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  • Writer's pictureKaren Calderon-Schweitzer

Shrimp Wedge Salad

This delicious salad makes for a perfect low-carb dinner option.

Garlicky Shrimp Wedge Salad

This delicious wedge salad is packed with flavor! Every element combines to create a scrumptious combination of crispiness, sweetness and creaminess. I love the use of Thousand Island dressing for this recipe but a good Ranch dressing can also be used.

To achieve the perfect color on the shrimp I recommend using a hot wok. The wok helps to quickly and easily toss the shrimp at high heat and it eliminates the chances for overcooking the shrimp trying to achieve a nice browning.

Garlicky Shrimp Wedge Salad

· 1 cup or to taste Thousand Island dressing

· ½ cup crispy fried onions (Ok to use canned – I like Trader Joe’s)

· 2 iceberg lettuces cut into wedges

· 1 ½ lb. large shrimp

· 4 garlic cloves pressed or finely chopped

· ½ large lemon

· 3 Tsp cooking oil – I used canola oil due to high heat

· Salt and pepper to taste


· Season shrimp with garlic, salt and pepper and set aside.

· Place iceberg wedges onto a serving platter.

· Drizzle with Thousand Island dressing and top with crispy fried onions.

· Heat up wok on high and when you start to see slight smoke, reduce heat to medium-high and add cooking oil. Add shrimp and toss to cover with oil.

· Increase heat to high and keep tossing shrimp until edges turn brown and meat turns orangy pink.

· Remove from heat and top dressed iceberg wedges with hot shrimp.

· Squeeze the juice of ½ lemon and serve.



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