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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!
Course
Main Course, Salad
Cuisine
American
Keyword
gluten-free, low-carb, lunch, Salad, seafood, side dish, summer
Prep Time
10
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
15
minutes
minutes
Servings
4
people
Calories
194
kcal
Author
Olivia Ribas
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
US Customary
-
Metric
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:
194
kcal
|
Carbohydrates:
9.9
g
|
Protein:
14.5
g
|
Fat:
13.2
g
|
Saturated Fat:
2.5
g
|
Cholesterol:
83
mg
|
Sodium:
144
mg
|
Fiber:
2.1
g
|
Sugar:
1.5
g