Sauteed Shrimp with Garlic and Paprika on top of a Beautiful Garden Salad

Hello all. I’ve been having a lot of salads lately with the weather getting warmer, I’m less likely to cook a lot on my stove. I love how easy this meal is and the shrimp is so succulent and super delicious on a salad, wraps, or even tacos.

Vegan note: Instead of shrimp add beans or tofu

Yield: 2 servings


3 cups romaine lettuce

1/2 cup green cabage

2 carrots

4 sprigs of cilantro

2 celery stalks

1 yellow summer squash

4 button mushrooms

8 shrimp (thawed, peeled and deveined)

garlic powder


salt and pepper

1 tbsp. oil


Wash all produce. Chop the romaine and dice the mushrooms, celery, carrots, squash, and cabbage. Toss all in a big bowl and mix well.

Thaw the shrimp in the fridge overnight or run under cold water in a colander for 5 minutes. Peel and de-vein if needed.

In a small saute pan heat on medium heat. Add 1 tbsp. of oil. Add in the shrimp and spread them out evenly so the pan isn’t crowded. Shake out the spices on top of the shrimp generously and cook 1-2 minutes. When the shrimp starts to curl up and turn pink flip over. Add the spices on top and cook 1-2 minutes or until pink and they feel firm to the touch.

Portion out the mixed salad and top with shrimp. Use your favorite dressing and enjoy.