The Weekend Gourmet: Back to School #SundaySupper...Featuring Chopped Shrimp Salad with Honey-Lime Vinaigrette F

Sunday, August 17, 2014

Back to School #SundaySupper...Featuring Chopped Shrimp Salad with Honey-Lime Vinaigrette

Where has the Summer gone to? It seems like it was just Memorial Day…and now Labor Day is right around the corner. For many of you, that means one thing: back to school! Some school districts in Texas have already started the new school year, so today’s Back to School #SundaySupper is perfect! Our co-hostesses Tammi of Momma's Meals and Gwen from Simply Healthy Family asked us to share our favorite quick breakfast, brown-bag lunch, afternoon snack, or quick-cook dinner options. Since time always seems to be short for me no matter the time of year, I’m always happy to add new fast-and-easy recipes to my busy weeknight repertoire. The recipe I’m sharing today is for a refreshing, yet filling main dish salad.
My Chopped Shrimp Salad with Honey-Lime Vinaigrette is refreshing on a warm evening…but it’s filing enough to satisfy even big appetites. The trick to preparing this salad as quickly as possible is to buy peeled and deveined shrimp from the grocery store. With that and a bit of multitasking, this complete meal-in-a-bowl salad is ready to serve in about 30 minutes. It features chopped grilled shrimp, avoacado, crumble goat cheese, select veggies, and a couple of crunchy components. Don’t be intimidated by the homemade dressing – it has just a few simple ingredients and comes together in just a couple of minutes. If your family is allergic to – or doesn’t eat – seafood, simply sub in bite-sized cubes of chicken. To make it veg-friendly, sub cubed tofu or roasted chickpeas. You really can’t go wrong!
Chopped Shrimp Salad 
with Honey-Lime Vinaigrette
A Weekend Gourmet Original

Ingredients:
  • 1 bag chopped hearts of romaine
  • 1 zucchini, halved and cut into half moons
  • 12 grape tomatoes, chopped into bite-size pieces
  • 1 medium avocado, peeled and diced
  • 1 bunch green onion, chopped
  • 4 ounces crumbled goat cheese
  • 1 cup packaged wonton strips
  • ¾ cup honey-glazed sliced almonds
  • 1 lbs. large shrimp, peeled and deveined -- tails removed 
  • 2 tbs. Cajun seasoning blend
  • 1 tbs. olive oil
For the dressing:
  • 1/3 cup olive oil
  • 3 tbs. fresh lime juice
  • 1.5 tbs. honey
  • 1 tsp. dried cilantro leaves
  • Salt & pepper to taste
Directions:
Step 1: Evenly coat a cast-iron grill pan with the olive oil.  Heat the grill pan over med-high heat for five minutes. Sprinkle the zucchini slices with half of the Cajun spice. Grill the zucchini pieces until they are cooked and have grill marks on both sides. On my grill pan, this took about 5 minutes per side. While the zucchini cooks, sprinkle the remaining Cajun seasoning on the shrimp and toss to evenly coat.
Step 2: After the zucchini has cooked, set aside. Reduce the heat to medium and sear the shrimp until they are cooked through. This takes about 5 minutes, flipping the shrimp over halfway through the cooking time. Remove the cooked shrimp to a cutting board and chop into bite-sized pieces. While the shrimp cook, this gives you time to chop the green onions, grape tomatoes, and avocado.
Step 3: Make the dressing by adding the olive oil, lime juice, cilantro, honey, and salt & pepper to a small cup. Whisk until the honey is completely incorporated.
Step 4: To assemble the salad, add the chopped romaine to the bottom of a large, shallow serving bowl; drizzle with half of the vinaigrette. Place the chopped shrimp in the middle, in a circular pattern. Arrange the almonds, wonton crisps, avocado, tomatoes, green onions, goat cheese, and zucchini around the perimeter of the bowl. Drizzle the remaining vinaigrette on top of the salad. Just before serving, toss to thoroughly combine all of the ingredients.
This salad is an explosion of flavors and textures...making every bite slightly different. The creamy goat cheese and avocado, the crunchy almonds and wonton strips...and the sweet and spicy shrimp...all combine to make a fabulous main dish salad. I had never added zucchini to a salad before, but their earthy flavor worked really nicely with the tomatoes and green onions. The dressing was perfect: light and sweetly tart. I love this salad and can't WAIT to make it again before Summer is over!

Wait until you see all of the great recipes the rest of the #SundaySupper bloggers are sharing today. We've got something for everyone -- from breakfast to dinner...and everything in between. I know you'll find some family-friendly quick-cook recipes to add to your weekday rotation!
Back to School Beginnings
Back to School Lunches and Simple Suppers
Back to School Sips
Back to School Super Snacks
Back to School Sweets and Treats
      Sunday Supper MovementBe sure to join the #SundaySupper conversation on Twitter later today! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET/600 CST.  Simply follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest boardWould you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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