High-Protein Shrimp & Mushroom Salad
Method
In a medium bowl, combine the shrimp and sliced mushrooms with the soy sauce and smoked paprika. Toss well and let marinate for 5–10 minutes.
Heat a large nonstick skillet over medium-high heat. Add the marinated shrimp and mushrooms and cook for 4–6 minutes, stirring occasionally, until the shrimp are pink and opaque and the mushrooms are tender.
Remove the skillet from the heat and allow the shrimp mixture to cool slightly while preparing the vegetables.
Dice the tomatoes and cucumber into bite-sized pieces, thinly slice the onion, and tear the lettuce into large pieces.
Place all the vegetables into a large serving bowl and add the warm shrimp and mushrooms.
Drizzle with a little extra soy sauce if desired and season with freshly ground black pepper to taste. Toss gently until everything is evenly combined.
Serve immediately while the shrimp are still slightly warm, or chill for 15 minutes for a refreshing cold salad.
Avoid overcooking the shrimp, as they become firm and rubbery very quickly. Cook them just until they turn pink and opaque. For extra freshness, finish the salad with a squeeze of lemon juice and a sprinkle of chopped parsley or dill before serving. This light, high-protein salad is perfect for lunch, dinner, or meal prep.
Nutrition Facts
Per serving
