Shrimp salad

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, divided

Red wine vinegar

½ tsp

Dijon mustard

½ tsp

Jennifer Fisher Spicy Salt

¼ tsp, divided

Black pepper

1 pinch(es)

Garlic

1 clove(s), finely chopped

Uncooked shrimp

20 medium, peeled and deveined

Vegan butter

1 Tbsp

Romaine lettuce

2 cup(s), plus red leaf lettuce

Avocado

½ item(s), medium

Mango

½ large, chopped

Radishes

2 large, cut into matchsticks

Cilantro

1 Tbsp, finely chopped

Jennifer Fisher Curry Salt

¼ tsp

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.

Notes

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