Shrimp Salad Recipe

Marinate shrimp

In a bowl, combine 2 tbs olive oil, 1 tbs lemon juice, minced garlic, smoked paprika, 3 tsp salt, and 1 tsp black pepper. Add the peeled and deveined shrimp and toss to coat. Marinate 10–15 minutes at room temperature (no longer than 30 minutes).

Grill shrimp

Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Oil the grates or pan lightly. Thread shrimp onto skewers (optional) or place directly on the grill. Grill 2–3 minutes per side until opaque and lightly charred. Remove from heat and set aside to rest 2 minutes.

While shrimp marinates, prepare vegetables: chop lettuce into bite-sized pieces and place in a large bowl. Halve cherry tomatoes, thinly slice red onion and bell pepper, seed and slice cucumber, and shred purple cabbage. Add all prepared vegetables to the bowl with lettuce and gently toss to combine.

Taste a small piece of onion; if too sharp, rinse slices under cold water and drain before adding to salad.

In a small jar or bowl, combine 3 tbs olive oil, 1.5 tbs red wine vinegar, 1 tbs lemon juice, 1 tsp Dijon mustard, 1 tsp honey (if using), 0.5 tsp salt and 0.25 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning.

Pour about half of the dressing over the salad vegetables and toss gently to coat. Reserve remaining dressing for serving or additional drizzle.

Arrange dressed greens on a serving platter or divide among 4 plates (see servings). Top each portion with an even amount of grilled shrimp.

Scatter croutons over the salads, sprinkle crumbled white cheese evenly, and finish with chopped parsley. Drizzle remaining dressing as desired.

Serve immediately while shrimp is warm. If preparing ahead, keep shrimp and croutons separate and dress salad just before serving to maintain crunch.