Mediterranean Shrimp and Lettuce Salad

Mediterranean Shrimp and Lettuce Salad
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What Started it all:
Shrimp, Lettuce, cereal, oven


  • 1 pound of shrimp, peeled and deveined
  • 1 head of lettuce, washed and torn into bite-sized pieces
  • 1 cup of your favorite cereal
  • Olive oil
  • Salt and pepper
  • Lemon juice
  • Herbs of your choice (such as oregano or basil)


  1. Preheat the oven to 375°F (190°C).
  2. On a baking sheet, spread out the cereal in an even layer and toast it in the oven for 5-7 minutes, or until golden brown. Keep an eye on it to prevent burning.
  3. While the cereal is toasting, heat a drizzle of olive oil in a large skillet over medium-high heat.
  4. Season the shrimp with salt, pepper, and your choice of herbs. Add the seasoned shrimp to the skillet and cook for 2-3 minutes on each side, or until they are pink and opaque.
  5. In a large bowl, toss the torn lettuce with a drizzle of olive oil, a squeeze of lemon juice, and a pinch of salt and pepper.
  6. Divide the dressed lettuce among four plates.
  7. Top the lettuce with the cooked shrimp and sprinkle the toasted cereal over the top for a delightful crunch.
  8. Serve immediately and enjoy this delightful taste of the Mediterranean!

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