Buffalo Shrimp Salad

Photography, © Foodivine studio

  • Prep time 15 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine



In bowl, combine hot sauce, 4 tsp of the oil, the honey, Wor­cestershire sauce, garlic and onion pow­­der. Set aside.

In skillet, heat remaining oil over high heat. Add shrimp; cook, turning halfway through cooking time, until shrimp are pink and starting to brown, 3 to 4 minutes. Using slotted spoon, transfer shrimp to bowl of reserved hot sauce mixture; toss to coat well.

Divide lettuce among bowls or plates. Top with cabbage, corn, avocado and shrimp. Sprinkle with blue cheese and cilantro. Serve with Blue Cheese Ranch Dressing and lime wedges.

Blue Cheese Ranch Dressing

In small bowl, using fork, mash 1/3 cup crumbled blue cheese with 1/4 cup plain Greek yogurt. Stir in 1/4 cup mayonnaise, 1 tbsp white wine vinegar, 1 tbsp chopped fresh chives and 1 small clove garlic, minced. Season with pepper. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days.)

Makes about 1 cup.

Nutritional facts PER SERVING

  • Calories 455
  • Total fat 28 g
  • Saturated fat 7 g
  • Cholesterol 220 mg
  • Sodium 450 mg
  • Total carbohydrate 19 g
  • Fibre 6 g
  • Sugars 8 g
  • Protein 32 g
  • Iron 1.9 mg
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Lunch & Dinner

Buffalo Shrimp Salad