Iceberg Salad with Shrimp
Elevate your salad game with this vibrant and flavorful Iceberg Salad with Shrimp! Crisp, refreshing iceberg lettuce serves as the perfect base for tender, garlic-sautéed shrimp, while juicy cherry tomatoes, crunchy cucumber, and sharp red onion bring a medley of textures and colors. Tossed in a tangy homemade dressing made with zesty lemon juice, Dijon mustard, and a hint of honey, this easy-to-make dish is bursting with fresh, citrusy flavors. Ready in just 25 minutes, this salad is a light, healthy option perfect for lunch, dinner, or hosting. Garnished with a sprinkle of fresh parsley, it’s as beautiful to serve as it is delicious to eat. Whether enjoyed solo or paired with crusty bread, this shrimp salad recipe is sure to impress!
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Recipe Information
Ingredients
- 1 head Iceberg lettuce
- 1 pound Shrimp (peeled and deveined)
- 2 tablespoons Olive oil
- 1 clove Garlic (minced)
- 3 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Cherry tomatoes (halved)
- 1 cup Cucumber (sliced into half-moons)
- 0.25 cup Red onion (thinly sliced)
- 2 tablespoons Fresh parsley (chopped)
Instructions
Rinse the iceberg lettuce under cold water and pat it dry with a clean kitchen towel. Cut the lettuce into quarters and remove the core. Chop into bite-sized pieces and place them in a large salad bowl.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the shrimp to the skillet and season with a pinch of salt and black pepper. Cook for 2-3 minutes per side, or until the shrimp are pink and opaque. Remove from heat and set aside to cool slightly.
In a small bowl, whisk together the remaining olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper to make the dressing.
Add the cherry tomatoes, cucumber, and red onion to the bowl with the lettuce. Toss gently to combine.
Top the salad with the cooked shrimp and drizzle the dressing over the top. Toss lightly to coat all the ingredients in the dressing.
Garnish with chopped fresh parsley and serve immediately.
Nutrition Facts
Calories |
942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 2251 mg | 98% | |
| Total Carbohydrate | 54.1 g | 20% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 32.4 g | ||
| Protein | 120.0 g | 240% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 405 mg | 31% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 3165 mg | 67% | |
*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.
