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.
Servings: 4 servings
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
Serving: 1 | Calories: 278kcal | Carbohydrates: 8g | Protein: 2g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 23g | Cholesterol: 3mg | Sodium: 1849mg | Fiber: 3g | Sugar: 3g
