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+ servings
Servings: 4

Gulf Shrimp Iceberg Lettuce Wedge Salad

Prep Time:
10 mins
Total Time:
10 mins
Gulf Shrimp Iceberg Lettuce Wedge Salad
5 from 7 votes
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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

Instructions

For the shrimp:

  1. 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:

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

For the salad:

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

Nutrition Information

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