My kids were seriously licking their plates to devour the last bits of their dinner. This Pesto Shrimp Salad was ridiculously delicious. Needless to say, we didn’t have any leftovers tonight.
Lexie was in love with this sauce immediately. My kids are usually not huge fans of quinoa but it worked so well with this dish. The original recipe is meant to be a quinoa bowl but since I love extra veggies and salads, I used quite a bit more lettuce and served this as a salad instead. Good choice because it was amazing!
Substitutions/Additions made by Cooking After Class for Pesto Shrimp Salad:
- I used medium shrimp that were precooked…what I happened to have on hand
- Instead of arugula, I used about double the amount of spring mix so our dish was more of a salad than a quinoa bowl
- we used 2 avocados
Tips from Cooking After Class for making Pesto Shrimp Salad:
- For the pesto, I used frozen cubes of prepared pesto from Costco. I love Costco’s pesto but it comes in such large containers that there is no way we can use it all before it expires. So…before it expires, I freeze it using silicone molds. These cubes are about 2 tablespoons each so for 1/3 cup, I took out two cubes to thaw.
RECIPE: Charred Shrimp, Pesto, & Quinoa Bowls
Effort:
Time: 20 minutes
Kids Comments: Delicious! Lexie LOVED the dressing.
Make it Again: Yes, soooo delicious!
all ingredients ready to go
ingredients for the sauce
Kenxie cutting the tomatoes and avocado
warming up the shrimp
lots of spring mix
adding quinoa and dressing
ready to make our salads