Shrimp and Vegetable Salad
Lemony shrimp tops crisp romaine, spinach, tomato, cucumber, sweet pepper, olives, herbs, and a measured crumble of feta.
By Moow Editorial ·
- Measure every listed ingredient before cooking so the formula and nutrition estimate stay reproducible.
- Divide the finished dish into four equal portions to match the editor-reviewed serving basis.
At a glance
Lemony shrimp tops crisp romaine, spinach, tomato, cucumber, sweet pepper, olives, herbs, and a measured crumble of feta.
- Yield: 4 servings
- Prep time: 25 minutes
- Cook time: 8 minutes
Estimated nutrition per serving
Serving basis: One serving from the editor-reviewed yield of 4 servings.
- Calories: 340 kcal
- Protein: 44 g
- Carbohydrates: 22 g
- Fat: 11 g
- Sodium: 711 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Use the listed gram weights for the closest match to the nutrition estimate.
- 1 1/2 lb raw peeled and deveined shrimp (680 g)
- 8 packed cups chopped raw romaine lettuce (400 g)
- 6 packed cups raw baby spinach (180 g)
- 2 1/2 cups chopped raw tomatoes (450 g)
- 2 1/2 cups chopped raw cucumber with peel (300 g)
- 2 large raw red bell peppers, chopped (320 g)
- 1/2 cup pimiento-stuffed green Manzanilla olives (60 g)
- 2/3 cup crumbled whole-milk feta cheese (80 g)
- 1/3 cup raw lemon juice (80 g)
- 1 tbsp olive oil (14 g)
- 1 packed cup chopped fresh parsley (60 g)
Directions
1. Pat the shrimp dry. Heat half the olive oil in a large skillet over medium-high heat and cook the shrimp for 4 to 6 minutes, turning once, until opaque, firm, and 145°F (63°C).
2. Transfer the shrimp to a clean plate and let it cool for 10 minutes; do not place cooked shrimp back on a plate that held it raw.
3. In a large bowl, toss the romaine, spinach, tomatoes, cucumber, pepper, olives, parsley, lemon juice, and remaining olive oil.
4. Divide the salad among four bowls and top evenly with the shrimp and feta. Serve promptly.
Sources
Cook shrimp to 145°F (63°C), until opaque and firm; prevent raw shellfish from contacting salad vegetables, cool cooked shrimp on a clean plate, and refrigerate the salad within 2 hours. Major allergens: crustacean shellfish and milk. Check feta and olives for formulation changes and cross-contact.