Use an array of colorful tomatoes to make this healthy shrimp salad pop. Cooking the shrimp with fresh herbs and garlic infuses them with flavor without coming off too strong for a light dinner salad that's perfect for summer entertaining. Source: EatingWell Magazine, June 2019

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Ingredients

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Directions

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  • Preheat oven to 350 degrees F.

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  • Toss shrimp with oil, thyme and garlic on a rimmed baking sheet. Sprinkle with salt and pepper. Bake until the shrimp are pink and firm, 8 to 10 minutes.

  • Transfer the shrimp to a large bowl (discard thyme and garlic). Add lemon juice and stir to coat. Gently stir in cucumber, tomatoes and basil. Arrange the shrimp and vegetables in a serving bowl. Serve drizzled with any dressing left in the bowl and garnish with more basil, if desired.

Tips

Note: At her restaurant, Compère Lapin in New Orleans, CHEF NINA COMPTON pairs culinary inspiration from her Caribbean upbringing with Louisiana's indigenous ingredients, such as the shrimp in this salad. The Top Chef finalist chooses Louisiana wild gulf shrimp for their sweeter flavor.

Nutrition Facts

290 calories; 15.1 g total fat; 2.2 g saturated fat; 228 mg cholesterol; 322 mg sodium. 810 mg potassium; 10.2 g carbohydrates; 2 g fiber; 5 g sugar; 30.5 g protein; 1208 IU vitamin a iu; 25 mg vitamin c; 29 mcg folate; 138 mg calcium; 2 mg iron; 81 mg magnesium;

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