Buttery Poached Shrimp Salad

Use a combination of yellow and red beets to make this protein-rich salad a feast for the eyes, too. The poaching liquid cooks the shrimp at a low heat to prevent a rubbery texture.

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Reviews (0)

5.0 by 3 people

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  • Makes: 4 servings
  • Serving Size: 3 cups
  • Makes: 12 cups
  • Hands On: 20 mins
  • Total Time: 45 mins

Buttery Poached Shrimp Salad

Directions

  1. Preheat oven to 400 degrees F. Line a baking sheet with foil. Arrange beet slices on baking sheet. Brush with 1 Tbsp. olive oil. Bake 20 to 25 minutes or until tender.
  2. Meanwhile, in a large pot cook potatoes in lightly salted boiling water 15 minutes or until tender. Using a slotted spoon, transfer potatoes to a large bowl.
  3. Reduce heat to medium-low. Add shrimp to pot. Cook 2 to 3 minutes or until opaque. Transfer shrimp to a second large bowl; empty pot. Melt butter in same pot; stir in lemon zest and juice, chives, remaining 1 Tbsp. olive oil, and black pepper. Return shrimp to pot; toss to coat. Arrange beets and potatoes over Bibb lettuce; top with shrimp. Sprinkle with additional chopped chives, if desired.
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Nutrition Facts (Buttery Poached Shrimp Salad)

  • Per serving:
  • 351 kcal ,
  • 16 g fat
  • (7 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 182 mg chol. ,
  • 255 mg sodium ,
  • 30 g carb. ,
  • 6 g fiber ,
  • 6 g sugar ,
  • 24 g pro.
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Reviews (2)

3 Ratings
145 Days Ago
5.0
Excellent, husband made it for our anniversary dinner! He scored! He has declared it a 'keeper'!
171 Days Ago
5.0
This is a light, but filling, meal - great for summer dining. It was more substantial with the roasted beets and the potatoes were a pleasant surprise in a salad. I threw in fresh herbs from my garden in the water to cook the potatoes and then the shrimp. My husband was a little leery when he saw me slicing the beets, but admitted that they were a great add. It needed no other dressing, which keeps things light. We will definitely have this again

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