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Garlic Shrimp and Mixed Greens Salad with Lemon Dressing Recipe

Garlic Shrimp and Mixed Greens Salad with Lemon Dressing recipe


This is a yummy salad with shrimp, greens, and a lemony dressing. It has crunchy bread crumbs on top. You mix garlic, shrimp, and parsley in a pan, then put it on the salad. It's fresh and good for a big meal.


2 tablespoons olive oil
1/2 cup whole wheat bread crumbs
Zest and juice of 2 lemons
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound raw peeled shrimp, fresh or thawed if frozen
4 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1/2 teaspoon crushed red pepper flakes
4 cups mixed greens (kale, romaine, spinach)
2 tablespoons grated Parmesan cheese
1 tablespoon mayonnaise
1 teaspoon Dijon mustard


Preheat your oven to 400°F (200°C).
In a bowl, mix the bread crumbs with half of the lemon zest, salt, and pepper.
Spread the bread crumb mixture on a baking sheet and toast in the oven for 5 minutes or until golden brown. Set aside to cool.
Heat olive oil in a skillet over medium heat. Add half of the minced garlic and cook until fragrant, about 1 minute.
Add the shrimp to the skillet, sprinkle with parsley, crushed red pepper flakes, and the remaining lemon zest. Cook until the shrimp are pink and cooked through, about 3-4 minutes.
In a large bowl, whisk together the lemon juice, remaining garlic, mayonnaise, Dijon mustard, salt, and pepper to create the dressing.
Toss the mixed greens in the dressing until well coated.
Divide the dressed greens among plates, top with the cooked shrimp, and sprinkle with toasted bread crumbs and grated Parmesan cheese.

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