Summer Shrimp Salad
Summer Shrimp Salad is a easy recipe full of fresh veggies and flavorsome shrimp.
Approved for Ideal Protein phases 1 to 3.
Serving size
Ingredients
- 1 lbs. raw shrimp – peeled and deveined
- 1 tblsp extra-virgin olive oil
- 5 sprigs fresh thyme
- 2 cloves garlic – crushed
- ¼ tsp. salt
- ¼ tsp. ground pepper
- ¼ cup lemon juice
- 1 medium English cucumber – diced
- 2 large heirloom tomatoes – chopped
- ½ cup chopped fresh basil – plus more for garnish
Preparation
Step 1
Preheat oven to 350°F.
Step 2
Toss shrimp with oil, thyme and garlic on a rimmed baking sheet. Sprinkle with salt and pepper.
Step 3
Bake until the shrimp are pink and firm, for about 8 to 10 minutes.
Step 4
Transfer the shrimp to a large bowl and discard thyme and garlic.
Step 5
Add lemon juice and stir well to coat. Then gently stir in cucumber, tomatoes and basil.
Step 6
Arrange the shrimp and vegetables in a serving bowl.
Step 7
Drizzle with lemon and garnish with more basil. Enjoy!
