Spicy Buffalo Shrimp Salad
with Garlic Butter Pretzel Croutons
Cooking time
20 minutes
Servings
2/4
Calories
660 /serving
Who’s hot: air-fried shrimp bathed in fiery Buffalo sauce, sweetened with honey. Who’s not: a cooling salad for contrast. It's got air-fried croutons made from buttered pretzel bun, tender-crisp green beans, celery and lettuce, all lavished with homemade creamy ranch dressing.
We will send you:
- 285g Shrimp (BAP-certified)
- 1 Lemon
- 2 Garlic cloves
- 1 Head of lettuce
- 200g Green beans (or string peas)
- 2 Celery stalks
- 60ml Mayonnaise
- 7g Honey
- 30ml Buffalo sauce
- 1 Pretzel bun
- 6g Back at the Ranch spices (chives, parsley, mustard, garlic powder, onion powder, brown sugar, kosher salt)
Contains: Barley • Eggs • Milk • Mustard • Shrimp • Sulphites • Wheat
You will need:
Microwave
Oil
Salt & pepper (S&P)
Strainer
Whisk
2 or 4 tbsp Butter
Air fryer
Medium pot
Total Fat
42 g
Saturated Fat
12 g
Sodium
1870 mg
Total Carb
48 g
Sugars
11 g
Protein
29 g
Fibre
9 g
Preparation
Mise en place
- Preheat the air fryer to 375°F. Lightly oil the basket. Bring a medium pot of salted water to a boil.
- Thinly slice the celery crosswise on an angle.
- Roughly chop the lettuce.
- Halve the lemon; juice ½ and quarter the remaining ½.
- Remove the stem ends of the green beans; cut crosswise into thirds.
- Mince the garlic.
Fry the croutons
- In a medium bowl, microwave 2 tbsp butter (double for 4 portions) and ½ the garlic, in 15 sec. increments, until melted.
- Tear the bun into bite-size pieces. Add to the bowl of melted butter and toss well; season with S&P.
- Place in the air fryer and fry, shaking halfway, 4 to 5 min., until tender.
- Transfer to a plate and reserve the bowl.
Blanch the green beans
- Add the green beans to the pot of boiling water and boil, 2 to 3 min., until crisp-tender.
- Drain and transfer to a bowl of ice water. Once cool, drain and pat dry.
Fry the shrimp
- Pat the shrimp* dry (remove the shells from the tails if desired); drizzle with oil and season with ½ the spices and S&P.
- Place in the air fryer and fry, 3 to 5 min., until opaque and cooked through.
- In the reserved bowl, whisk the Buffalo sauce and honey.
- Transfer the shrimp to the bowl; toss well.
Make the salad
- In a large bowl, combine the mayo, lemon juice, remaining garlic and spices, and S&P.
- Add the lettuce, celery, green beans and croutons; toss well.
Plate your dish
- Divide the salad between your plates.
- Top with the shrimp.
- Garnish with the lemon wedges. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
