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
Scale
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.
