Shrimp & Mushroom Salad

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Shrimp & Mushroom Salad

  • Author: Cara Harbstreet, MS RD LD
  • Yield: 2 entree salads 1x

Description

Salads don’t need to be boring! Combine mushrooms shrimp for this hearty superstar salad from Cara Harbstreet! Watch Cara’s video breakdown of the salad.


Ingredients

Scale
  • 10 ounces mushrooms (any variety will work, we used oysters and royal trumpets)
  • 12 large uncooked shrimp, peeled and deveined
  • Salad greens like baby spinach, spring mix, or arugula
  • ½ cup thinly sliced carrots
  • ½ cup bean sprouts
  • 1 small red onion, sliced crosswise
  • Toasted sesame seeds for garnish

Dressing:

  • 2 tablespoons each of sesame oil, soy sauce, rice vinegar
  • ½ tablespoon brown sugar
  • Minced garlic and ginger

Instructions

  1. Heat oven to 425 degrees F.
  2. Make the dressing, as it doubles as a glaze for the shrimp. Use about ⅓ of the mixture to coat the shrimp.
  3. Arrange shrimp in a single layer along with the sliced onions and mushrooms. If needed, slice the royal trumpet mushrooms in half lengthwise to lay flat on the sheet pan for better browning.
  4. Cook for 12-15 minutes or until the shrimp are fully cooked and the mushrooms start to brown. Allow to cool slightly. 
  5. Build your salad: add greens to a pair of bowls and top with carrots, bean sprouts, roasted onions and mushrooms and shrimp.
  6. Add the remaining dressing and garnish with sesame seeds for a little extra crunch and flavor. Enjoy!

If you like this, try these:

Shrimp & Mushroom Salad

Salads don’t need to be boring! Combine mushrooms shrimp for this hearty superstar salad from Cara Harbstreet!

view Recipe

Crispy Mushroom, White Bean, Quinoa & Kale Salad

This salad is packed full of veggies and sure to be a crowd-pleaser!

view Recipe
Plate of wilted spinach salad with chicken, potatoes, mushrooms, pesto and Parmesan cheese.

Wilted Spinach Salad with Rotisserie Chicken, Crispy Potatoes and Pesto

Rotisserie chicken, crispy red potatoes and flavorful roasted mushrooms sit atop a bed of nutritious greens. This salad is the perfect excuse to use leftover rotisserie chicken.

view Recipe
  • Connect with other mushroom lovers

    @mushroomcouncil