How to Make Shrimp Chef Salad with Lime and Cilantro
This shrimp salad is akin to a yummy chef salad, but with accents of cilantro, lime juice, and (of course) shrimp! It's okay if you need to run to the store to purchase ingredients; this salad is amazing and truly worth the effort.
To save on time, prepare the lettuce, cucumbers, and tomatoes ahead of time, as well as the hardboiled eggs. Refrigerate until needed.
Yields: 6 servings
2 pounds shrimp, fully cooked and without the legs/shell
2 heads lettuce, romaine or green leaf
4 Tbsp. butter
2 or 3 packages of plain ramen noodles
Any other ingredients you'd like to throw in! Here are suggestions:
- Bacon bits
- Shredded cheese of your favorite flavor
Hard boil the eggs.This is very easy and really completes the salad.
- Set the eggs in a pan and fill the pan with cold water. There should be an inch of water above the eggs.
- Heat until a rolling boil, then turn the stove off and cover for 20 minutes. Do not remove the pan from the stove. During these 20 minutes you can begin preparing the lettuce.
- Once 20 minutes is up, carefully drain the eggs and fill the pan with cold water, draining and refilling the pan until the eggs are fully cooled.
Thoroughly wash the lettuce, cucumber, and tomatoes.Try to shake most of the water from the lettuce.
Chop the lettuce and add it to a medium-sized salad bowl.The lettuce should be cut in thin strips, and then cut a few times sideways to shorten any lengthy pieces.
- Using a clean dishtowel, try to soak any excess water from the lettuce.
Dice the cucumber and tomatoes, and then add them to the salad.The cucumber should be cut into quarters lengthwise and then sliced. For the tomatoes, just dice them as small as you'd like.
Soften the ramen noodles and add them to the salad.Split the ramen noodles in half so each square piece is 1/2" thick, and soak each half in very hot water for about 30 seconds per side. Once all the noodles are softened, add them into the salad.
Pan-fry the shrimp in the butter and seasonings on a medium-high heat.Since the shrimp is already cooked, you can just fry until the shrimp until the shrimp is how you like it. Ideally, you should fry the shrimp for about 10 minutes, stirring frequently.
- Put 4 Tbsp. in the pan and turn the stove on to medium-high heat.
- When the butter is very hot, add the shrimp to the pan and begin frying them.
- After you add in the shrimp, add the cilantro, garlic salt, and juice from one half of the lime to the pan.
- Fry the shrimp until the shrimp is beginning to turn a nice golden-brown shade, and is starting to get just a tiny but crispy on the outside.
Add the shrimp to the salad, place a slice of lime onto the salad bowl's edge, and serve immediately!If you have a favorite vinaigrette dressing you can use that, or eat the salad as it is!
- Alternatively, have your guests serve the shrimp directly onto their plates after being served salad.
- Got any leftover lime? Feel free to juice that and let your guests add a bit more spice to their salad using the lime juice!
Video: Shrimp Cobb Salad Recipe - Laura Vitale - Laura in the Kitchen Episode 399
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