• Amy Lucas

Shrimp Caprese Whole Grain Salad

Sometimes salads are best served without lettuce! This is a fresh and light salad that can be made ahead and assembled in advance. Everything is served chilled!


Looking for a easy meal, make everything in advance and scale it up for several portions within the week. Don't like shrimp - swap it with seared chicken pieces or any other protein of your choice. This is based on the Mediterranean diet, which has been shown to improve health for individuals who follow it. Make sure to pair this with some extra veggies!


Going to a party, simply make this in a larger batch and place it on a platter and look like you have the most amazing culinary skills! This recipe makes 2 servings.

  • 1⁄2 cup Brown Rice

  • 1⁄2 cup Quinoa

  • 2-1⁄4 cups Water

  • 1⁄2 pound Large Raw Shrimp (Peeled & Deveined)

  • 2 ounces Fresh Mozzarella Cheese

  • 1 handful Fresh Basil

  • 2 tablespoons Olive Oil

  • 2 tablespoons Apple Cider Vinegar

  • 1⁄4 teaspoon Kosher Salt

  • 2 tablespoons Water

  • 1 pinch Ground Black Pepper

  • 1 cup Cherry Tomatoes




Grains: In a sauce pot bring water, rice and quinoa to boil and cook covered for about about 20 minutes until done, make sure not to burn bottom of pan. Remove and chill. Fluff before serving.

Shrimp: Sear shrimp in non-stick saute pan for 1-2 minutes on each side. Remove from pan and chill.

Dressing: In a blender combine basil, oil, vinegar, water, and salt and blend until smooth.

Assembly: Slice cherry tomatoes in half and dice fresh mozzarella into 1/4" cubes if not using mini mozzarella balls. Arrange salad by placing 1 cup of cooked grains, sliced tomatoes, fresh mozzarella cheese, shrimp, and drizzling with basil dressing.


Calories: 641kcal, Carbs: 67g, Protein: 39g, Total Fat: 24g, Saturated Fat: 5.7g, Sodium: 794mg, Fiber: 5.5g, Added Sugar: 0g, Vegetables: 0.54 servings,

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