Mediterranean Shrimp Salad

 
Mediterranean Shrimp Salad.jpg

Spring is in full effect! And nothing welcomes it better than a bowl full of fresh veggies and pan grilled shrimp topped with a zesty lemon herb vinaigrette. It’s light but satisfying with that zip of mediterranean flavor! Plus, this is easy to toss together in a snap for a quick meal that satisfies. To save even more time, get your zucchini pre-spiraled!

Eliminate the tomatoes if you've not reintroduced them as part of AIP just yet...it's delicious with or without them!

Yield: 3 Servings
Author:

Mediterranean Shrimp Salad

prep time: 15 Mcook time: 10 Mtotal time: 25 M

ingredients:

Salad and Shrimp
  • 2  medium-large zucchini, spiral cut
  • 1/4 purple onion, thinly sliced into “moons”
  • 1/2 large carrot, shredded
  • 1/4 cup Kalamata olives, sliced
  • 1/4 cup green olives, sliced
  • OPTIONAL: 5 cherry or grape tomatoes, halved
  • 1/4 cup fresh parsley
  • 1/2 pound jumbo wild caught shrimp, peeled/ deveined
  • 1 1/2 tbsp Extra Virgin Olive Oil
  • 1/2 tsp sea salt
  • 1 tsp garlic powder
Lemon Herb Vinaigrette
  • 2 tbsp Extra Virgin Olive Oil
  • 2 tbsp lemon
  • 1 tbsp Coconut Vinegar
  • 1/4 tsp sea salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp Oregano
  • 1. Combine all ingredients in a jar.
  • 2. Close the lid tightly, and shake vigorously until blended.

instructions:

For the salad and shrimp
  1.  In a skillet, warm the olive oil on low.
  2.  Toss the shrimp with the seasonings.
  3.  Saute the shrimp in the warmed olive oil until pink and firm.
  4.  Combine the shrimp and all vegetables in a large bowl.
  5.  Toss the salad/ shrimp combo with the Lemon Herb Vinaigrette.
For the Lemon Herb Vinaigrette
  1. Combine all ingredients in a jar.
  2. Close the lid tightly, and shake vigorously until blended.
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