About Shrimp Salad with Creamy Pesto Dressing
Since Homemade Hooplah’s new design launched in late June, I’ve noticed that readers are using the fancy site navigation menu much more than they ever did before – and if you happen to be one of those people, thank you so very much! – but as awesome as that navigation bar is, it does show off some of the weaker points in my recipe catalog… namely, the near absence of salad and rice recipes.
I’m not exactly sure how this disparity happened, because me and The Boyfriend certainly eat our fill of salad and rice.
There are some weeks where it feels like we live off of salad or rice.
So today, I’m here to help remedy some of the void, bringing you the type of salad that I can totally get down with:
Shrimp salad with creamy pesto dressing.
Because shrimp is my foodie soul mate and I use could pesto like ketchup.
Meaning, on everything.
Putting the two of these together only seemed natural.
This is an extremely easy recipe to throw together, even for a salad, especially since the cheese is already included within the dressing itself.
I don’t know about you, but to me that means I have one less item to chase and spear with my fork in order to get the “full flavor” experience.
But of course, there’s nothing stopping you from adding more cheese to this if you wanted.
Believe me, I’d be the last one to judge you.
Cheese for everyone!
And shrimp, too, of course.
Lots of shrimp.
The avocado, tomato, and corn just sweeten the deal.
Shrimp Salad with Creamy Pesto Dressing
For the Creamy Pesto Dressing
- In a large bowl, mix together pesto, mayonnaise, buttermilk, and parmesan cheese, plus salt and pepper to taste. Dressing is now ready, but if you'd like the consistency to be smoother, pulse dressing to a blender for roughly 2-5 minutes.
- Set dressing in the refrigerator until ready to use.
For the Shrimp Salad
- In a large frying pan, melt butter over medium heat. Add garlic and cook until golden and fragrant, about 2-3 minutes.
- Add shrimp to frying pan and cook until bodies are opaque and curled, about 2-3 minutes per side.
- Prepare salad bowls by laying a bed of lettuce, then placing cooked shrimp in the middle. Add avocado, tomato, and corn around the edges. Drizzle chilled dressing on top. Serve immediately.