We are still in the throws of summer which means lots of fresh eats! I can't think of anything better during these hot days than something like this Summer Shrimp Salad. It is fresh and light and requires minimal cooking. Perfect as a lunch, a starter or a side dish to a summer barbecue.
In a medium bowl, combine the shrimp, lime juice, salt, and one tablespoon of olive oil. Set aside.
Preheat oven to 350 degrees. Put the cherry tomatoes in a small baking tin and drizzle over one tablespoon of the olive oil. Roast for about 15 minutes. Remove from oven and set aside to cool.
Heat a large skillet over high heat for about a minutes. Add the shrimp and cook for 3-4 minutes until cooked through and pink. Remove from heat and set aside.
On a large salad plate, arrange the lettuce and top with avocados, figs, cherry tomatoes, cheese and shrimp. Top off with a little parsley and serve with salad dressing of your choice.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Summer Shrimp Salad
Amount Per Serving (1 serving)
Calories 306Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 5g31%
Cholesterol 153mg51%
Sodium 976mg42%
Potassium 647mg18%
Carbohydrates 17g6%
Fiber 5g21%
Sugar 10g11%
Protein 19g38%
Vitamin A 816IU16%
Vitamin C 36mg44%
Calcium 285mg29%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.