Shrimp Baby Greens with Walnut Raspberry Dressing
Elevate your salad game with this vibrant Shrimp Baby Greens with Walnut Raspberry Dressing recipe, a true celebration of fresh, seasonal ingredients. Succulent, pan-seared shrimp sit atop a bed of tender baby greens like spinach and arugula, complemented by juicy fresh raspberries and crunchy toasted walnuts. The star of the show is the homemade walnut raspberry dressing—a tangy-sweet blend of raspberry vinegar, Dijon mustard, and honey, whisked to silky perfection with walnut oil for a nutty finish. Optional crumbled goat cheese adds a creamy, tangy twist, making this salad both elegant and satisfying. Ready in just 20 minutes, this dish is perfect for a light but luxurious lunch or an impressive appetizer. Whether you're seeking a healthy shrimp salad recipe or a new way to enjoy walnut raspberry vinaigrette, this stunning dish hits all the right notes!
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Recipe Information
Ingredients
- 12 large Shrimp (peeled and deveined)
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 4 cups Baby greens (spinach, arugula, or mixed)
- 0.5 cup Fresh raspberries
- 0.25 cup Walnuts (toasted)
- 2 tablespoons Raspberry vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 3 tablespoons Walnut oil or extra virgin olive oil
- 0.25 cup Crumbled goat cheese (optional)
Instructions
Heat a skillet over medium heat and add 1 tablespoon of olive oil.
Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Cook the shrimp in the hot skillet for about 2 minutes per side or until they turn pink and are fully cooked through. Remove from heat and set aside to cool slightly.
Prepare the walnut raspberry dressing: In a small bowl, whisk together 2 tablespoons raspberry vinegar, 1 teaspoon Dijon mustard, and 1 teaspoon honey. Slowly drizzle in 3 tablespoons walnut oil or extra virgin olive oil while whisking continuously to emulsify. Season with a pinch of salt and pepper to taste.
In a large salad bowl, combine 4 cups of baby greens, 1/2 cup fresh raspberries, and 1/4 cup toasted walnuts.
Drizzle the dressing over the salad and gently toss to coat the greens.
Divide the dressed salad onto two plates. Arrange the cooked shrimp on top of each portion.
If desired, sprinkle with 1/4 cup of crumbled goat cheese for added creaminess and flavor.
Serve immediately and enjoy this vibrant, flavorful salad!
Nutrition Facts
Calories |
610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 251 mg | 84% | |
| Sodium | 953 mg | 41% | |
| Total Carbohydrate | 15.7 g | 6% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 6.7 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 164 mg | 13% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 799 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
