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Seared-Shrimp Salad With Crispy Shallots

Seared-Shrimp Salad With Crispy Shallots

Nutrition Facts
  • cal. (kcal) 330
Seared-Shrimp Salad With Crispy Shallots
  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 10 mins
  • Carb Grams Per Serving: 13


  • 2 tablespoons white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 5 tablespoons canola oil
  • 1 tablespoon all-purpose flour
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 large shallot, very thinly sliced
  • 2 butter or Boston lettuce heads, leaves separated and torn
  • 1/2 cup basil leaves
  • 8 radishes, thinly sliced
  • 1 large ripe avocado, halved lengthwise, peeled, pitted and thinly sliced
  • 3/4 pound large shrimp, peeled, deveined, tails intact
  • Nonstick cooking spray


  1. In a small bowl, whisk together vinegar, mustard, honey and 3 tablespoons oil.
  2. Place flour and 1/4 teaspoon each salt and pepper in a small ziplock bag. Add shallot, seal bag and dredge to coat.
  3. Heat remaining oil in a large nonstick skillet over medium-high heat. Add shallot to pan; saute until golden, 2 minutes a side. Drain on a paper towel-lined plate.
  4. In a medium bowl, toss together lettuce, basil and radishes and divide among four plates; top each with an equal amount of avocado.
  5. Pat dry shrimp and season with remaining salt and pepper. Wipe skillet clean, coat with cooking spray and heat over medium-high heat. Add shrimp; sear until just cooked through, 2 minutes a side. Remove shrimp from pan and divide among four salads. Drizzle each with dressing and top with crispy shallots.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 330 cal., 25 g total fat (2 g sat. fat), 13 g carb. (5 g fiber), 15 g pro.