Shrimp and Mushroom Wilted Salad

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“We love wilted salad at my house! I found this recipe in the Chicago Tribune. It originally said it serves 4 but I think that would be 4 side dishes. It serves the two of us as a main dish. Halved cherry tomatoes are a nice addition to the salad.”
READY IN:
30mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat 1 T. of the olive oil in a medium skillet over medium-high heat. Add garlic; cook, stirring, until garlic becomes fragrant, about 1 minute.
  2. Add mushrooms and 1/4 teaspoons of the salt; cook, stirring occasionally, until the mushrooms soften and begin to brown, about 5 minutes.
  3. Prepare a grill or broiler for high heat.
  4. Mix together the lemon juice and remaining 3 T. of olive oil; add remaining 1/4 teaspoons salt and pepper to taste.
  5. Place shrimp on skewers or on a baking pan if broiling; brush with lemon juice/oil mixture, reserving any extra. Cook shrimp until pink on both sides about 2-3 minutes.
  6. Add the shrimp to the mushrooms in the skillet. Add rice vinegar and remaining lemon juice mixture; heat 2 minutes.
  7. Pour contents of skillet over the lettuce in a large bowl; toss gently to coat lettuce. Divide among 4 (or 2 if serving as a main dish) and top each with mozzarella.

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