Lettuce Salad with Shrimp

This mouthwatering Lettuce Salad with Shrimp makes a perfect meal or side dish. With crisp lettuce, succulent shrimp, and a lemony dressing, it's sure to please everyone at the table!

The best part is that you can make it in minutes with just a few simple ingredients. This healthy, nutritious salad can be enjoyed any night of the week.

4.97 from 54 votes

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Prep Time: 20

Cook Time: 5

Total Time: 25

Servings: servings

Calories: 278kcal

Author: Pat Nyswonger

Ingredients

Make the Vinaigrette:

¼ cup freshly squeezed lemon juice
1 clove garlic grated or minced
1 tablespoon Dijon mustard
¼ teaspoon salt
⅛ teaspoon ground black pepper
½ cup Extra-Virgin olive oil

For the Shrimp:

1-½ pounds medium or large shrimp shelled and deveined about 24
1 tablespoon salt

For the Lettuce Salad:

1 packet .66 oz. fresh dill fronds, divided (about 3/4 cup)
10 ounces lettuce torn
4 green scallions sliced
½ English cucumber cubed
8 ounces grape tomatoes cut in half

Instructions

For the Vinaigrette
Add the vinaigrette ingredients to a jar. Cover and shake until well combined. Set aside.

For the Shrimp

Prepare an ice bath by filling a bowl with cold water and add a cup of ice.
Fill a large pot with 2 to 3 quarts of water, add the salt and bring to a boil.
Remove the pot from the heat and add the shrimp. Allow the shrimp to poach in the hot water for 2 to 3 minutes until they are pink and cooked through (the time may vary depending on the size of your shrimp).
Scoop the shrimp out with a slotted spoon and immediately plunge into the ice-water bath to stop them from cooking.

For the Salad

Chop enough dill fronds to equal 2 tablespoons and add to the bowl with the shrimp.
Pour ⅓ cup of the vinaigrette over the poached shrimp and toss to combine. Cover with plastic wrap and place them in the fridge to marinate while you prepare the lettuce salad.
Combine the lettuce, scallions, and cucumber chunks in a large bowl. Break or chop the remaining dill fronds into small pieces and toss with the lettuce mixture.
Divide the lettuce mixture equally into 4 chilled salad plates. Add sliced grape tomatoes to each portion and drizzle 1-2 tablespoons of the vinaigrette over each salad.
Transfer the shrimp from the refrigerator and divide equally among each salad, about 6 shrimp per serving.

Notes

You can use any variety of lettuce. However, the sturdier varieties such as Romain, Romain hearts, Iceberg, or Little Gems will work best for this salad.
You can prepare the vinaigrette a week in advance and the shrimp up to 2 days in advance. Keep them covered and refrigerated until you are ready to serve the salad.
The flat packets of fresh dill can be found in most grocery stores located in the produce section together with a wide variety of fresh herbs.
Fresh dill fronds are especially tasty in this salad and complements the shrimp.
For a heartier salad, you can add slices of hard-boiled eggs, avocado, and crunchy croutons.

Nutrition