Name: Recipe by Tiffani Thiessen - Italian Chopped Salad with Shrimp
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 bag (9-ounces) Fresh Express® Hearts of Romaine; Extra-virgin olive oil; 8 ounces medium shrimp, peeled & deveined with tails removed; Kosher salt and freshly ground black pepper; ½ small red onion, thinly sliced; ½ cup roughly chopped store-bought roasted red bell peppers; ½ cup pearl mozzarella, drained and patted dry; 6 mild pepperoncini, stemmed and sliced crosswise into rings; ⅓ cup sliced black olives, drained and patted dry; ⅓ cup cannellini beans, drained, rinsed and patted dry; 3 tablespoons chopped fresh basil, plus 1 tablespoon for garnish; 1 tablespoon chopped fresh oregano; Freshly grated Parmesan cheese; Lemon wedges, to serve; 1 lemon, zested and juiced; 2 tablespoons red wine vinegar; ¼ cup extra-virgin olive oil; Kosher salt and freshly ground black pepper; 2 tablespoons unsalted butter; ½ cup panko breadcrumbs; Kosher salt & freshly ground black pepper

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Recipe by Tiffani Thiessen
Italian Chopped Salad with Shrimp

Italian Chopped Salad with Shrimp Tiffani Thiessen

Recipe by Tiffani Thiessen – Italian Chopped Salad with Shrimp

A vibrant twist on the classic chopped salad, this Italian Chopped Salad with Shrimp delivers a perfect balance of freshness and flavor. Crisp romaine hearts mingle with tender shrimp, creamy mozzarella pearls, briny olives, and zesty pepperoncini for a dish that’s both satisfying and light. A drizzle of bright, lemony vinaigrette and a sprinkle of buttery homemade breadcrumbs take this salad from simple to sensational. It’s an easy yet elegant meal that brings the taste of the Italian coast straight to your table — perfect for lunch, dinner, or an al fresco gathering.

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Prep Time 20

Cook Time 10

Total Time 30

Servings

Ingredients

1 bag (9-ounces) Fresh Express® Hearts of Romaine
Extra-virgin olive oil
8 ounces medium shrimp, peeled & deveined with tails removed
Kosher salt and freshly ground black pepper
½ small red onion, thinly sliced
½ cup roughly chopped store-bought roasted red bell peppers
½ cup pearl mozzarella, drained and patted dry
6 mild pepperoncini, stemmed and sliced crosswise into rings
⅓ cup sliced black olives, drained and patted dry
⅓ cup cannellini beans, drained, rinsed and patted dry
3 tablespoons chopped fresh basil, plus 1 tablespoon for garnish
1 tablespoon chopped fresh oregano
Freshly grated Parmesan cheese
Lemon wedges, to serve

Lemony Vinaigrette Dressing

1 lemon, zested and juiced
2 tablespoons red wine vinegar
¼ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Homemade Buttered Breadcrumbs (alternatively, you can use store-bought):

2 tablespoons unsalted butter
½ cup panko breadcrumbs
Kosher salt & freshly ground black pepper

Instructions

Breadcrumbs

Melt the butter in a medium stainless steel pan over medium heat.
Add the breadcrumbs and gently toss to evenly coat in the butter.
Toast, stirring occasionally, for 6-8 minutes until golden brown and crispy.
Remove from the heat.
Season, to taste, with salt and pepper. Stir to combine. Cool to room temperature.
Wipe the pan clean so you can use it again for the shrimp.

Salad

Heat a medium stainless-steel pan over medium-high heat.
Drizzle enough olive oil to lightly coat the surface of the pan.
Add the shrimp and season generously with salt and pepper.
Cook for 2-3 minutes. Flip and cook for another 2-3 minutes until the shrimp are pink, slightly golden-brown and no longer translucent.
Transfer to a plate to cool completely.
While the shrimp cools, add the hearts of romaine to a large serving bowl. Add the onion, roasted bell pepper, mozzarella, pepperoncini, olives, beans, 3 tablespoons of basil and oregano. Season with salt and pepper. Toss to evenly combine.
Roughly chop the cooled shrimp and add to the salad.
Top with the buttered breadcrumbs, remaining 1 tablespoon of chopped basil and freshly grated Parmesan cheese. Serve with lemon wedges on the side.