Shrimp and Green Bean Salad
1
- Prep Time25 mins
- Total Time35 mins
- Makes4 servings
(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba; Photography by Erik Putz and Christie Vuong; Food styling by Ashley Denton; Prop styling by Madeleine Johari)
Tossed with an herb vinaigrette and topped with crumbly feta, this no-fuss shrimp salad is simple and satisfying.
Dressing
3 tbsp olive oil
2 tbsp red wine vinegar
1 tbsp chopped oregano
1 garlic clove, minced
Salad
2 cups trimmed green beans
1 340-g pkg frozen peeled raw shrimp, thawed
4 cups thinly sliced romaine
1 small red onion, thinly sliced
1 pint cherry tomatoes, halved
1 cup crumbled feta cheese
Instructions
Dressing: Whisk oil with vinegar, oregano and garlic in a large bowl until combined. Season with pepper.
Boil a pot of water. Add green beans and shrimp. Cook until shrimp turns pink, about 3 min. Drain and rinse under cold water. Pat dry.
Add beans and shrimp to dressing, along with romaine and onion. Toss until coated. Top with tomatoes and feta.