French Style Shrimp Salad
Experience a taste of French elegance with this vibrant French Style Shrimp Salad, a refreshing medley of tender shrimp, crisp mixed spring greens, juicy cherry tomatoes, and crunchy cucumber, all tossed in a zesty homemade Dijon vinaigrette. Perfect for a quick, yet sophisticated meal, this salad pairs the delicate sweetness of sautéed shrimp with the warm, garlicky crunch of toasted baguette slices, making each bite a delightful balance of flavors and textures. In just 30 minutes, you can create this light and healthy dish that’s ideal for lunch, dinner, or entertaining guests. Packed with fresh, wholesome ingredients and a touch of French flair, this recipe is your go-to for effortless gourmet dining.
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Recipe Information
Ingredients
- 400 grams large shrimp
- 120 grams mixed spring greens
- 200 grams cherry tomatoes
- 1 medium cucumber
- 0.5 medium red onion
- 0.5 loaf French baguette
- 5 tablespoons olive oil
- 1 tablespoons Dijon mustard
- 2 tablespoons white wine vinegar
- 2 tablespoons fresh parsley
- 1 clove garlic
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon butter
Instructions
Clean and devein the shrimp if necessary. Pat them dry with paper towels.
Heat 1 tablespoon of olive oil and the butter in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until they turn pink and opaque. Remove from heat and let them cool.
Slice the baguette into thin rounds and lightly toast them under a broiler or in a toaster oven. Rub each piece with the cut side of the garlic clove for added flavor. Set aside.
Wash and prepare the vegetables: halve the cherry tomatoes, thinly slice the cucumber, and finely slice the red onion.
In a small bowl, whisk together the remaining 4 tablespoons of olive oil, Dijon mustard, white wine vinegar, finely chopped parsley, salt, and black pepper to create the vinaigrette.
In a large salad bowl, combine the mixed spring greens, cherry tomatoes, cucumber, and red onion. Toss with half of the vinaigrette.
Add the cooked shrimp to the salad, drizzle with the remaining vinaigrette, and gently toss to coat.
Serve the salad on plates with the toasted baguette slices on the side. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
1530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.4 g | 98% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 756 mg | 252% | |
| Sodium | 1545 mg | 67% | |
| Total Carbohydrate | 100.1 g | 36% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 14.7 g | ||
| Protein | 113.8 g | 228% | |
| Vitamin D | 15.2 mcg | 76% | |
| Calcium | 485 mg | 37% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2520 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
