Shrimp Salad with Lettuce (Crazy Easy)
This shrimp lettuce salad is the definition of refreshing and crisp. Tossed with creamy ranch dressing and perfect for hectic weeknights!
Servings 6 Servings
- 1/2 lb jumbo shrimp
- 1 garlic clove
- 3 heads romaine lettuce
- 1/2 lb bacon
- 1 cup corn
- 5 mini bell peppers
- 1/4 cup ranch dressing
If your shrimp isn't already peeled, go ahead and take the shells off. Dice the bell peppers into 1-inch pieces.
Wash and dry the lettuce. Slice it into 2-inch chunks.
Preheat a skillet over high-heat. Toss in the corn and sauté it until it's slightly browned. In the same skillet, sauté the bell peppers until lightly browned. Set the veggies aside.
Dice the bacon into 1-inch piece. Fry the bits over high heat until crispy. Transfer the bacon to a plate covered with a paper towel to absorb the excess grease.
Pop the shrimp into the skillet with the bacon grease and sauté . Once the shrimp starts turning pink, press garlic into the skillet and remove from heat.
Assemble the salad by placing the lettuce, bell peppers, corn, bacon and shrimp in a large bowl.
Toss in the ranch dressing right before you plan to serve. Enjoy!
Calories: 230kcal | Carbohydrates: 7g | Protein: 13g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 120mg | Sodium: 546mg | Potassium: 244mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2030IU | Vitamin C: 33.5mg | Calcium: 61mg | Iron: 1.3mg