Chimichurri Shrimp Salad

Servings

Font

Images Notes Nutrition

5 from 6 votes

This restaurant inspired Chimichurri Shrimp Salad is healthy, flavorful, and topped with the most irresistible cilantro chimichurri dressing!

Prep Time

20 mins

Cook Time

5 mins

Total Time

25 mins

Servings: 2 salads

Calories: 504 kcal

Course: Salad

Ingredients

SEASONED SAUTEED SHRIMP

½ pound Shrimp fresh or frozen + thawed, raw
½ tsp paprika sweet
¼ tsp garlic powder
¼ tsp cumin ground
⅛ tsp ground cayenne pepper (optional)
⅛ tsp salt
2 tsp avocado oil or olive oil
1 lime for squeezing over shrimp and salad + optional garnish, small

FOR THE SALAD

2-3 cups romaine lettuce chopped
1 cup cucumber diced or sliced
¼ cup red onion raw or pickled, thinly sliced
1 avocado small
2-4 TBSP feta cheese crumbled

CILANTRO CHIMICHURRI DRESSING

½ cup cilantro fresh, chopped
⅓ cup scallions or green onion (white + green parts, fresh, chopped
2 garlic must be fresh - no jars or tubes, fresh cloves
1 Chili pepper optional) minced, small, red
¼-⅓ cup olive oil
1 TBSP lime fresh squeezed juice
1 TBSP red wine vinegar
½ tsp kosher salt coarse
¼-½ tsp dried oregano leaves
⅛-¼ tsp black pepper

Instructions

Cup of Yum

First make the cilantro chimichurri dressing.
Aim for 1/2 cup (packed) of cilantro. Mostly leaves with the smaller portions of stems left on for easy chopping. Finely chop. Remove the root portion of the green onions (scallions) and thinly slice/chop. Add to a medium bowl with the cilantro. Smash, peel, and finely mince fresh garlic.
To your bowl add the minced garlic, minced chili pepper, olive oil, freshly squeezed lime juice, and red wine vinegar. Season with adding salt, dried oregano leaves, and pepper.
Mix well and allow chimichurri to sit for 15-20 minutes before serving to help the flavors mingle. You can even make this dressing in advance and let it chill in the fridge overnight before using.
If raw onion is preferred, simply run thinly sliced onion under cold water to mellow the sharpness of the onion. For speedy marinated red onion (my FAVORITE!) add a splash of oil and vinegar to the onion in a small bowl and season with salt and pepper, to taste. Mix well and allow to marinate while the shrimp cooks.
Clean and peel shrimp, defrosting if needed. Lately we’ve been buying frozen, deveined, easy-peel shrimp. All I have to do is defrost, peel, and cook! You can also buy your shrimp already peeled if you’d like.
Pat shrimp dry and season with chili powder, paprika, garlic powder, cumin, cayenne pepper and salt. Mix well to coat both sides.
Heat a large pan or skillet to medium-high heat with 1 TBSP of oil and sauté shrimp. Cook on each side for about 2 minutes until shrimp curl and become opaque. The cook time will depend on the heat setting you choose and the size of your shrimp, but regardless they’ll be perfectly cooked in a matter of minutes. While the shrimp are still in it, deglaze the pan with fresh squeezed lime juice and mix well.
Divide chopped lettuce between two bowls. Lightly toss with 1-2 TBSP of chimichurri dressing. Add cucumber, red onion, and feta. Top with freshly cooked shrimp and serve with remaining dressing for drizzling and freshly diced avocado. Enjoy!

Notes

Nutrition Facts below are estimated for both salad and dressing using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Information

Calories 504kcal (25%) Carbohydrates 24g (8%) Protein 7g (14%) Fat 52g (80%) Saturated Fat 7g (35%) Polyunsaturated Fat 11g (65%) Monounsaturated Fat 32g (160%) Trans Fat 0.1g (5%) Cholesterol 15mg (5%) Sodium 943mg (39%) Potassium 945mg (20%) Fiber 11g (44%) Sugar 5g (10%) Vitamin A 5345IU (107%) Vitamin C 65mg (72%) Calcium 169mg (17%) Iron 3mg (17%)

Nutrition Facts

Serving: 2 salads

Amount Per Serving

Calories 504

% Daily Value*

Calories	504kcal	25%
Carbohydrates	24g	8%
Protein	7g	14%
Fat	52g	80%
Saturated Fat	7g	35%
Polyunsaturated Fat	11g	65%
Monounsaturated Fat	32g	160%
Trans Fat	0.1g	5%
Cholesterol	15mg	5%
Sodium	943mg	39%
Potassium	945mg	20%
Fiber	11g	44%
Sugar	5g	10%
Vitamin A	5345IU	107%
Vitamin C	65mg	72%
Calcium	169mg	17%
Iron	3mg	17%

* Percent Daily Values are based on a 2,000 calorie diet.