Spicy Beer and Butter Shrimp + Cornbread Panzanella Salad
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Half Baked Harvest · by Tieghan Gerard★ 4.8 (4)

Spicy Beer and Butter Shrimp + Cornbread Panzanella Salad

NUTRITION · PER SERVING30M COOK
CAL 44%·PRO 97%
CARBS 56G25% OF CAL
11G FIBER31G OTHER14G TOTAL SUGAR
FAT 53G54% OF CAL
16G SAT37G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Spicy beer-butter shrimp served over a cornbread panzanella salad with fresh greens, corn, tomatoes, avocado, and a chipotle-lime dressing. Bold and filling.

mainamericansaladshellfish
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Nutrition & ingredients

Ingredients

serves 4
  • 1 pound of peeled and deveined raw shrimp
  • 3/4 cup beer
  • 4 tablespoon butter
  • 1 clove garlic (minced or grated)
  • 2 teaspoons smoked paprika
  • 2 teaspoon brown sugar
  • 1 teaspoon cayenne
  • 1 teaspoon chili powder
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 3 cups of cubed cornbread (I used this recipe
  • 8 cups spring greens
  • 1 ear grilled corn
  • 1 pint grape tomatoes (halved)
  • 1 avocado (diced)
  • 8 ounces cubed sharp cheddar cheese
  • 3 tablespoons olive oil
  • 2 limes (juiced)
  • 1 teaspoon honey
  • 1 chipotle chile (minced)
  • 2 tablespoons cilantro (chopped, plus more for garnish)
  • salt + pepper (taste)
PREP
20M
SODIUM
1365MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.