Buffalo Shrimp Salad Recipe
User Reviews
5.0
12 reviews
Excellent
Buffalo Shrimp Salad Recipe
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Shrimp salad makes a favorite, easy, and quick meal. This buffalo shrimp salad will quickly become a go-to, quick-fix recipe.
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Ingredients
- 1 1 pound Shrimp peeled and deveined
- 1 1 tablespoon olive oil
- 1 1 tablespoon unsalted butter
- 1 1 clove garlic minced
- 1/4 1/4 cup buffalo sauce
- salad greens
- 1/2 1/2 red onion sliced
- 1 1 cucumber sliced
- 1 1 medium tomato sliced
- blue cheese optional
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Instructions
- Rinse shrimp and pat dry with a paper towel. Drizzle olive oil into medium skillet and add butter over medium-low heat. Once butter has melted, add in shrimp and garlic. Cook, stirring often, until the shrimp have turned pink, about 3-5 minutes. Add in buffalo sauce and cook another 1-2 minutes until thickened. Remove skillet from heat and set aside.
- Place salad greens on each plate, topped with onion, cucumber, and tomatoes. Spoon on shrimp, being sure to spoon on additional sauce onto the salad. Top with blue cheese and serve.
Nutrition Information
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Calories
221kcal
(11%)
Carbohydrates
6g
(2%)
Protein
17g
(34%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
165mg
(55%)
Sodium
902mg
(38%)
Potassium
346mg
(10%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
602IU
(12%)
Vitamin C
8mg
(9%)
Calcium
83mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Calories | 221kcal | 11% |
| Carbohydrates | 6g | 2% |
| Protein | 17g | 34% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 165mg | 55% |
| Sodium | 902mg | 38% |
| Potassium | 346mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 602IU | 12% |
| Vitamin C | 8mg | 9% |
| Calcium | 83mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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