One-Pan Garlic Butter Shrimp Salad
When you want the elegance of grilled shrimp but only have one pan and ten minutes to spare.
After a long day, the last thing you want is a mountain of dishes or a complicated multi-step process. This one-pan shrimp salad solves that by combining a quick sear with high-impact flavors like lemon and garlic. The shrimp cook incredibly fast, providing a satisfying protein hit while the aromatics create a built-in dressing for your greens. You can serve it over a bed of arugula or spinach to keep things light and refreshing. Because everything happens in one skillet, cleanup is practically non-existent. Expect a bright, zesty punch of flavor that feels like a gourmet café lunch but takes less effort than deciding what to watch on Netflix.
Ingredients
- 1 lb large shrimp — peeled and deveined
- 3 tbsp butter — unsalted preferred
- 4 unit garlic cloves — minced
- 1 tsp red pepper flakes — optional for heat
- 1 unit lemon — juiced
- 2 cup mixed greens — spinach or arugula
- 1 tsp salt
Method
- 1 Pat the shrimp dry with paper towels and toss in a bowl with half the salt and the red pepper flakes.
- 2 Heat the butter and 2 cloves of minced garlic in a large skillet over medium-high heat.
- 3 Add the shrimp to the hot pan and sear for 2-3 minutes per side until pink and slightly charred.
- 4 Stir in the remaining garlic, the rest of the salt, and the lemon juice.
- 5 Remove from heat and toss with the mixed greens directly in the pan or transfer to a large bowl.
- 6 Drizzle with any remaining buttery juices in the pan before serving.
Variations
- Vegetarian Swap — Swap the shrimp for 1 block of cubed extra-firm tofu and sauté until golden.
- Faster Prep — Use a pre-minced garlic jar to skip the chopping step entirely.
Notes
If you want extra crunch, top with toasted almonds or a handful of sliced cucumber just before serving.
Equipment that helps
- Large Skillet — Allows you to sear the shrimp and toss with greens in one go for easier cleanup.
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