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Garlic Lemon Shrimp with Mixed Greens and Herb Croutons Recipe


This is a yummy salad with shrimp, greens, and crunchy croutons. It has garlic, lemon, and cheese. You cook shrimp in a pan and mix greens with a tasty dressing. Then you put it all together on a plate and add croutons on top.


1/2 cup olive oil
1/4 cup white wine vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
1 pound raw peeled shrimp
4 cups mixed greens (kale and romaine)
1/4 cup grated Parmesan cheese
2 tablespoons unsalted butter
1/2 cup whole wheat bread crumbs
4 cloves garlic, minced
2 tablespoons fresh lemon juice
2 teaspoons lemon zest
1 tablespoon chopped fresh parsley


Preheat your oven to 375°F (190°C).
In a large bowl, whisk together olive oil, white wine vinegar, honey, Dijon mustard, salt, and black pepper to create the dressing. Set aside.
Place the shrimp on a paper towel and pat dry. Season with salt, pepper, and red pepper flakes.
In a skillet over medium heat, melt the butter. Add half of the minced garlic and cook until fragrant, about 1 minute.
Add the shrimp to the skillet and cook until they turn pink and are cooked through, about 3-4 minutes per side. Squeeze 1 tablespoon of fresh lemon juice over the cooked shrimp.
In a separate bowl, mix the whole wheat bread crumbs with lemon zest, remaining garlic, and chopped parsley.
Spread the bread crumb mixture on a baking sheet and toast in the oven for 5-7 minutes, or until golden brown.
Toss the mixed greens with the prepared dressing and Parmesan cheese.
Divide the dressed greens among plates, top with the cooked shrimp, and sprinkle with the toasted herb croutons.
Serve immediately and enjoy your delicious Garlic Lemon Shrimp with Mixed Greens and Herb Croutons.

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