Gulf Shrimp Iceberg Lettuce Wedge Salad

 Gulf Shrimp Iceberg Lettuce Wedge Salad – this very easy to make this salad is packed with wonderful flavors. Crisp lettuce and creamy homemade blue cheese salad dressing, topped with tender, great tasting US-gulf shrimp. Low-carb and Keto Friendly.

I used to  feel like can never have enough salad recipes and I make a salad almost every day. But I’ve been craving this particular Iceberg Lettuce Wedge Salad Lately.

Original recipe was posted in 2015 and I recently updated the photos.

Simple ones, nothing fancy! I’m ready for a “restaurant style” salad like this one.

I haven’t been sharing a lot of salads lately. The truth is that with low-carb eating, there are so many things I can have, so I don’t crave any salads. Also I have to be careful with salads, because they can easily turn into a high calorie and high sugar treat.

Wedge salads are so easy!

All you need to do is find some fresh crisp iceberg lettuce, crunchy bacon, tomatoes and blue cheese. I decided to add some shrimp, seasoned with chili powder, salt and pepper and of course my favorite homemade blue cheese salad dressing.

This Iceberg Lettuce Wedge Salad  will make a nice side salad, side dish or it can also be served as party food. Ready in just 30 minutes, you blue cheese lovers out there need to try it!

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5 from 7 votes

Gulf Shrimp Iceberg Lettuce Wedge Salad

By Lyubomira from CookingLSL

Gulf Shrimp Iceberg Lettuce Wedge Salad

Prep: 10 minutes mins

Total: 10 minutes mins

Servings: 4

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Ingredients 

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For the shrimp:

• ▢ 8 gulf shrimp
• ▢ 1 tbsp olive oil
• ▢ 1/2 tsp chili powder
• ▢ 1/4 tsp garlic powder
• ▢ 1/4 tsp black pepper
• ▢ 1/4 tsp salt

For the dressing:

• ▢ ½ cup crumbled blue cheese
• ▢ ½ cup sour cream or Greek yogurt
• ▢ ¼ cup mayonnaise
• ▢ 1 small garlic clove, , minced
• ▢ 2 tbsp lemon juice
• ▢ ½ tsp salt
• ▢ black pepper to taste

For the salad:

• ▢ 1 head iceberg lettuce, , cut into wedges
• ▢ 4 strips bacon, , cooked and chopped
• ▢ 1 large tomato, , diced
• ▢ 1/4 cup crumbled blue cheese
• ▢ chopped parsley for garnishing

US Customary – Metric

Instructions 

For the shrimp:

• Season shrimp with salt, pepper, chili powder and garlic powder.In a skillet, heat 1 tbsp olive oil over medium heat. Cook shrimp for 1-2 minutes per side, do not over cook or let it turn brown.

For the dressing:

• In a bowl, mash the blue cheese with sour cream until smooth.
• Add remaining ingredients and mix well until combined.
• Store in the fridge.

For the salad:

• To assemble the salad:
• Place lettuce wedges on a platter. Arrange chopped tomatoes, bacon and shrimp on top. Add dressing and sprinkle parsley.

Nutrition

Calories: 402kcal, Carbohydrates: 7g, Protein: 12g, Fat: 36g, Saturated Fat: 13g, Cholesterol: 84mg, Sodium: 1160mg, Potassium: 421mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1405IU, Vitamin C: 11.6mg, Calcium: 210mg, Iron: 1.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad

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