Garlic Herb Shrimp Salad with Creamy Parmesan Dressing and Garlic Bread

This vibrant shrimp salad brings together succulent garlic-herb shrimp, crisp baby lettuce and juicy grape tomatoes, all tossed in a creamy Parmesan-infused dressing. Topped with crunchy croutons and finished with a squeeze of fresh lemon, it’s a light yet satisfying meal that comes together in just 20 minutes.

Serve with pan-toasted garlic bread for sopping up every last bit of the delicious dressing. Perfect for a quick weeknight dinner or a refreshing lunch.

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Ingredients

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 unit Demi BaguetteView ingredient guideLike ingredientDislike ingredient

2 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

1.5 ounce Greek VinaigretteView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

6 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 unit CroutonsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Rinse shrimp under cold water and pat dry. Season with garlic powder, salt and pepper. Heat a large drizzle of oil and half the garlic herb butter in a pan over high heat. Add shrimp and cook until opaque and cooked through, 3-4 minutes. Transfer to a plate.
2. Melt remaining garlic herb butter in the same pan over medium heat. Meanwhile, quarter the baguette lengthwise and halve crosswise. Add baguette pieces cut sides down to the pan; cook until toasted, 2-3 minutes. Set aside.
3. Wash and dry the lettuce. Trim the root end, separate leaves and chop into bite-size pieces.
4. In a bowl, whisk together Greek vinaigrette and mayonnaise. Add lettuce and half the Parmesan cheese; toss to coat.
5. Divide salad among plates. Top with shrimp, grape tomatoes, croutons, remaining Parmesan and a squeeze of lemon. Serve with garlic bread.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, thaw completely and pat dry before cooking.

What can I substitute for Greek vinaigrette?

Use a mix of olive oil, red wine vinegar and dried oregano.

How do I make this dairy-free?

Use dairy-free butter and omit Parmesan or use a plant-based alternative.