Shrimp Salad Recipe

Prepare vegetables

Rinse and dry the mixed salad greens thoroughly. Halve cherry tomatoes, thinly slice cucumber and red onion, dice avocado and chop parsley. Arrange greens in a large bowl or divide between 2 plates and add tomatoes, cucumber, red onion and avocado on top.

Set lemon wedges aside for serving.

Marinate shrimp

In a medium bowl combine 2 tablespoons olive oil, 1 tablespoon lemon juice, minced garlic, smoked paprika, 3/4 tsp kosher salt, 1/2 tsp black pepper and red pepper flakes if using. Add the peeled and deveined shrimp and toss to coat. Let marinate at room temperature for 10 minutes (or refrigerate up to 30 minutes).

Cook shrimp

Heat a large nonstick skillet over medium-high heat. When hot, add the marinated shrimp in a single layer (no extra oil needed if skillet is well seasoned; add 1 teaspoon oil if necessary). Cook shrimp 1.5–2 minutes per side until pink and opaque and slightly golden at the edges (total 3–4 minutes depending on size). Avoid overcooking. Transfer cooked shrimp to a plate to rest for 1–2 minutes.

Make dressing

Whisk together 1/4 cup Greek yogurt, 1 tablespoon olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/4 teaspoon salt, 1/4 teaspoon black pepper and 1 tablespoon chopped dill or parsley until smooth and emulsified. Taste and adjust seasoning or lemon for brightness.

If you prefer a thinner dressing, whisk in 1–2 teaspoons of water or additional lemon juice until desired consistency is reached.

Drizzle about half of the dressing over the greens and gently toss to coat. Distribute the cooked shrimp evenly over the dressed salad.

Spoon remaining dressing over shrimp or serve on the side. Sprinkle chopped parsley over the top for garnish.

Serve immediately with lemon wedges for squeezing over the shrimp. Enjoy warm shrimp on cool greens.