Description
A refreshing and healthy Shrimp Salad featuring sautéed large shrimp combined with mixed greens, cherry tomatoes, cucumber, and red onion, all tossed in a light lemon-olive oil dressing and garnished with fresh dill and parsley. Perfect for a quick 25-minute meal that serves four.
Ingredients
Scale
Shrimp and Salad
- 1 lb fresh large shrimp, peeled and deveined
- 4 cups mixed greens (arugula and spinach)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 small red onion, thinly sliced
Dressing and Garnish
- 2 tbsp freshly squeezed lemon juice
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Prepare the shrimp: Rinse shrimp under cold water and pat dry thoroughly with paper towels to remove excess moisture, ensuring better sautéing.
- Sauté the shrimp: Heat a skillet over medium heat and add a drizzle of olive oil. Add the shrimp in a single layer and cook for about 3–4 minutes on each side, or until they turn pink and opaque. Remove from heat and let them cool.
- Prep the vegetables: While the shrimp are cooling, chop the mixed greens, cucumber, cherry tomatoes, and red onion into bite-sized pieces and combine them in a large salad bowl.
- Make the dressing: In a small bowl, whisk together freshly squeezed lemon juice, olive oil, and season with salt and pepper to taste. This creates a light and zesty dressing for the salad.
- Combine salad and shrimp: Add the cooled shrimp to the bowl with the chopped vegetables. Pour the dressing over the top and toss gently to evenly coat all ingredients without breaking the shrimp.
- Garnish and serve: Sprinkle the chopped fresh dill and parsley over the salad as a flavorful garnish. Serve immediately for the freshest taste.
Notes
- You can substitute shrimp with cooked chicken or tofu for a different protein option.
- For extra flavor, add a clove of minced garlic to the dressing.
- Use fresh herbs for best taste and aroma; dried herbs won’t give the same vibrant flavor.
- This salad is best served fresh and not stored for more than a day to maintain texture and freshness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Frying
- Cuisine: American
