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Chopped Shrimp Salad with Lemon Vinaigrette

A delightful blend of succulent shrimp and vibrant vegetables tossed in a zesty lemon vinaigrette, perfect for a refreshing meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: American, Coastal
Calories: 250
Ingredients Method Notes

Ingredients
  

For the shrimp
  • 1 lb shrimp Look for wild-caught shrimp for the best flavor. If using frozen shrimp, thaw overnight in the fridge.
  • 4 cups water
  • 2 tbsp Old Bay seasoning Classic blend elevating shrimp flavor.
  • 1 lemon, halved Fresh lemon is essential for the vinaigrette.
For the salad
  • 6 cups romaine lettuce, chopped Opt for crisp, fresh romaine.
  • 1 avocado, chopped Adds creaminess and healthy fats.
  • 1 carrot, chopped Can use a peeler for thin ribbons.
  • 2 radishes, chopped Gives a peppery bite.
  • 1/4 red onion, chopped For a bit of zing.
  • 1/4 cup basil, chopped Fresh herbs make a huge difference!
  • 1/4 cup mint, chopped Provides refreshing contrast.
  • 1/4 cup parsley, chopped Brightens flavor.
  • 2 tbsp dill, chopped Pairs well with seafood.
  • 2 tbsp chives, chopped Adds subtle onion flavor.
For the dressing
  • 3 tbsp olive oil High-quality extra virgin olive oil is ideal.
  • 2 tbsp lemon juice Freshly squeezed is best!
  • 1/2 tsp lemon zest Intensifies lemony flavor.
  • 1 tsp sugar (optional) Balances acidity of lemon.
  • 1/2 tsp Dijon mustard For a slight tang.
  • Salt and pepper to taste

Method
 

Shrimp Preparation
  1. In a medium-sized pot, add 4 cups of water and 2 tbsp Old Bay seasoning. Squeeze in juice from one lemon half and toss the lemon into the pot. Season with a pinch of salt and pepper, then bring to a boil.
  2. Reduce the heat and let simmer for about 5 minutes.
  3. Add the shrimp and simmer for another 5 minutes until cooked through and opaque, curling slightly.
  4. Remove shrimp and place in ice water to chill, then roughly chop.
Salad Assembly
  1. Chop romaine, avocado, carrot, radishes, and red onion and combine in a large bowl.
  2. In a small bowl, whisk together olive oil, lemon juice, lemon zest, sugar, Dijon mustard, and salt/pepper.
  3. Add chopped shrimp to the large bowl with vegetables, drizzle dressing over, and toss gently.
  4. Taste and adjust seasoning as necessary.

Notes

Keep salad crispy by dressing just before serving. Can substitute shrimp with crab or grilled chicken. Store leftovers without dressing for up to 2 days.