There is an excellent recipe for Siracha-Lime Shrimp Lettuce Wraps in The Wellness Mama Cookbook, by Katie Wells.  It’s healthy, bursting with flavor, and is on the table in no time flat.   After making it a few times, I started thinking about upping the vegetable to shrimp ratio.  It turns out that adding the shrimp to a bed of greens and veggies tossed with cool, creamy ranch dressing is a fantastic combination.  It happens to be one of our favorites meals on hot summer evenings.

 

For the Shrimp:

1 lb raw shrimp, peeled, deveined, tails removed

1 Tbsp olive oil

1/4 cup Sriracha hot sauce

Juice of 1 lime

1 tsp garlic powder

 

For the Salad Base:

6 cups loosely packed butterhead lettuce, torn into bite-sized pieces

1 red bell pepper, cut into thin strips

1 cup sliced white button mushrooms

Ranch dressing (see note)

 

1. Create the salad base by tossing the lettuce, red bell pepper, and mushrooms together in a large bowl.

2. Combine the Sriracha, lime juice, and garlic powder in a glass measuring cup.

3. Heat the olive oil in a large skillet over medium-high heat.  Once the oil is shimmering and easily coats the pan, add the shrimp and cook until they turn pink, about 3 minutes.

4. Add the Sriracha-lime juice mixture to the shrimp.  Toss the shrimp to coat in the mixture and allow them to cook for one minute longer to reduce the liquid.

5. Meanwhile, add the ranch dressing to taste to the salad base.  Toss to coat the lettuce and vegetables.

6. Place equal portions of the salad base onto serving plates, then top with evenly divided servings of shrimp.  Serve immediately.

Serves 2 as a meal, 4-6 as a side salad

 

🥗 Use your favorite recipe for Ranch dressing or buy the bottled kind—whatever you like best.  When I take the time to make my own, I usually use Ree Drummond’s recipe: Pioneer Woman’s Ranch Dressing.  Whatever you use, be sure to have it ready before you begin cooking the shrimp and assembling the salad.

 

Wells, Katie.  The Wellness Mama Cookbook.  New York: Harmony Books, 2016.