Pesto Shrimp Tomato Salad Recipe
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!
Servings: 4 people
Ingredients
- 2 tablespoon olive oil
- 1 lb shrimp peeled
- Salt and black pepper
- 4 cups lettuces chopped
- ¾ cup red onion chopped
- 2 cups cherry tomato cut in half
- 2-3 tablespoons store-bought pesto If you prefer a homemade pesto, click here
Instructions
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!
Notes
- Careful not to overcook the shrimp as it'll become rubbery.
- Pat the shrimp dry before using as it can steam instead of sear in the skillet if there's moisture.
- Buy pre-peeled shrimp if you want to save a few minutes of prep work.
- To store: Put pesto shrimp salad into an airtight glass container and keep them in the refrigerator for up to 3 days.
- To freeze: Freeze cooked shrimp in a freezer-safe bag once the shrimps have reached room temperature. Freeze for up to 3 months.
Nutrition
Serving: 1/4 | Calories: 194kcal | Carbohydrates: 9.9g | Protein: 14.5g | Fat: 13.2g | Cholesterol: 83mg | Sodium: 144mg | Fiber: 2.1g | Sugar: 1.5g