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Shrimp Salad with Lemon Poppyseed Dressing

Shrimp Salad with Lemon Poppyseed Dressing

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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!

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).

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

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

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

Shrimp Salad with Lemon Poppyseed Dressing

Shrimp Salad with Lemon Poppyseed Dressing

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

  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: 468Total Fat: 31gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 239mgSodium: 1289mgCarbohydrates: 22gFiber: 8gSugar: 8gProtein: 31g

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

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