If you’re craving a fresh, vibrant meal that bursts with flavor and is wonderfully light, the Lemon Herb Shrimp Salad with Mixed Greens and Vegetables Recipe is exactly what you need. This dish perfectly balances juicy, tender shrimp with the crispness of fresh greens and the bright, zesty punch of lemon and herbs. It’s not only simple to make but delivers a colorful plate that feels like a celebration of wholesome ingredients. Whether you’re making a quick lunch or a refreshing dinner, this salad will quickly become your go-to for a delightful, healthy meal.
Ingredients You’ll Need
Gathering the right ingredients is key to bringing all the flavors together in this salad. Each component plays a crucial role—whether it’s the bright acidity from the lemon juice, the fragrant herbs that add a garden-fresh aroma, or the variety of textures from the crisp vegetables. Here’s what you’ll need to make the magic happen:
- Fresh large shrimp (1 lb): Choose peeled and deveined shrimp for the easiest preparation and best texture.
- Mixed greens (4 cups): A blend of arugula and spinach provides peppery and mild flavors alongside beautiful greens.
- Cherry tomatoes (1 cup, halved): These add a juicy burst of sweetness and vibrant red color.
- Cucumber (1 medium, diced): Brings a refreshing crunch and cool balance to the salad.
- Red onion (1 small, thinly sliced): Offers a slight sharpness and punch, cutting through the richness.
- Lemon juice (2 tbsp, freshly squeezed): The star of the dressing, lending bright citrus notes.
- Extra virgin olive oil (3 tbsp): Adds smoothness and helps marry all the flavors beautifully.
- Fresh dill (2 tbsp, chopped): Imparts a delicate herbaceous taste that’s perfect with seafood.
- Fresh parsley (2 tbsp, chopped): Adds freshness and a pop of green color.
- Salt and pepper (to taste): Essential seasoning to enhance every ingredient.
How to Make Lemon Herb Shrimp Salad with Mixed Greens and Vegetables Recipe
Step 1: Prep and Cook the Shrimp
Start by rinsing your shrimp thoroughly under cold water and patting them dry to ensure they sauté nicely. Heat a skillet over medium heat with a light drizzle of olive oil. Once hot, add the shrimp and cook for about 3 to 4 minutes on each side until they turn pink and opaque. This quick cooking technique locks in tenderness and flavor – be careful not to overcook, or they’ll get rubbery.
Step 2: Chop the Vegetables and Greens
While the shrimp cools slightly, chop your mixed greens into bite-sized pieces, then dice the cucumber and halve your cherry tomatoes. Thinly slice the red onion to add a subtle zing to the salad. Putting all the fresh veggies in a large bowl sets the foundation for the salad’s wonderful crunch and color palette.
Step 3: Whisk the Dressing
In a small bowl, whisk together the freshly squeezed lemon juice and extra virgin olive oil. Season this simple but flavorful dressing with salt and pepper to taste. This lemony dressing brightens every bite, perfectly complementing the herbs and shrimp.
Step 4: Combine Everything
Add the cooled shrimp to the bowl with your chopped vegetables and greens. Drizzle the lemon dressing over the top and gently toss everything together, making sure every leaf and piece is coated with that citrusy goodness. The mixing is where all the flavors meld together beautifully.
Step 5: Garnish with Fresh Herbs
Finish off your salad by sprinkling freshly chopped dill and parsley over the top. These herbs add the final layer of fragrance and taste, transforming a simple salad into a vibrant, aromatic experience.
How to Serve Lemon Herb Shrimp Salad with Mixed Greens and Vegetables Recipe
Garnishes
For added flair, consider topping with a few lemon wedges for extra zing or a sprinkle of toasted pine nuts for crunch. A few shaved parmesan slices can also add a luxurious touch that pairs brilliantly with the herbs and shrimp.
Side Dishes
This salad shines on its own as a light meal, but pairing it with crusty garlic bread or a side of quinoa can make it more substantial. A chilled glass of white wine also complements the lemon herb flavors beautifully.
Creative Ways to Present
Serve this salad in individual bowls for a personal touch, or plate it on a large platter for family-style dining. Another fun idea is to stuff the salad into avocado halves or hollowed-out tomatoes for a creative twist that impresses at any gathering.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of the Lemon Herb Shrimp Salad with Mixed Greens and Vegetables Recipe, store them in an airtight container in the refrigerator. It’s best to keep the dressing separate if possible to prevent the greens from wilting too much.
Freezing
This salad is best enjoyed fresh, so freezing is not recommended. The shrimp and fresh vegetables lose their texture and flavor after freezing and thawing.
Reheating
If you plan to reheat the shrimp, separate it from the salad first and gently warm it in a skillet over low heat for just a couple of minutes. Then toss it back with fresh greens and vegetables for the best taste experience.
FAQs
Can I use frozen shrimp for the Lemon Herb Shrimp Salad with Mixed Greens and Vegetables Recipe?
Yes, frozen shrimp works fine as long as you thaw it completely and pat it dry before cooking. This helps achieve the perfect sautéed texture without excess moisture.
What other herbs can I use if I don’t have dill or parsley?
You can substitute fresh basil, chives, or cilantro depending on your taste preference. Each will add a unique twist to the salad’s flavor profile.
Is this salad suitable for meal prep?
Absolutely! Just keep the dressing separate until you’re ready to serve to keep the greens fresh and crisp throughout the week.
Can I add other vegetables to this salad?
Definitely! Sliced radishes, bell peppers, or avocado all pair wonderfully and add more texture and color to your salad.
How do I make this recipe vegan or vegetarian?
To create a vegetarian or vegan version, simply omit the shrimp and add roasted chickpeas or grilled tofu for protein while keeping the lemon herb dressing to maintain the bright flavors.
Final Thoughts
Making the Lemon Herb Shrimp Salad with Mixed Greens and Vegetables Recipe is like inviting sunshine to your dining table—it’s fresh, flavorful, and endlessly satisfying. Once you try it, you’ll find yourself reaching for it whenever you want a quick, nutritious, and vibrant dish that feels special without any fuss. So go ahead, gather those simple ingredients, and enjoy this beautiful salad that tastes just as good as it looks!
Print
Lemon Herb Shrimp Salad with Mixed Greens and Vegetables Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Frying
- Cuisine: American
Description
A refreshing and healthy shrimp salad featuring sautéed shrimp tossed with mixed greens, cherry tomatoes, cucumber, and red onion, dressed in a zesty lemon and olive oil vinaigrette, garnished with fresh dill and parsley. Perfect for a light lunch or dinner ready in under 30 minutes.
Ingredients
Shrimp
- 1 lb fresh large shrimp, peeled and deveined
Salad
- 4 cups mixed greens (arugula and spinach)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 small red onion, thinly sliced
Dressing
- 2 tbsp freshly squeezed lemon juice
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Garnish
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
Instructions
- Prepare the shrimp: Rinse shrimp under cold water and pat dry thoroughly to remove excess moisture, ensuring a better sear during cooking.
- Sauté the shrimp: Heat a skillet over medium heat with a drizzle of olive oil. Add shrimp and cook until they turn pink and opaque, approximately 3–4 minutes per side, taking care not to overcook.
- Prepare the salad base: While the shrimp cool, chop the mixed greens, dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. Combine all the vegetables in a large mixing bowl.
- Make the dressing: In a small bowl, whisk together freshly squeezed lemon juice and extra virgin olive oil. Season the dressing with salt and freshly ground black pepper to taste.
- Combine salad and shrimp: Once shrimp have cooled slightly, add them to the bowl with the vegetables. Pour the dressing over the top and toss gently to ensure everything is evenly coated without breaking the shrimp.
- Garnish and serve: Sprinkle fresh chopped dill and parsley over the salad before serving to add a bright, herby flavor and visual appeal.
Notes
- For best flavor, use fresh shrimp rather than frozen.
- You can substitute other greens like romaine or kale if preferred.
- Adjust the lemon juice quantity according to your taste for acidity.
- Serve immediately or chill briefly for a cooler salad experience.
- This salad pairs well with crusty bread or as a light main course.
