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Crisp and Creamy Shrimp Salad

This shrimp salad features a delightful mix of textures—succulent, tender shrimp paired with crunchy nuts and crisp greens, all tossed in a bright, herbaceous dressing. The dish is visually appealing with vibrant colors and contrasting textures, making it a satisfying, quick meal or appetizer. Its final appearance is fresh, inviting, and beautifully balanced in both flavor and texture.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Contemporary
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound pound shrimp, peeled and deveined preferably fresh
  • 2 tablespoons lemon juice freshly squeezed
  • 1 tablespoon olive oil extra virgin preferred
  • 1/4 cup toasted nuts almonds or walnuts, roughly chopped
  • 1 cup crisp greens arugula, spinach, or mixed greens
  • 2 tablespoons Greek yogurt or mashed avocado for dairy-free option
  • 2 tablespoons fresh herbs parsley and dill, chopped
  • to taste salt and pepper

Equipment

  • Large skillet
  • Mixing bowls
  • Sharp knife
  • Measuring spoons

Method
 

  1. Start by peeling and deveining your shrimp if they aren’t already prepared. Rinse them under cold water, then pat dry with paper towels. Set aside.
  2. Heat a large skillet over medium-high heat until shimmering. Add a tablespoon of olive oil, then place the shrimp in a single layer. Cook for 2-3 minutes per side, or until they turn a bright pink and are opaque, with a slight firm snap when pressed. Remove from heat and let cool slightly.
  3. In a small bowl, whisk together freshly squeezed lemon juice, a tablespoon of olive oil, and a pinch of salt and pepper. Finely chop the fresh herbs and stir them into the dressing for a burst of flavor and aroma.
  4. In a large mixing bowl, combine the cooked shrimp with crisp greens and toasted nuts. Pour the dressing over the top and gently toss everything together, ensuring the ingredients are evenly coated.
  5. Add a dollop of Greek yogurt or mashed avocado to the salad for creaminess. Toss again gently to incorporate. Let the salad rest for about 5 minutes to allow flavors to meld and greens to stay crisp.
  6. Serve the salad immediately on chilled plates, garnished with extra herbs and a squeeze of lemon for a fresh, vibrant finish. Enjoy the satisfying contrast of tender shrimp, crunchy nuts, and crisp greens in every bite!

Notes

For extra crunch, toast the nuts until golden and fragrant. Chill the cooked shrimp briefly to keep their texture firm. Adjust seasoning to taste, adding more lemon or herbs for brightness.