Okay, so sometimes, I just really crave a salad. A big salad with a ton of flavor like this one with blackened shrimp.
So simple to make for a quick lunch or light supper and I’ve found a trick that really helps make salad type meals so much fun and gives everyone exactly what they want.
You ready?
It is so simple that you are going to think I’m crazy. But really, just trust me on this and try it the next time you are serving salad as a meal for a crowd.
I prep all of the ingredients for a salad and serve them on a platter. Then, each person puts the toppings they want for their salad onto their plate. I then take their plate and place everything onto my chopping board.
Using my huge pizza knife, I make quick work of chopping their salad to bite sized pieces for them. Then, with a quick toss, their salad goes back onto their plate for them to dress if they’d like. Of course, I have to add a few whole cherry tomatoes and the blackened shrimp onto the top of the chopped salad.
I still want everything to look pretty.
Ya know?
What I’ve noticed the last few times doing this manner of serving a large salad is that people really like being able to pick exactly what they want in their salads. My son also adds more to his salad than I would have added had I been making his for him, too. And that’s a benefit I love!
You can be as extravagant on the items you include on your salad platter as you like, depending on the theme of your salad. But, for this blackened shrimp salad, I decided to keep things simple and let the blackened shrimp really shine.
Oh yeah, and those eggs? You really have to pop back in tomorrow for me to share with you how I cook a bunch of eggs at once for salads and snacking. You’ll love it, promise!
Let me know if you try the platter trick when serving your salad.
Here’s my blackened shrimp salad recipe. I hope you love it.
- 2 pounds blackened shrimp
- 1 head iceberg lettuce, cleaned and but into four-six wedges
- 6 hard-cooked eggs, halved
- 8-10 pieces cooked bacon
- 8-10 green onions
- 1 pint grape or cherry tomatoes
- 1 (8-ounce) package cheese, sliced into strips
- Arrange ingredients by type onto a large serving platter. Allow guests to place ingredients they prefer in their salad onto their plates. Take their plates, except shrimp, and chop into bite-sized pieces. Lightly toss and place back onto plate. Top with shrimp.
Enjoy!
Robyn xoxo
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I love that you serve it on a big platter. My hubs doesn’t care for shrimp, but he could choose what he likes if I served it that way! Me? I’m dying over this blackened shrimp salad. YUM.
I love the idea of a salad on a platter!!
Adore this recipe!! I am thinking about making it for lunch today!!! And I cant wait to see how you made all the eggs. I am sorta obsessed with eggs.
My favorite kind of dinner. It all looks so bright and fresh and delicious!! Will you come over and make salads for us?
I love this salad. The shrimp sounds fabulous!
I adore putting shrimp on my salads!!!!
Love this salad! Love the platter idea….no more whining at the table! Thanks Robyn for making one thing in my life easier.
So smart and I love the blackened shrimp!
I can so see myself making this and enjoying it outside once it warms up in Austin! Wonderful recipe, Robyn!
Thanks – I made this last nite and it went down a treat. Only addition was that I added lightly roasted pumpkin seeds sprinkled over the top. My family love these and they’re so good for them. Definitely added this to my weekly menu.