This Pesto Shrimp Tomato Salad Recipe is ready in 10 minutes and it’s a perfect quick lunch or light dinner meal for the week. Enjoy!
Salads are always good for us and there isn’t a better moment to enjoy them than during summertime. Don’t you agree with me? We are supposed to be outside, having fun with our loved ones and not spend hours and hours in the kitchen while the days are bright, warm and beautiful.
Now that I have a child I’ve been outside even more often than before. Thomas LOVES nature and I like to call him “nature lover” hahahahah. He loves flowers, plants, animals, zoos, parks, beaches and so on. We are lucky to live in a city full of green spaces.
It’s amazing to see him having fun and appreciating everything around him. This is why I’ve been making lots of salads this summer. All afternoons we spend outside and when we come back home a salad is always ready in the fridge to dig in!
So, today I’m very excited to share this Pesto Shrimp Tomato Salad recipe with YOU. Why? Because it’s the easiest salad I’ve ever posted on this blog and yet it’s very flavorful. Isn’t it a great combination of ingredients tomato, lettuces and shrimp? I LOVE this combo and I’m sure you will too.
The best part of this salad is that it’s ready in 10 minutes! Awesome, right? The only thing that takes a little more time is to cut the cherry tomatoes in half and to cook the shrimp. But we all know that you don’t need more than 4 minutes to cook perfect shrimp. Or you can even make this Pesto Shrimp Tomato Salad Recipe with cooked shrimp that you can buy at any supermarket.
For this recipe I also used a store-bought pesto that I bought at my local grocery store just because I would like to save some time. However, if you prefer to make your own I have a great tutorial showing how to make homemade pesto. The link it’s on the recipe box. I really hope you enjoy this Pesto Shrimp Tomato Salad Recipe! Thanks for stopping by!
Pesto Shrimp Tomato Salad Recipe
For the shrimp
- Using paper towels, pat dry shrimp and add in a medium bowl.
- Add salt and black pepper.
- In a skillet, heat olive oil over high heat.
- Add shrimp and cook for about 1-2 minutes each side or until cooked through. Set aside.
For the Salad
- In a large salad bowl, add lettuces, red onions, cherry tomatoes and cooked shrimp.
- Add pesto and mix everything well to combine. Enjoy!
Nutrition InformationAmount per serving (1/4) — Calories: 194, Fat: 13.2g, Saturated Fat: 2.5g, Cholesterol: 83mg, Sodium: 144mg, Carbohydrates: 9.9g, Fiber: 2.1g, Sugar: 1.5g, Protein: 14.5g
If you make this recipe, please don't forget to snap a photo and hashtag it #primaverakitchen. I really want to see!
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