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!
Yields: 4 servings | Serving Size: 1 cup | Calories: 293 | Total Fat: 23 g | Saturated Fat: 3 g | Trans Fat: 0 g | Cholesterol: 46 mg | Sodium: 251 mg | Carbohydrates: 15 g | Dietary Fiber: 5 g | Sugars: 8 g | Protein: 11 g | SmartPoints: 10
- FOR THE SHRIMP:
- 2 hearts romaine, chopped
- 20 large uncooked shrimp, peeled, tails-on
- 1/4 cup olive oil
- 2 cloves garlic, finely chopped
- 1 teaspoon red pepper flakes
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic salt
- 1/2 fresh-ground pepper
- FOR THE DRESSING:
- 1/2 cup buttermilk, low-fat (optional, Greek yogurt)
- 2 tablespoons olive oil
- 2 stalks green onions, chopped
- 1/4 cup fresh cilantro
- 1 clove garlic, minced
- 2 tablespoons thinly sliced onions
- 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!)
In a blender or small food processor, combine all dressing ingredients together until smooth and creamy. Toss over chopped romaine. Top with cooked shrimp and almonds. Enjoy!
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