Spicy Garlic Shrimp Salad
Shrimp! And white wine! When it comes to this combo, consider me a regular Beaver Boy. (And if you aren’t a Tim and Eric fan, that video might not make sense, but roll with it.)
Another thing that’s great together, besides shrimp and white wine, is shrimp and avocado. Also, shrimp and garlic. This salad mixes up all of these things! You sauté fresh shrimp in coconut oil, lemon, white wine, lemon, and of course lots of garlic and red chili flakes. Then It’s tossed with a delicate green salad full of fresh avocado, cherry tomatoes, and lots of fresh cracked black pepper. Since shrimp cooks so quickly, this entire salad takes about 10 minutes to throw together. You’re welcome.
Spicy Garlic Shrimp Salad
Sautéed Shrimp:
1 pound wild-caught shrimp, peeled and deveined
1 tablespoon coconut oil
juice from one lemon
1/4 cup dry white wine
lots of garlic, minced! (about 3-5 cloves depending on how much you looove garlic)
lots of chili flakes – add to your heart’s desire
salt & cracked black pepper to taste
Salad:
4 cups leafy greens – you can use spinach, arugula, baby kale, spring mix, or a combo of your faves!
1 large avocado, diced
2 cups cherry or grape tomatoes, halved
Dressing:
1 tablespoon good dijon mustard
2 tablespoons balsamic vinegar
1/2 tablespoon olive oil
2 tablespoons lemon
salt & cracked black pepper
Get a big skillet and turn it to medium heat. Melt the coconut oil then add the shrimp, lemon, garlic, and chili flakes, stirring occasionally. Once the shrimp has turned pink and is all cooked through, about 5 minutes or so, deglaze the pan with your white wine. After that cooks out, taste a shrimp and decide if you need more chili, more garlic, S&P, anything. Set aside.
Toss together all your salad ingredients in a big bowl. Shake together all the dressing ingredients in a mason jar and lightly dress the salad. Portion the greens out onto separate plates (this should make 2-4 portions depending on how hearty the appetites) and top with the warm shrimp. Grind some fresh sea salt and black pepper on top, and you are GOOD to GO!
Oh, and of course, serve with a glass of chilled white wine.
