Description
A refreshing Chopped Shrimp Salad with Lemon Vinaigrette that combines sweet shrimp with crisp vegetables, perfect for a summer meal.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 4 cups water
- 2 tbsp Old Bay seasoning
- 1 lemon, halved
- 6 cups romaine lettuce, chopped
- 1 avocado, chopped
- 1 carrot, chopped
- 2 radishes, chopped
- 1/4 red onion, chopped finely
- 1/4 cup basil, chopped
- 1/4 cup mint, chopped
- 1/4 cup parsley, chopped
- 2 tbsp dill, chopped
- 2 tbsp chives, chopped
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1/2 tsp lemon zest
- 1 tsp sugar (optional)
- 1/2 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Poach the shrimp: In a medium pot, add 4 cups of water and 2 tablespoons of Old Bay seasoning. Squeeze in the juice from 1 lemon and drop the halved lemon into the pot. Season with salt and pepper. Bring to a boil, then simmer for 5 minutes.
- Add 1 lb of shrimp and simmer for another 5 minutes or until opaque and pink. Remove and chill in an ice bath.
- Prep the veggies: Chop romaine, avocado, carrot, radishes, red onion, and herbs in a large bowl.
- Make the dressing: Whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1/2 teaspoon of lemon zest, 1 teaspoon of sugar, and 1/2 teaspoon of Dijon mustard. Season.
- Combine the salad: Roughly chop cooled shrimp and add to the veggies. Drizzle dressing and toss until combined.
- Serve fresh, or refrigerate for a couple of hours if needed.
Notes
Best consumed fresh. Avoid overcooking the shrimp.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 150mg