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Crisp Shrimp Salad with Lemon Vinaigrette

This shrimp salad combines tender, juicy shrimp with crisp lettuce and a bright, tangy lemon vinaigrette. The dish features contrasting textures—crunchy greens, succulent seafood, and a zingy dressing—that come together in a fresh, appealing presentation. Perfect as a light main course or a quick, satisfying lunch.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: International
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb pound shrimp, peeled and deveined preferably medium-sized
  • 4 cups romaine or iceberg lettuce chopped into bite-sized pieces
  • 1 medium lemon for juice and zest
  • 1 tsp honey or agave syrup
  • 2 tbsp olive oil for dressing
  • 2 cloves garlic minced
  • 2 tbsp fresh parsley or dill chopped
  • Salt and pepper to taste seasoning

Equipment

  • Large mixing bowl
  • Skillet or grill pan
  • Sharp knife
  • Small whisk or fork
  • Cutting board

Method
 

  1. Set all your ingredients and equipment nearby. Rinse the greens thoroughly and chop into bite-sized pieces. Zest the lemon and then juice it, removing any seeds.
  2. Heat your skillet or grill pan over medium-high heat until hot. Add a splash of olive oil and cook the peeled, deveined shrimp for about 2-3 minutes per side, until they turn pink and are opaque. You should hear a gentle sizzle and see them curl into a 'C' shape.
  3. While the shrimp cook, whisk together the lemon juice, honey, minced garlic, remaining olive oil, and a pinch of salt and pepper in a small bowl. Whisk vigorously until the dressing is smooth and slightly emulsified, with a bright, tangy aroma.
  4. Transfer the cooked shrimp to a plate and let them rest for a minute. Meanwhile, place the chopped greens in a large mixing bowl.
  5. Add the cooked shrimp to the greens. Drizzle the prepared lemon vinaigrette over the top.
  6. Toss everything gently to coat the greens and shrimp evenly with the dressing, taking care not to bruise the greens or break the shrimp. The salad should look vibrant with a slight sheen from the vinaigrette.
  7. Garnish the salad with chopped parsley or dill for a fresh herbal finish. Serve immediately for maximum crunch and freshness.

Notes

For extra crunch, add toasted nuts or crispy croutons just before serving. To keep greens crisp longer, refrigerate the greens separately if preparing ahead, then toss with dressing just before eating.