This Chili Shrimp Salad offers a delightful contrast of textures and flavors, combining the crisp bitterness of radicchio, escarole, and Belgian endive with the sweet snap of yellow peppers. The star is the plump shrimp, quickly sautéed with onion and a kick of chili powder until just opaque. These warm, spiced shrimp are piled high over a chilled bed of mixed greens tossed in a zesty garlic-red wine vinegar and mustard dressing. ItâÂÂs a refreshing yet substantial dish that feels light enough for summer but hearty enough for a weeknight dinner. The interplay of warm protein and cool, tangy greens makes this a memorable meal that balances heat, acidity, and freshness perfectly.
Chili Shrimp Salad – Gh_9407
Description
This Chili Shrimp Salad offers a delightful contrast of textures and flavors, combining the crisp bitterness of radicchio, escarole, and Belgian endive with the sweet snap of yellow peppers. The star is the plump shrimp, quickly saut&# 195;©ed with onion and a kick of chili powder until just opaque. These warm, spiced shrimp are piled high over a chilled bed of mixed greens tossed in a zesty garlic-red wine vinegar and mustard dressing. ItâÂÂs a refreshing yet substantial dish that feels light enough for summer but hearty enough for a weeknight dinner. The interplay of warm protein and cool, tangy greens makes this a memorable meal that balances heat, acidity, and freshness perfectly.Ingredients
Directions
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In a large bowl, combine the coarsely chopped red leaf lettuce, escarole, radicchio, Belgian endive, and yellow pepper.
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Cover the bowl and refrigerate the greens until ready to serve.
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In a small bowl, whisk together the garlic-flavored red wine vinegar, sugar, prepared mustard, 3 tablespoons of olive oil, and 1/2 teaspoon of salt to make the dressing.
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Set the dressing aside.
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Shell and devein the shrimp, leaving the tail portion of the shell on if desired for presentation.
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Rinse the shrimp thoroughly under cold running water and pat dry.
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Mince the onion.
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Heat 2 tablespoons of olive oil in a 12-inch nonstick skillet over medium-high heat.
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Add the minced onion and cook, stirring frequently, until golden brown.
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Add the shrimp, chili powder, and 1/2 teaspoon of salt to the skillet.
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Cook, stirring constantly, until the shrimp turn opaque throughout, about 3-4 minutes.
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Toss the chilled chopped vegetables with the prepared dressing until evenly coated.
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Arrange the dressed greens on a serving platter.
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Top the greens with the warm chili shrimp immediately before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 7.5kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 2.5mg1%
- Total Carbohydrate 1.4g1%
- Dietary Fiber 0.7g3%
- Sugars 0.4g
- Protein 0.7g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
