Ingredients
- 0.5 pound, peeled & deveined Shrimp
- 1 head Romaine Lettuce
- 1 cup, sliced Cucumber
- 4, sliced Radish
- 0.3 cup Shelled Edamame
- 1, thinly sliced Spring Onion
- handful Fresh Basil Leaves
Salad Dressing
- 0.25 cup Extra Virgin Olive Oil
- 2 Tablespoons Lemon Juice
- 2 teaspoons Mustard
- 1 Tablespoon Honey
- 0.25 teaspoon Salt
Directions
This fresh shrimp salad is colorful, packed with flavors and textures.
Naturally, this recipe is dairy free, gluten free and high in protein.
I am definitely a salad girl, no matter what time of the year. That’s most likely because I live in Florida and it’s always warm!
For me, a salad has to have some greens, a variety of vegetables, an amazing dressing and ideally a protein.
When having access to local and/or high-quality shrimp I like to consume is with simple ingredients to let the shrimp shine.
If you do not live close to a coast-line, wild-caught frozen shrimp is great as well!
Be sure to safely defrost the shrimp in the refrigerate over night before cooking.
As I want everyone to be able to enjoy this salad no matter what time of year, I have paired it with vegetables that are available all year round.
We’ve got crunchy romaine lettuce, sweet and refreshing cucumber, crunchy and flavorful radish as well as defrosted edamame.
For frozen edamame, you can simply allow it to defrost on the counter for 30 minutes to and hour and steam it in a small pot with a small amount of water on a low heat.
For the dressing, I like to use a lemon vinaigrette.
Lemon pairs well with seafood and this dressing is very easy to make.
Please leave your review for this fresh shrimp salad below.
For other comments and questions, please send me a direct message via Instagram.
Steps
1 Done | Make the Salad Dressing & Marinate ShrimpStart by making the salad dressing. Add the ingredients to a jar with a lid and shake well until emulsified. Alternatively, whisk together in a bowl with a whisk. Add the raw, peeled and de-veined shrimp to a bowl then add about half of the vinaigrette. Toss to coat the shrimp then cover and refrigerate to marinate for 20 minutes. |
2 Done | Prep & Cook ShrimpWhile the shrimp marinates, prep the rest of the salad ingredients and add to a large salad bowl. Heat a large skillet then cook the shrimp for 2-3 minutes on each side or until pink. |
3 Done | Make the SaladAdd the cooked shrimp to the salad bowl, give the vinaigrette another shake to mix then pour over the salad. Toss gently and garnish with fresh basil. |
