Shrimp and Mushroom Wilted Salad

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”

Ingredients Nutrition


  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a