Go Back
–+ servings
Print Recipe
5 from 7 votes

Gulf Shrimp Iceberg Lettuce Wedge Salad

Gulf Shrimp Iceberg Lettuce Wedge Salad
Prep Time10 minutes
Total Time10 minutes
Course: Salad
Servings: 4
Author: Lyubomira from CookingLSL

Ingredients

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.

Video

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