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
Scale
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.
