Shrimp Goat Cheese Salad in Romaine
Elevate your salad game with this vibrant Shrimp Goat Cheese Salad in Romaine, a perfect balance of flavors and textures that’s as nourishing as it is delicious. Succulent shrimp are marinated in a zesty blend of garlic, paprika, and olive oil, then seared to perfection for a smoky, tender bite. Crisp romaine lettuce serves as a refreshing base, topped with creamy crumbled goat cheese, juicy cherry tomatoes, crisp cucumber slices, buttery avocado, and a sprinkle of fresh parsley. A tangy homemade dressing of lemon juice, Dijon mustard, honey, and red wine vinegar ties it all together, adding the perfect finishing touch. Ready in just 25 minutes, this gluten-free, protein-packed dish is ideal as a light lunch or elegant dinner for two. Whether you’re looking for healthy recipes, shrimp salad ideas, or goat cheese pairings, this irresistible creation will satisfy every craving!
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Recipe Information
Ingredients
- 12 pieces Large shrimp, peeled and deveined
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 0.5 teaspoons Paprika
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 6 pieces Romaine lettuce leaves, large
- 0.5 cups Goat cheese, crumbled
- 1 cups Cherry tomatoes, halved
- 0.5 cups Cucumber, sliced thinly
- 1 pieces Avocado, sliced
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Lemon juice, freshly squeezed
- 1 teaspoons Honey
- 1 teaspoons Dijon mustard
- 1 teaspoons Red wine vinegar
Instructions
In a small bowl, combine 1 tablespoon of olive oil, garlic, paprika, salt, and black pepper to create a marinade.
Add the shrimp to the marinade and toss until well-coated. Let it marinate while preparing other ingredients.
Heat a skillet over medium heat and add the remaining 1 tablespoon of olive oil. Cook the shrimp for 2-3 minutes per side or until pink and fully cooked. Remove from heat and set aside.
In a small bowl, whisk together lemon juice, honey, Dijon mustard, red wine vinegar, and a pinch of salt to create the dressing. Gradually whisk in any remaining olive oil until emulsified.
Wash and pat dry the romaine lettuce leaves. Arrange them on a large serving platter or individual plates.
Top the romaine leaves with cherry tomatoes, cucumber slices, avocado slices, and cooked shrimp.
Sprinkle crumbled goat cheese and chopped parsley over the salad.
Drizzle the prepared dressing evenly over the salad.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.1 g | 100% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 404 mg | 135% | |
| Sodium | 2086 mg | 91% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 14.0 g | ||
| Protein | 71.9 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 416 mg | 32% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 2184 mg | 46% | |
*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.
