This shrimp stir-fry salad is a quick and easy weeknight meal that’s perfect for transitioning salad from summer to the fall and winter months. This post is sponsored by Kroger. All thoughts and opinions are my own.
Stir-fry has always been one of my go-to dinner options because it’s so dang easy, healthy and delicious.
The ease factor comes in handy, especially on busy weeknights when I have no clue what I’m going to make for dinner. I always tend to have frozen shrimp in the freezer and a bag of stir-fry veggies and really that’s all you need to make a good stir-fry — protein and veggies.
Of course, you also need a tasty sauce, but that’s pretty easy to toss together with a couple items from the fridge or pantry.
Given my love for stir-fry and salad I thought it would be fun to combine the two into one dish so this little number is a cross between the two. A shrimp stir-fry salad, if you will. Perfect for my Sunday Salad series!!
When people think salad their mind almost immediately goes to enjoying a fresh, cold salad on a hot summer day, but there are salads for all seasons. I especially like the idea of warm salad options for fall and winter because they’re still loaded with all the goods: protein, healthy fat, veggies and fiber, but some (or all) of the components are cooked which makes for a delicious, comforting meal.
The added bonus here is that some veggies actually provide our bodies with more nutrients when they’re cooked. For instance, when carrots are cooked your body is able to absorb more beta carotene from them!
For this shrimp…