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–+ servings
Glass bowl containing pesto shrimp tomato salad.
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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
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 people
Calories 194kcal
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!

Nutrition

Serving: 1/4 | Calories: 194kcal | Carbohydrates: 9.9g | Protein: 14.5g | Fat: 13.2g | Saturated Fat: 2.5g | Cholesterol: 83mg | Sodium: 144mg | Fiber: 2.1g | Sugar: 1.5g