Peel shrimp; remove tails. Pat shrimp dry with paper towels; set aside.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Lemony garlic-butter shrimp on a bed of mixed greens with crisp-tender beans makes for an easy and satisfying springtime salad.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ½ (16-oz.) pkg. Fish Market frozen shell-on, EZ peel & deveined raw shrimp (16 to 20 ct.), thawed | ||
| ¼ c. Gustare Vita olive oil | ||
| ¼ c. Hy-Vee unsalted butter | ||
| ½ (12-oz.) pkg. ready-to-use fresh snipped green beans | ||
| 4 Basket & Bushel mini sweet peppers, sliced into ¼-in.-thick rings and seeded | ||
| 2 tbsp. garlic-butter shrimp scampi seasoning mix | ||
| 2 tbsp. fresh lemon juice | ||
| 3 c. tightly packed baby spinach and spring mix blend | ||
| 2 c. tightly packed chopped radicchio | ||
| ¼ c. Dog Patch Urban Gardens lemon garlic vinaigrette | ||
| ⅓ c. Soirée shaved Parmesan | ||
| Lemon wedges, for serving |
Things To Grab
- Paper towels
- Large nonstick skillet
- Tongs
- Large bowl
- Large serving platter
- 4 serving plates
Directions
Heat oil in a large nonstick skillet over medium heat. Add butter and melt. Add green beans and peppers; cook for 3 minutes, stirring occasionally.
Add shrimp and seasoning mix. Stir until mixture is combined and seasoning is dissolved. Cook and stir for 3 to 4 minutes or until shrimp reaches 145 degrees. Remove from heat; stir in lemon juice. Set aside.
Toss together salad greens, radicchio and vinaigrette in a large bowl to combine and coat. Transfer salad mixture to a large serving platter. Top with shrimp mixture. Sprinkle with shaved Parmesan.
To serve, divide salad among 4 serving plates. Serve with lemon wedges.
Nutrition facts
Servings
450 Calories per serving
1¾ cup each
Amounts Per Serving
- Total Fat: 35g
- Cholesterol: 225mg
- Sodium: 780mg
- Total Carbohydrates: 10g
- Protein: 26g
Daily Values
0%
Iron 6%
0%
Calcium 20%
0%
Vitamin D 0%
0%
Potassium 8%