Stuffed Shrimp & Pomegranate Lemony Green Salad

A refreshing green salad made with pomegranate and lemony herbs and topped with parmesan crusted garlic and herb stuffed shrimp.

  • Total Time

    20 min

  • Servings



  • I pack of frozen Red Lobster Parmesan Crusted Garlic & Herb Stuffed Shrimp (8 pieces)
  • 1 medium head romaine lettuce
  • 4 tbsp fresh dill, lightly torn
  • 1 small red onion sliced thin
  • Seeds from a pomegranate half
  • 2 tbsp slivered almonds
  • 14 cup olive oil
  • 3 tbsp fresh lemon juice
  • 12 tsp Dijon mustard
  • 1 tbsp honey
  • 1 tsp minced shallot
  • 14 tsp salt
  • 18 tsp white pepper
  • 1 tbsp fresh chopped parsley


  • Preheat oven to 400 degrees F.
  • Cook shrimp according to package directions.
  • Tear lettuce into bite-size pieces and add to a serving bowl.
  • Toss in dill, red onion slices, pomegranate seeds, and almond slivers.
  • To make dressing, in a small bowl whisk olive oil, lemon juice, Dijon mustard, honey, shallot, salt, pepper, and parsley.
  • Top lettuce mixture with 6-8 pieces of Parmesan Crusted Stuffed Shrimp. Drizzle with prepared dressing or serve on the side.
  • Variation - To add a little extra kick, add 1 clove of fresh minced garlic to the contents of the dressing bowl before whisking.