Shrimp And Broccoli Salad Recipe

Recipe By Slurrp

This shrimp and broccoli salad is a refreshing and healthy dish that is perfect for a light lunch or dinner. The combination of tender shrimp, crisp broccoli, and tangy dressing creates a delicious and satisfying salad. The shrimp is cooked to perfection and pairs perfectly with the crunchy broccoli. The dressing adds a burst of flavor with its tangy and creamy taste. This salad is not only delicious but also packed with nutrients, making it a great option for a nutritious meal.

4.8
20 Rating -
Rate
25minstotal
10minsPrep
15minsCook
25m.total
10m.Prep
15m.Cook
Shrimp And Broccoli Salad
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ingredients serve

Ingredients for Shrimp And Broccoli Salad Recipe

  • 1/2 pound Shrimp, Peeled And Deveined
  • 1 cup Broccoli Florets
  • as required For The Dressing
  • 1 tablespoon Olive Oil
  • 1 tablespoon Lemon Juice
  • 1/2 tablespoon Dijon Mustard
  • 1/2 Clove Garlic, Minced
  • As required Salt And Pepper To Taste

Directions: Shrimp And Broccoli Salad Recipe

Cooking Directions

  • STEP 1.In a large pot, bring water to a boil and cook the shrimp until they turn pink and are cooked through.
  • STEP 2.Meanwhile, steam the broccoli until it is tender but still crisp.
  • STEP 3.In a large bowl, combine the cooked shrimp and steamed broccoli.
  • STEP 4.In a separate small bowl, whisk together the dressing ingredients until well combined.
  • STEP 5.Pour the dressing over the shrimp and broccoli mixture and toss gently to coat.
  • STEP 6.Serve the shrimp and broccoli salad chilled and enjoy!

Cooking Tips

  • Make sure not to overcook the shrimp as they can become rubbery.
  • You can add other vegetables like cherry tomatoes or bell peppers for extra color and flavor.
  • For a creamier dressing, you can add a tablespoon of mayonnaise to the dressing mixture.

Storage and Serving

  • This shrimp and broccoli salad is best served chilled.
  • You can store any leftovers in an airtight container in the refrigerator for up to 2 days.
  • Before serving leftovers, give the salad a quick toss to redistribute the dressing.
Nutrition
value
864
calories per serving
42 g Fat68 g Protein52 g Carbs5 g FiberOther

Current Totals

  • Fat
    42g
  • Protein
    68g
  • Carbs
    52g
  • Fiber
    5g

MacroNutrients

  • Carbs
    52g
  • Protein
    68g
  • Fiber
    5g

Fats

  • Fat
    42g

Vitamins & Minerals

  • Calcium
    251mg
  • Iron
    4mg
  • Vitamin A
    236mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    9mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    153mcg
  • Vitamin B12
    5mcg
  • Vitamin C
    25mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    139mg
  • Manganese
    < 1mg
  • Phosphorus
    759mg
  • Selenium
    136mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp