Description
Transport yourself to a sunny beach with this vibrant Shrimp Salad, combining juicy shrimp and fresh vegetables in a zesty dressing. Perfect for picnics or light dinners, this delightful dish is not only a feast for the eyes but also bursting with flavor. Enjoy the refreshing crunch and aromatic herbs that make every bite unforgettable!
Ingredients
Scale
- 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
- 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
- Rinse shrimp under cold water and pat dry.
- Heat a skillet over medium heat with a drizzle of olive oil. Sauté shrimp until pink and opaque, about 3–4 minutes per side.
- While shrimp cools, chop mixed greens, cucumber, cherry tomatoes, and red onion into bite-sized pieces. Combine in a large bowl.
- In a small bowl, whisk together lemon juice and olive oil; season with salt and pepper.
- Add cooled shrimp to the vegetable mixture. Pour dressing over top and toss gently to combine.
- Garnish with dill and parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 280
- Sugar: 4g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg