Description

This Hearty Shrimp Fattoush offers a refreshing and flavorful take on a traditional Levantine salad, featuring succulent shrimp, crisp vegetables, and a zesty dressing, making healthy eating an indulgent experience.

Ingredients

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1 lb Wild-Caught Jumbo Shrimp, peeled and deveined
2 large Whole Wheat or Gluten-Free Pita
3–4 small Persian Cucumbers, sliced into half-moons
2 large Vine-Ripened Tomatoes, diced
4–5 Radishes, thinly sliced
1 head Romaine Lettuce, chopped into bite-sized pieces
1/2 cup Fresh Mint, chopped
1/2 cup Flat-Leaf Parsley, chopped
1/4 cup Extra Virgin Olive Oil
2 tablespoons Fresh Lemon Juice
1 tablespoon Ground Sumac
1 teaspoon Raw Honey or Maple Syrup

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Instructions

Preheat your oven to 375°F (190°C). Cut the pita bread into bite-sized squares or triangles. Toss them with one tablespoon of extra virgin olive oil and a pinch of sea salt. Spread them on a baking sheet and bake for 8-10 minutes until golden brown and crispy. Set aside to cool
Pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with one teaspoon of sumac, a pinch of salt, and a drizzle of olive oil
Heat a large skillet over medium-high heat with a tablespoon of avocado oil or olive oil. Add the shrimp in a single layer. Cook for 2 minutes per side until they turn opaque and develop a light golden crust. Remove from heat and let them rest
In a small glass jar or bowl, combine the extra virgin olive oil, fresh lemon juice, honey, remaining sumac, and a clove of minced garlic (optional). Whisk vigorously until emulsified
In a large wooden bowl, combine the chopped Romaine, cucumbers, tomatoes, radishes, parsley, and mint. Toss gently to mix
Just before serving, add the toasted pita chips and the seared shrimp to the bowl. Pour the dressing over the salad and toss thoroughly

Notes

For the best texture, do not dress the salad until ready to serve.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dinner
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl
Calories: 385 kcal
Sugar: 4 g
Sodium: 0.5 g
Fat: 18 g
Saturated Fat: 2.5 g
Unsaturated Fat: 15.5 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 6 g
Protein: 28 g
Cholesterol: 200 mg