If you’re seeking a vibrant, refreshing dish that bursts with bright flavors and wholesome ingredients, you’re going to love this Lemon Herb Shrimp Salad with Mixed Greens and Vegetables Recipe. It perfectly balances the zesty tang of lemon, the delicate sweetness of shrimp, and the crisp crunch of fresh veggies for a salad that feels both light and satisfying. Ideal for a quick lunch or an elegant dinner starter, this recipe brings together simple but essential ingredients that highlight the best of each component without overwhelming your palate.
Ingredients You’ll Need
Each ingredient in this salad plays a crucial role, combining texture, flavor, and color to make every bite exciting and refreshing. The freshness of the shrimp, the peppery punch of arugula, and the brightness of lemon juice all come together to create a harmonious salad you’ll want to make again and again.
- 1 lb fresh large shrimp, peeled and deveined: Provides tender, protein-packed seafood that’s the star of the salad.
- 4 cups mixed greens (arugula and spinach): Adds a mix of peppery and mild leafy greens for texture and vibrant color.
- 1 cup cherry tomatoes, halved: Offers juicy bursts of sweetness and a lovely red contrast.
- 1 medium cucumber, diced: Brings refreshing crunch and coolness to balance the salad.
- 1 small red onion, thinly sliced: Adds a subtle sharpness and crisp bite for depth of flavor.
- 2 tbsp freshly squeezed lemon juice: Infuses the salad with bright, zesty citrus acidity.
- 3 tbsp extra virgin olive oil: Provides smooth richness and helps marry all the flavors together.
- 2 tbsp fresh dill, chopped: Adds a fragrant herbal note that complements shrimp beautifully.
- 2 tbsp fresh parsley, chopped: Gives a fresh, slightly peppery accent and bright green color.
- Salt and pepper to taste: Essential for seasoning and enhancing all the other ingredients.
How to Make Lemon Herb Shrimp Salad with Mixed Greens and Vegetables Recipe
Step 1: Prepare the Shrimp
Start by rinsing your shrimp under cold water and patting them dry thoroughly. This ensures they cook evenly and get that perfect sear. Heat a skillet with a drizzle of olive oil over medium heat, then sauté the shrimp. Cook each side for about 3 to 4 minutes until the shrimp turn pink and opaque—this means they’re perfectly cooked and tender. Once done, set them aside to cool slightly before adding to the salad.
Step 2: Chop the Vegetables
While the shrimp cool down, chop your mixed greens, cucumber, cherry tomatoes, and red onion into bite-sized pieces. Keeping the vegetables fresh and vibrant is key as it adds texture and balance to the dish. Toss all of these fresh vegetables together in a large bowl; the combination of crisp and juicy elements will make each forkful delightful.
Step 3: Whisk the Dressing
In a small bowl, whisk together the freshly squeezed lemon juice and extra virgin olive oil. Season with salt and pepper according to your preference. This simple dressing is where the magic happens, offering a bright, tangy coating that enhances every ingredient without overpowering the natural flavors.
Step 4: Combine and Toss
Add the cooled shrimp to your vegetable mixture, then pour the lemon-olive oil dressing over the salad. Gently toss everything together so the shrimp and greens are evenly coated with the zesty dressing. This step ensures every bite is bursting with flavor and freshness.
Step 5: Garnish and Serve
Finish by sprinkling the chopped fresh dill and parsley over the top. These herbs bring a wonderful aroma and an herbaceous brightness that perfectly complements the shrimp and lemon. Now your Lemon Herb Shrimp Salad with Mixed Greens and Vegetables Recipe is ready to enjoy!
How to Serve Lemon Herb Shrimp Salad with Mixed Greens and Vegetables Recipe
Garnishes
Beyond the dill and parsley included in the recipe, consider adding some lemon zest or a few thin lemon slices for an extra pop of color and citrusy aroma. A sprinkle of toasted pine nuts or slivered almonds works beautifully for added crunch and richness.
Side Dishes
This shrimp salad is versatile enough to be a main dish but pairs wonderfully with crusty bread, garlic toast, or even a light quinoa pilaf. For an extra filling meal, serve alongside grilled vegetables or a chilled gazpacho soup for a vibrant Mediterranean-inspired dinner.
Creative Ways to Present
For an inviting presentation, serve the salad in individual glass bowls or on large, colorful platters that highlight the gorgeous greens and reds. You can even stuff ripe avocado halves with the salad for an elegant touch that doubles as an appetizer or light lunch.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad in an airtight container in the refrigerator. For best results, keep the dressing separate and toss just before serving to maintain freshness and prevent sogginess.
Freezing
This Lemon Herb Shrimp Salad with Mixed Greens and Vegetables Recipe is best enjoyed fresh and does not freeze well. The texture of the greens and fresh vegetables will be compromised after freezing and thawing, so plan accordingly.
Reheating
Since the salad is served cold and comprises fresh ingredients, reheating is not recommended. If you want to enjoy the shrimp warm, separate them from the salad and gently reheat in a skillet or microwave, then add them back to fresh greens and veggies.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before cooking. This helps maintain the right texture and flavor for your salad.
What other herbs can I substitute for dill and parsley?
If you don’t have dill or parsley on hand, fresh basil, chives, or cilantro can work well and provide a different but delightful herbaceous note.
Is this salad suitable for meal prep?
Yes, you can prepare the components in advance, but keep the dressing separate and only combine everything shortly before eating to keep the salad crisp and fresh.
Can I add other vegetables to this salad?
Definitely! Ingredients like bell peppers, radishes, or avocado can add variety and extra flavor, just keep the balance of textures in mind.
How can I make the salad more filling?
To boost the protein and make this a heartier meal, consider adding boiled eggs, chickpeas, or even some cooked quinoa alongside the shrimp.
Final Thoughts
There is something truly special about the bright, fresh flavors packed into this Lemon Herb Shrimp Salad with Mixed Greens and Vegetables Recipe. It’s easy to prepare, wonderfully versatile, and perfect for any season. I hope you give it a try and find it as satisfying and enjoyable as I do. Once you taste that lively lemon dressing with tender shrimp and crisp veggies, you might just have a new favorite go-to salad on your hands!
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Lemon Herb Shrimp Salad with Mixed Greens and Vegetables Recipe
- Prep Time: 10 minutes
- Cook Time: 15 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, crisp cucumber, and cherry tomatoes, tossed in a zesty lemon and olive oil dressing, garnished with fresh dill and parsley. Perfect for a light, healthy meal ready in just 25 minutes.
Ingredients
Shrimp
- 1 lb fresh large shrimp, peeled and deveined
Salad
- 4 cups mixed greens (arugula and spinach)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 small red onion, thinly sliced
Dressing
- 2 tbsp freshly squeezed lemon juice
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Garnish
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
Instructions
- Prepare Shrimp: Rinse shrimp under cold water and pat dry thoroughly to remove excess moisture.
- Sauté Shrimp: Heat a skillet over medium heat with a drizzle of olive oil. Add shrimp and cook for about 3 to 4 minutes on each side until shrimp turn pink and opaque, ensuring they are cooked through but tender.
- Prepare Salad Base: While shrimp cools, chop mixed greens, cucumber, cherry tomatoes, and red onion into bite-sized pieces. Combine all the vegetables in a large salad bowl.
- Make Dressing: In a small bowl, whisk together freshly squeezed lemon juice and extra virgin olive oil. Season with salt and pepper according to taste.
- Combine Salad: Add the cooled shrimp to the bowl with the chopped vegetables. Pour the dressing over the top and toss gently to combine all ingredients evenly.
- Garnish and Serve: Sprinkle freshly chopped dill and parsley on top to garnish before serving. Enjoy immediately for the best flavor and freshness.
Notes
- Make sure shrimp is fully cooked but not overcooked to maintain a juicy texture.
- Use fresh herbs for a brighter flavor punch.
- This salad can be prepared ahead by chopping vegetables and making dressing, but toss shrimp and dressing just before serving to keep greens crisp.
- For an extra touch, add a sprinkle of feta or avocado slices if desired.
- Adjust seasoning with salt and pepper to your preference.
