Sautéed Shrimp Salad

With the days getting longer and warmer, I’ve found myself wanting to play outside when I get home from work. 

Boyfriend cleans the pool. I water the garden and flowers. We sit on the deck and chat while drinking a beer or a glass of wine. 

Then I realize it’s almost 8 p.m. and I haven’t even thought about what’s for supper. 

Last night was like that. I don’t ever want to be a slave to my kitchen. But I do want to make something quick and easy on the nights I’d rather just relax. 


Sautéed Shrimp Salad

What you need:

  • Favorite greens 
  • Tomatoes 
  • Cucumber 
  • Fresh dill
  • Fresh basil
  • Shrimp
  • Olive oil
  • Garlic
  • Red pepper flakes

First, prepare the salad. I used Buttercrisp lettuce I grew in the garden, cherry tomatoes, half a cucumber, fresh dill and fresh basil. 

I cut the tomatoes in half, and the cucumber into half moon shaped pieces. I julienned the basil and chopped the dill. 

The dill and basil took this simple salad to the next level. Very vibrant in flavor. 

Prepare the shrimp by seasoning with a little salt and pepper. Heat up the pan on medium high, and throw in a little olive oil and a couple cloves of garlic, roughly chopped. 

Add the shrimp to the screaming hot pan. Add in red pepper flakes to taste. Sauté until shrimp are pink, about 5 minutes. 

Turn off the heat and add in more fresh chopped dill and basil. Serve immediately. 

I separated my shrimp and salad because the shrimp had tails on. But I combined everything once I took care of the tails. Boyfriend went all in with a combination bowl. 

Light and fresh. This is a delicious meal to enjoy on the days when you’d rather not cook. 

I found it really satisfying to eat greens I grew myself. And if you aren’t growing an herb garden yet, go ahead and do that. It will take you cooking game up several notches. 

What is your go-to meal when you’d rather not be a slave to the kitchen?

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