If you are craving a fresh and vibrant dish that brings together bright citrus flavors with succulent seafood, then you will absolutely adore this Lemon Herb Shrimp Salad with Mixed Greens and Tomatoes Recipe. This salad bursts with colors and textures—juicy cherry tomatoes, crisp cucumbers, tender shrimp, and fragrant herbs all tossed in a zesty lemon dressing. It’s light yet satisfying, perfect for a quick lunch, a picnic treat, or a delightful dinner when you want something healthy and delicious without any fuss.
Ingredients You’ll Need
This recipe keeps things wonderfully simple, focusing on fresh, wholesome ingredients that enhance each other perfectly. Each element plays a vital role: the shrimp provides protein and sweetness, the mixed greens add crunch and earthiness, the herbs infuse aroma, and the lemon dressing ties everything together with a bright finish.
- 1 lb fresh large shrimp, peeled and deveined: Choose fresh or thawed shrimp for the best juicy texture and flavor.
- 4 cups mixed greens (arugula and spinach): These greens offer a peppery and tender base that contrasts beautifully with the shrimp.
- 1 cup cherry tomatoes, halved: Adds bursts of sweetness and vibrant color.
- 1 medium cucumber, diced: Provides a refreshing crunch with a hint of coolness.
- 1 small red onion, thinly sliced: Gives a delicate, sharp bite that balances the salad.
- 2 tbsp freshly squeezed lemon juice: The star ingredient lending bright acidity and freshness.
- 3 tbsp extra virgin olive oil: Adds richness and helps meld the dressing.
- 2 tbsp fresh dill, chopped: Offers an aromatic herbal lift that pairs wonderfully with seafood.
- 2 tbsp fresh parsley, chopped: Brings vibrant green color and a subtle peppery note.
- Salt and pepper to taste: Essential seasoning to bring out all the natural flavors.
How to Make Lemon Herb Shrimp Salad with Mixed Greens and Tomatoes Recipe
Step 1: Prepare Your Shrimp
Start by giving the shrimp a thorough rinse under cold water, then gently pat them dry with paper towels. This step ensures they cook evenly and don’t steam in the pan, which helps develop a lovely texture and flavor when sautéed.
Step 2: Sauté the Shrimp
Heat a skillet over medium heat with a drizzle of olive oil. Once hot, add the shrimp in a single layer and cook them for about 3 to 4 minutes on each side, or until they turn pink and opaque. The key is not to overcrowd the pan to ensure even cooking and to get that slight sear that enhances their natural sweetness.
Step 3: Prepare the Vegetables
While the shrimp cool, chop the mixed greens, cucumber, cherry tomatoes, and red onion into bite-sized pieces. Combine all the chopped produce in a large salad bowl, creating a colorful and crunchy foundation for your salad.
Step 4: Whisk the Dressing
In a small bowl, whisk together the freshly squeezed lemon juice and extra virgin olive oil. Season generously with salt and pepper to taste. This simple dressing is bright and tangy, perfectly complementing the shrimp and vegetables without overpowering them.
Step 5: Toss Everything Together
Add the cooled shrimp to the bowl with your chopped vegetables. Pour the lemon and olive oil dressing over the top, then gently toss to combine, making sure every bite is evenly coated with that lovely citrusy dressing.
Step 6: Add Fresh Herbs and Serve
Finish your Lemon Herb Shrimp Salad with Mixed Greens and Tomatoes Recipe by garnishing with the chopped fresh dill and parsley. These herbs not only brighten the flavor but also add a fresh aroma and a lovely splash of green that makes the dish look as good as it tastes.
How to Serve Lemon Herb Shrimp Salad with Mixed Greens and Tomatoes Recipe
Garnishes
Feel free to sprinkle some toasted pine nuts or slivered almonds on top for added crunch. A few lemon wedges on the side also make a pretty presentation and allow your guests to add more citrus zing if they love bold flavors.
Side Dishes
This salad pairs beautifully with crusty bread or pita on the side to scoop up the salad juices. A chilled glass of crisp white wine or sparkling water with a lemon twist can elevate the meal even further without overshadowing the dish’s freshness.
Creative Ways to Present
For a stunning presentation, serve this salad in individual glass bowls or on a bed of extra greens arranged on a large platter. You can even stuff the salad into hollowed-out avocados or tomatoes for a delightful twist that’s perfect for parties or casual gatherings.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, transfer the Lemon Herb Shrimp Salad with Mixed Greens and Tomatoes Recipe to an airtight container and refrigerate. It is best enjoyed within 1 to 2 days to maintain the crispness of the greens and freshness of the shrimp.
Freezing
This salad is not recommended for freezing because the mixed greens and fresh tomatoes can become soggy and lose texture after thawing. The shrimp could be frozen separately before cooking but is best fresh for this particular recipe.
Reheating
If you prefer your shrimp warm, you can gently reheat just the shrimp in a skillet with a drop of olive oil for a minute or two before tossing with the cold salad ingredients. Otherwise, this salad shines brightest when served chilled or at room temperature.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to fully thaw and pat them dry before cooking. This will help you achieve the best texture and prevent wateriness in the salad.
What kind of mixed greens work best?
Arugula and spinach are perfect for their contrasting peppery and mild flavors, but you can also add baby kale or romaine for extra crunch and nutrition.
Can I make this salad vegan or vegetarian?
To make a vegan version, simply omit the shrimp and add grilled tofu or chickpeas for protein. The lemon herb dressing will still give the salad a vibrant and fresh taste.
How can I add extra flavor to the shrimp?
Try marinating the shrimp briefly in lemon juice, garlic, and a pinch of chili flakes before cooking for a more intense and spicy kick.
Is this salad suitable for meal prep?
Yes, just keep the dressing separate until you’re ready to eat to prevent the greens from wilting. Add the dressing and toss right before serving for maximum freshness.
Final Thoughts
This Lemon Herb Shrimp Salad with Mixed Greens and Tomatoes Recipe is truly a keeper in my kitchen. It’s fast, fresh, and packed with flavors that feel like sunshine on a plate. I encourage you to try it soon—you’ll find it’s not just a salad but a vibrant, delicious celebration of simple ingredients done right. Trust me, once you taste it, this will become one of your go-to favorites for any season.
Print
Lemon Herb Shrimp Salad with Mixed Greens and Tomatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Frying
- Cuisine: American
- Diet: Low Fat
Description
A fresh and vibrant shrimp salad featuring sautéed shrimp, mixed greens, cherry tomatoes, cucumber, and a zesty lemon-olive oil dressing, garnished with fresh dill and parsley. Perfect for a light lunch or a healthy dinner.
Ingredients
Seafood
- 1 lb fresh large shrimp, peeled and deveined
Vegetables
- 4 cups mixed greens (arugula and spinach)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 small red onion, thinly sliced
Dressing & Seasoning
- 2 tbsp freshly squeezed lemon juice
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Herbs
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
Instructions
- Prepare the Shrimp: Rinse shrimp under cold water and pat dry thoroughly to ensure they cook evenly.
- Sauté Shrimp: Heat a skillet over medium heat with a drizzle of olive oil. Cook the shrimp for 3–4 minutes on each side until they turn pink and opaque, ensuring they are fully cooked.
- Prepare the Vegetables: While the shrimp cools, chop the mixed greens, cucumber, cherry tomatoes, and red onion into bite-sized pieces and combine them in a large bowl.
- Make the Dressing: In a small bowl, whisk together freshly squeezed lemon juice and extra virgin olive oil. Season with salt and pepper to taste to create a fresh, tangy dressing.
- Combine Salad: Add the cooled shrimp to the bowl with vegetables. Pour the dressing over the top and toss gently to mix all ingredients evenly and coat them with dressing.
- Garnish and Serve: Sprinkle chopped fresh dill and parsley on top of the salad for added flavor and freshness before serving.
Notes
- For extra flavor, you can marinate the shrimp with garlic and herbs before cooking.
- This salad can be served chilled or at room temperature depending on preference.
- Use wild-caught shrimp for better taste and sustainability.
- Adjust the lemon juice and olive oil quantities to suit your taste preference.
- Ensure shrimp is cooked just until opaque to avoid toughness.
