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!
About Shrimp…
Note about the shrimp – get you some good ones. I recommend wild caught shrimp. Now, I am forced to get wild caught shrimp because I am allergic to farm raised shrimp. I break out in hives all over my face when I have more than like 3 shrimps.
It took forever for me to figure this out, by the way. Initially, I thought maybe I was getting a bunch of mosquito bites on my face. It didn’t make any sense! Then I suspected it was shrimp finally, but couldn’t figure out why sometimes I can eat all the shrimp ever and be fine, and sometimes I would break out in hives. By trial and error, I finally figured out it was only farm raised shrimp I was having issues with.
Sounds like a pain, but at the same time it really is a blessing in disguise. I did some research on farm raised shrimp – and they are pretty nasty business. Skip to the next session if you are easily grossed out.
Most shrimp farms are super crowded and unsanitary, and loads of pesticides, antibiotics (some that are banned), and chemicals are used to prevent diseases, and this ends up in the shrimp. Salmonella and E. coli have also been detected in imported shrimp. ALSO, it is disgusting! Think mouse hair, rat hair, and pieces of insects – all things that can be found in shrimp farms. Learn more here.
Anyway, sorry, this isn’t very appetizing… my point is get you some good wild caught shrimp! I normally buy Frozen, Peeled, and Deveined Shrimp.
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
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).
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.
While the shrimp cools, combine the ingredients for the dressing in a container and shake well to combine.
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 is super delicious and it's also healthy - paleo, gluten free and whole30 friendly!
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
Instructions
- 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).
- 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.
- While the shrimp cools, combine the ingredients for the dressing in a container and shake well to combine.
- 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).
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
OXO Good Grips Large Salad Spinner - 6.22 Qt., White -
McCormick Gourmet, Poppy Seed, 2.12 oz -
The Spice Lab Himalayan Salt - Coarse 2.2 Lb / 1 Kilo - Pink Himalayan Salt is Nutrient and Mineral Dense for Health - Gourmet Pure Crystal - Kosher & Natural Certified -
McCormick Gourmet, Herbes De Provence, 0.65 oz -
Nature Nate's 100% Pure Raw & Unfiltered Organic Honey; Product of Brazil and Uruguay; Packaged in 16 Ounce. Squeeze Bottle; Enjoy Honey's Balanced Flavor and Wholesome Benefits -
ZOE Extra Virgin Olive Oil, 1 Liter Tin (Pack Of 2) -
Lemon, One Medium
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 482Total Fat: 34gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 239mgSodium: 1272mgCarbohydrates: 18gFiber: 8gSugar: 6gProtein: 30g
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. Keep in mind that if there is a marinade, often times not all the ingredients will be consumed.
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