cup(s), plus red leaf lettuce
Avocado
½ medium
Mango
½ large, chopped
Radishes
2 large, cut into matchsticks
Cilantro
1 tbsp(s), finely chopped
Jennifer Fisher Curry salt
¼ tsp(s)
Instructions
1
In a small bowl, whisk together 2 tsp of oil, vinegar, mustard, a pinch of Spicy Salt, and black pepper.
2
In a large nonstick skillet, heat 2 tsp olive oil and garlic on medium-high. Add the shrimp and cook 2 to 3 minutes per side, until just cooked through. Season with a pinch of Spicy Salt. Remove skillet from heat and add the butter, stirring to coat the shrimp and melt the butter.
3
Divide the lettuce between two serving bowls. Top with the avocado, mango, radishes, and cilantro. Add the shrimp, spooning any sauce from the skillet on top. Drizzle with the vinaigrette and season with the Curry Salt, to taste.
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