Ten Minute Spicy Shrimp Salad




This one would be better titled “Nine Minute and Fifty-One Second Spicy Shrimp Salad,” because that is how long it took Belme and I to throw it together.

If I were to do this one over, I’d sub the pearl onions for diced onions and this is reflected in the recipe. While pearl onions are the jewels of braising, the short cooking time of this meal does not do them justice…

The goal of this video, once again, is to teach you concepts. If you have a good stock of left over ingredients, it becomes very easy to throw together a quick meal. While I provide recipes for meals such as these, they are a bit frivolous because I want you to learn from watching and not necessarily copy my every move… Got it?

I’ve recently featured women in my videos, but fret not, the guys are up next. Kyler Rober William Allison and Justin Van Dyke will be making an appearance shortly…

Headed off to catch some Z’s and dream about “Keeping It Paleo!”

Your Pal,

Paleo Nick

(Keeper of these guys.)

Ten Minute Spicy Shrimp Salad

Ingredient List:

  • 5 Wild Shrimp, 16/20 size,  peeled and deveined
  • 15-20 Bay Scallops, seasoned w/ Sea Salt and Pepper
  • ½ Cup Onions, medium dice
  • ½ Head Red Cabbage, chiffonade
  • ½ Sweet Potato, precooked and roughly chopped
  • 1 Jalapeño, ABC (Asian Bias Cut)
  • Mixed Greens
  • Aged Balsamic Vinaigrette 
  • Olive Oil
  • Kosher Salt and Black Pepper
  • Pork Croutons, as garnish

Preparation Instructions:

  1. Heat a cast iron skillet over medium-high heat until approximately 350°F.
  2. Season shrimp and scallops with salt and pepper, add some olive oil to the pan and place the shrimp and scallops in the pan, seasoned side down. Add the onions, red cabbage and jalapeños. 
  3. Cook for 2-3 minutes, turn shrimp, and make some room in the pan for the sweet potatoes.
  4. Add a bit more olive oil to the cleared space and then add the sweet potatoes. 
  5. Allow to cook for 2-3 minutes longer. In the meantime prepare the mixed greens.
  6. In a medium sized mixing bowl, combine mixed greens, a drizzle of olive oil, a drizzle of balsamic, and a pinch of salt and pepper and mix well with tongs or your hand.
  7. Once shrimp are done cooking and sweet potatoes are heated through, turn the burner off because it’s time to plate.
  8. Place your mixed greens in the center of a plate and top with the mixture from the skillet. 
  9. Drizzle with a bit more balsamic vinegar and finish with bacon bits, tasso bits, pancetta bits or pork croutons. Really, any crispy pork product will do.
  10. Enjoy and be sure to share with your friends.

“Keep It Paleo!”

Leave a Reply