A salad that makes your main course light and healthy.
What’s easier than whipping up a salad for lunch or dinner, and topping it with storebought dressing? Well, our two minute, homemade, clean eating Buttermilk Cilantro dressing! In the time it takes to open your fridge and unscrew premade dressing, you could be blending up this quick and simple twist on classic Ranch. And unlike traditional Ranch dressing recipes, this one is low in fat and calories and low in processed ingredients.
Cool and creamy, it’s a perfect complement for our spicy roasted shrimp salad. And the shrimp is nearly as easy to make as the dressing. Just toss your shrimp onto a baking sheet and coat with the savory and spicy flavors of garlic, red pepper flakes, paprika, and onion salt. Roast for 10-12 minutes, top your romaine lettuce with your shrimp, and add your dressing. This simple salad makes an incredibly light and delicious dinner. Lean protein from the shrimp, crunchy and antioxidant rich Romaine, and a rich but healthy dressing make this a clean eating dream. Casual enough for lazy evenings at home, fancy enough to feed a crowd of dinner guests. Bon appetit!
Roasted Shrimp Salad with Buttermilk-Cilantro Dressing
For the Shrimp
- 2 hearts romaine chopped
- 20 shrimp large uncooked, peeled, tails-on
- 1/4 cup olive oil
- 2 garlic cloves finely chopped
- 1 teaspoon red pepper flakes
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic salt
- 1/2 teaspoon pepper freshly ground
For the Dressing
- 1/2 cup buttermilk low-fat (optional, Greek yogurt)
- 2 tablespoons olive oil
- 2 green onions chopped
- 1/4 cup cilantro fresh
- 1 garlic clove minced
- 2 tablespoons onions thinly sliced
- salt and pepper to taste
- Preheat oven to 400 degrees. Place shrimp on a large parchment-lined baking sheet, drizzle with olive oil and garlic. In a small bowl, stir together red pepper flakes, paprika, onion powder, garlic salt, and pepper. Sprinkle over shrimp.
- Roast shrimp in oven for 4-6 minutes, or just until they turn pink and curl into c-shapes. (They've overcooked when they begin to curl into o-shapes, so be sure to pull them out of the oven just as they finish cooking!)
Have you made this recipe?
Tag @skinnyms on Instagram or hashtag it #skinnyms
Stay informed about new recipes, workouts, and other healthy lifestyle topics by subscribing to our newsletter. Join our fun and thriving community on our Facebook page and check out our Pinterest, too!
Have some feedback for us? Let us know what you think of this post in the comments section below. Don’t forget to let us know what you’d like to read about in the future!
It looks like there are almonds or something similar in shape on the salad; or is that supposed to be garlic? I am thinking of grilling the shrimp instead but looks like a great recipe idea for lunch the next day!
Yes, those are sliced almonds in the picture. You can add/omit them as a topping, according to taste. Let us know how you enjoy the recipe!
How much butter-milk?
Tom, 1/2 cup. 🙂
I have made this recipe a few times and I thought the dressing was made out of Greek yogurt and apple cider vinegar. This says buttermilk and olive oil. Did you change it?
April, Greek yogurt can be substitued for Buttermilk. There may have been an optional Greek Yogurt at one time but may have accidently been removed.
I’ll add back the option. 🙂