Shrimp Salad with Lemon Poppyseed Dressing (Paleo, Gluten Free)

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Summer is finally here, and with it comes the energy and optimism that the sunshine brings! I always like to eat lighter meals in the summer, and seafood is great for that because it fills you up without weighing you down. This Shrimp Salad with Lemon Poppyseed Dressing does just that with fresh veggies and a lightly marinated shirmp, and the lemon poppyseed dressing gives it just the bright, citrusy finish that it needs!

Yield: About 4 servings (as an entrée)

Ingredients

For shrimp:

  • 1 lb. large shrimp, raw, peeled and deveined with tails removed
  • 2 tbsp. fresh cilantro, chopped
  • 1 tbsp. fresh garlic, minced
  • 1 tsp. dried herbs de Provence
  • Juice of 1 lemon (about 3 tbsp.)
  • Salt and pepper to taste
  • 1 tbsp. cooking fat/oil of choice (I used olive oil)

For dressing:

  • Juice of 1 lemon (about 3 tbsp.)
  • ½ cup extra-virgin olive oil
  • 1 tsp. poppy seeds
  • 1/2 tsp. honey
  • 2 tsp. ginger, finely minced
  • Salt and pepper to taste

For salad:

  • 2 heads of romaine lettuce (or 3 hearts)
  • Grape tomatoes, halved
  • 1 carrot, shaved
  • 2 stalks celery, chopped

Directions

1.       Combine shrimp and all ingredients through salt and pepper in a container for marinating. Marinate about 10-15 minutes (no longer, as the lemon juice will begin to “cook” the shrimp because of the level of acidity).

2.       Heat your cooking fat/oil in a pan over medium heat. Once the pan is hot enough, add the shrimp. Cook for about 2 minutes on each side, or until shrimp appears pink and opaque. Do not overcook, as the shrimp will become tough. Remove from heat, discard marinating liquid and allow shrimp to cool.

3.       While the shrimp cools, combine the ingredients for the dressing in a container and shake well to combine.

4.       Prepare the salad. Split salad ingredients evenly among 4 bowls. (If you or a family member isn’t a fan of tomatoes, like me, cucumbers go very well with this combination, too!) Place the shrimp in the salad last and then dress with the Lemon Poppyseed Dressing, making sure to shake and recombine after it has been setting (seeds will settle to the bottom and the oil and lemon may begin to separate as well).


Looking for more healthy and delicious salad recipes? Check these out!

Shrimp Salad with Lemon Poppyseed Dressing

Shrimp Salad with Lemon Poppyseed Dressing

Ingredients

  • 1 lb. large shrimp, raw, peeled and deveined with tails removed
  • 2 tbsp. fresh cilantro, chopped
  • 1 tbsp. fresh garlic, minced
  • 1 tsp. dried herbs de Provence
  • Juice of 1 lemon (about 3 tbsp.)
  • Salt and pepper to taste
  • 1 tbsp. cooking fat/oil of choice (I used olive oil)
  • Juice of 1 lemon (about 3 tbsp.)
  • ½ cup extra-virgin olive oil
  • 1 tsp. poppy seeds
  • 1/2 tsp. honey
  • 2 tsp. ginger, finely minced
  • Salt and pepper to taste
  • 2 heads of romaine lettuce (or 3 hearts)
  • 12 Grape tomatoes, halved
  • 1 carrot, shaved
  • 2 stalks celery, chopped

Instructions

  1. Combine shrimp and all ingredients through salt and pepper in a container for marinating. Marinate about 10-15 minutes (no longer, as the lemon juice will begin to “cook” the shrimp because of the level of acidity).
  2. Heat your cooking fat/oil in a pan over medium heat. Once the pan is hot enough, add the shrimp. Cook for about 2 minutes on each side, or until shrimp appears pink and opaque. Do not overcook, as the shrimp will become tough. Remove from heat, discard marinating liquid and allow shrimp to cool.
  3. While the shrimp cools, combine the ingredients for the dressing in a container and shake well to combine.
  4. Prepare the salad. Split salad ingredients evenly among 4 bowls. (If you or a family member isn’t a fan of tomatoes, like me, cucumbers go very well with this combination, too!) Place the shrimp in the salad last and then dress with the Lemon Poppyseed Dressing, making sure to shake and recombine after it has been setting (seeds will settle to the bottom and the oil and lemon may begin to separate as well).
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 468 Total Fat: 31g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 25g Cholesterol: 239mg Sodium: 1289mg Carbohydrates: 22g Fiber: 8g Sugar: 8g Protein: 31g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

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