When making quick and simple dinners, it's important to look to the grocery store for help. While everyone is familiar with using rotisserie chicken, cooked, peeled, and deveined shrimp should also become a staple of your weeknight pantry. If you think about it, shrimp is practically as versatile as chicken!
Serve it with pasta or sandwich with cheese in between two tortillas for quesadillas. Or as is the case with this recipe, toss with a lemony marinade and plate with veggies to make a Mediterranean-style salad. Sound delish? Try it tonight and get the recipe now.
- 1 1/2 pounds cooked shrimp, peeled and deveined
- 1/4 cup fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 1/3 cup fresh basil, torn
- kosher salt and pepper
- 1 bunch radishes, thinly sliced
- 2 green bell peppers, thinly sliced
- 1/3 cup (3 ounces) black olives, pitted
- 3 ounces feta, sliced
- 1 5-ounce bag pita chips or cracker bread
- In a large bowl, combine the shrimp, lemon juice, oil, basil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Set aside for 10 minutes to allow the flavors to meld.
- Add the radishes, bell peppers, olives, and feta. Gently stir to combine.
- Divide among individual bowls and spoon any remaining liquid over the tops. Serve with the pita chips or cracker bread.
- Salads, Main Dishes
- Mediterranean/Middle Eastern