Salad with Grilled Shrimp and Croutons

Salad with Grilled Shrimp and Croutons
AuthorKevin Petrizio
RatingDifficultyBeginner

Grilled shrimp and crunchy croutons on a bed of your favorite greens! Who says salads have to be boring!

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Yields1 Serving
Prep Time10 minsCook Time15 minsTotal Time25 mins
 4 oz ShrimpPeeled and de-veined
 1 cup Salad GreensChoose your favorite
 2 Slices 50 cal. bread. (leave out overnight)
 2 tsp olive oil
 3 tbsp red wine vinegar
 1 tbsp water
 Non-Stick sprayOlive oil type is preferred
 ¼ tsp Morton’s Lite Salt times
 ¼ tsp Ground pepper
 3 tsp Italian seasoning
Salad Dressing
If you have your own favorite, use that. If not, use this one
1

Add olive oil, vinegar, water, and 1 teaspoon Italian seasoning to bowl or tall plastic cup.

2

Just before serving, whisk vigorously for about a minute until well combined. Pour over salad BEFORE adding the croutons.

Croutons
I made these in an air fryer. You can try them in an oven or toaster oven.
3

Preheat air fryer or oven to 400 degrees.

4

Take day old bread and stack. Cut into crouton size squares. Should be about 12-16 per slice of bread.

5

Add to a metal bowl and spray 3 times with cooking spray.

6

Add a heavy pinch of Italian seasoning and a shake of salt and pepper.

7

Shake bowl to cover the cubes with seasoning and put in the air fryer. If using an over, put on a sheet pan lined with tin foil.

8

Cook for 5 minutes. Stir and give them another 2-3 minutes until golden brown. It may take longer in an over, so keep checking.

9

Remove and set aside. Try one and season if needed.

Shrimp
10

Mix shrimp, a heavy pinch of Italian seasoning and salt and pepper in a mixing bowl and let sit for 20 minutes in the refrigerator.

11

Preheat and indoor grill and add shrimp.

12

Shrimp should be cooked in 2-4 minutes.

13

Assemble the dish. Salad first

14

Drizzle dressing over the salad.

15

Add shrimp next and croutons last to keep them crunchy.

16

Enjoy!

Ingredients

 4 oz ShrimpPeeled and de-veined
 1 cup Salad GreensChoose your favorite
 2 Slices 50 cal. bread. (leave out overnight)
 2 tsp olive oil
 3 tbsp red wine vinegar
 1 tbsp water
 Non-Stick sprayOlive oil type is preferred
 ¼ tsp Morton’s Lite Salt times
 ¼ tsp Ground pepper
 3 tsp Italian seasoning

Directions

Salad Dressing
If you have your own favorite, use that. If not, use this one
1

Add olive oil, vinegar, water, and 1 teaspoon Italian seasoning to bowl or tall plastic cup.

2

Just before serving, whisk vigorously for about a minute until well combined. Pour over salad BEFORE adding the croutons.

Croutons
I made these in an air fryer. You can try them in an oven or toaster oven.
3

Preheat air fryer or oven to 400 degrees.

4

Take day old bread and stack. Cut into crouton size squares. Should be about 12-16 per slice of bread.

5

Add to a metal bowl and spray 3 times with cooking spray.

6

Add a heavy pinch of Italian seasoning and a shake of salt and pepper.

7

Shake bowl to cover the cubes with seasoning and put in the air fryer. If using an over, put on a sheet pan lined with tin foil.

8

Cook for 5 minutes. Stir and give them another 2-3 minutes until golden brown. It may take longer in an over, so keep checking.

9

Remove and set aside. Try one and season if needed.

Shrimp
10

Mix shrimp, a heavy pinch of Italian seasoning and salt and pepper in a mixing bowl and let sit for 20 minutes in the refrigerator.

11

Preheat and indoor grill and add shrimp.

12

Shrimp should be cooked in 2-4 minutes.

13

Assemble the dish. Salad first

14

Drizzle dressing over the salad.

15

Add shrimp next and croutons last to keep them crunchy.

16

Enjoy!

Salad with Grilled Shrimp and Croutons
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