Real Recipes From Real Home Cooks ®

garlic shrimp salad

(1 rating)
Recipe by
Marieta Chong
San Gabriel, CA

I made this recipe over 12 yrs ago when I started my diet...w/ over 12 main ingredients (including purple & green onions, cucumber, cilantro, dried yellow grapes, dried cranberries); but working full-time & commuting, I cut it down in half just to meet my daily vegetable intake. Sometimes I substitute the shrimp w/ baked chicken breast.

(1 rating)
yield 1 -2
prep time 30 Min
cook time 20 Min

Ingredients For garlic shrimp salad

  • 5-7 sprig
    romaine lettuce;
  • 1
    egg – i boil 4 eggs that are good for a week, write “hard” on shell using a pencil & store back in egg case);
  • 3-4 lg
    raw shrimps (peeled & deveined);
  • 1/2 md
  • 1/2
  • 5-6
    red grapes, seedless is best;
  • 1 Tbsp
    olive oil;
  • 1 md
    bulb of fresh crushed garlic;
  • 1/4 tsp
    cayenne pepper
  • 1 md
    corn, raw (optional)
  • 1 md
    beet, raw (optional)
  • 1 Tbsp
    roasted almonds/walnuts (optional)
  • 2 Tbsp
    ranch lite dressing or your favorite dressing
  • 2 Tbsp
    olive oil, extra virgin (optional dressing)
  • 1/2
    fresh lemon/lime juice (optional dressing)
  • 1 sm
    bulb of garlic, crushed (optional dressing)
  • 1 tsp
    dried parsley (optional dressing)
  • dash salt & pepper (optional dressing)

How To Make garlic shrimp salad

  • 1
    Cover eggs w/ cold water, turn on medium heat (water should boil after 7 mins. in small pot); turn off gas; cover for 15 minutes; then replace warm water w/ cold water, uncovered.
  • 2
    Mix cayenne pepper & shrimp together. Pour oil in non-stick pan; lightly brown garlic, add shrimp & cook for 3 min.; cool & set aside.
  • 3
    Wash lettuce, tear into pieces & place in salad spinner to dry.
  • 4
    Cut tomatoes & grapes in halves & remove seeds, if any; place on a bed of lettuce.
  • 5
    Optional corn/beets: Boil fresh peeled corn & 3 cups of water in microwave every 5 min. up to 15 minutes til corn is cooked (turn corn every 5 min.); also boil peeled beet (cut in half) w/ one cup of water in microwave, cook the same way as corn; cool & slice. To roast nuts: In non-stick skillet, roast one cup of almonds/walnuts for 5 min.; cool & set aside. To add more flavor to nuts, add 1 tbsp. of brown sugar, dash cinnamon & salt; stir nuts til roasted & dry; place on plate/wax paper to cool; store in jar, label, & refrigerate left over.
  • 6
    Add optional beet/corn, then shavings of carrot; top off w/ slices of egg, shrimps (may cut in halves to look more) & roasted nuts. Pour about 2 tbsp. of Ranch lite dressing or mix 2 Tbsp. olive oil, 1/2 fresh lime/lemon juice, 1 small bulb of fresh crushed garlic, dried parsley, salt & pepper.
  • 7
    Serves 1 or 2

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