Garlic Herb Shrimp Salad with Creamy Parmesan Dressing and Garlic Bread

This vibrant shrimp salad is bursting with bright flavors and satisfying crunch. Juicy garlic-herb shrimp are paired with crisp baby lettuce, sweet grape tomatoes and crunchy croutons, all tossed in a creamy Parmesan-infused Greek dressing. It’s a light yet hearty meal that comes together in just 20 minutes.

To round out the dish, buttery garlic bread is pan-toasted until golden and perfect for sopping up any extra dressing. A squeeze of fresh lemon adds the perfect finishing touch. Whether for a quick weeknight dinner or a special lunch, this salad is sure to impress.

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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

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

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

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before cooking.

What can I substitute for Greek vinaigrette?

You can use a simple lemon vinaigrette or any creamy herb dressing.

How do I store leftovers?

Store the salad and shrimp separately in airtight containers in the fridge for up to 2 days. Keep the garlic bread at room temperature.