Seared Shrimp and Summer Vegetable Salad


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Romaine lettuce and arugula (any combo you like – spinach would also be great)

1 -2 tomatoes, chopped

1 onion, sliced

1 avocado, cubed

1 cup corn kernels

1 cucumber peeled and sliced

1 cup cooked butterbeans (or sub other canned beans – black, kidney, chickpea – drained and rinsed)

Hard boiled eggs

1 ½ lb shrimp, peeled and deveined

2 Tbsp olive oil, divided

1 tsp each – salt, pepper, paprika

Joyce’s Dressing

½ cup orange juice

¼ cup balsamic vinegar

2 Tbsp Dijon mustard

2 Tbsp honey

1 clove minced garlic (not in Joyce’s original recipe – but I’m a fan)

Pinch of salt and pepper


Combine all ingredients for dressing in a jar and shake! *

Line a large bowl with salad greens and top with vegetables and add sliced hard boiled eggs.

Toss shrimp with 1 Tbsp of olive oil, salt, pepper, and paprika.

Heat a large skillet with 1 Tbsp olive oil over high heat.

Add shrimp and sauté until edges begin to brown and shrimp is pink and firm to the touch - about 3 to 4 minutes depending on size.

Top salad with shrimp and toss with dressing.

*Dressing will keep stored in the fridge for about a week.

© Deer One Publishing 2021