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Warm Shrimp Salad Recipe
Warm Shrimp Salad Recipe photo by Taste of Home

Warm Shrimp Salad Recipe

Publisher Photo
For a delicious change of pace, try this zesty shrimp mixture spooned over fresh salad greens. The blend of herbs provides plenty of zippy flavor. Serve it with thick slices of Italian or garlic bread for an easy supper. -Judith LaBrozzi, Canton, Ohio
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 4 servings

Ingredients

  • 1/4 cup chopped onion
  • 1 garlic clove, minced
  • 1 tablespoon butter
  • 1/2 cup chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/8 to 1/4 teaspoon crushed red pepper flakes
  • 1 pound cooked medium shrimp, peeled and deveined
  • 4 cups torn mixed salad greens

Nutritional Facts

1 serving (1 each) equals 164 calories, 5 g fat (2 g saturated fat), 180 mg cholesterol, 328 mg sodium, 4 g carbohydrate, 2 g fiber, 24 g protein.

Directions

  1. In a large skillet, saute the onion and garlic in butter until onion is tender. Stir in the broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes or until heated through. Add shrimp; cook and stir for 2 minutes or until heated through.
  2. Place salad greens on four serving plates; top with shrimp mixture. Yield: 4 servings.
Originally published as Warm Shrimp Salad in Quick Cooking July/August 2002, p29

Nutritional Facts

1 serving (1 each) equals 164 calories, 5 g fat (2 g saturated fat), 180 mg cholesterol, 328 mg sodium, 4 g carbohydrate, 2 g fiber, 24 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Warm Shrimp Salad

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (2)
3 Star
 (1)
2 Star
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1 Star
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MY REVIEW
Reviewed May. 4, 2012

We made this with salad shrimp and spinach. It was okay; nothing special and we won't make it again. The shrimp might be better on pasta or on a mix of pasta and salad greens. If I made it again, I would use the low-sodium broth as it was too salty, even for my salt-lick tendencies.

MY REVIEW
Reviewed Apr. 26, 2012

This salad is very good warm. My husband and I love it and he is not much for salads. We left out the red pepper flakes and added some pecans and it was delicous. It is not so good cold.

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