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Spicy Lemon Shrimp Salad

August 25, 2018

Spicy Lemon Shrimp Salad is a great way to prepare jumbo shrimp!

Spicy Lemon Shrimp Salad

Let’s talk about shrimp.  Do you have a good place to buy shrimp? I’m always on the hunt to find the best place to buy seafood.  I really love it when I can find it fresh, but more often than not it has been frozen.  That’s not my favorite option since you never really know how long it has been frozen!

I hate to say it because it tends to be rather expensive, but Whole Foods tends to stock a pretty good selection of seafood that is fresh and not farmed.  When I feel like I’m swimming in a bit of extra money, that’s where I buy my shrimp!

Spicy Lemon Shrimp Salad

Spicy Lemon Shrimp

In this recipe, the shrimp is quickly boiled in water, wine and a bay leaf.  After draining the shrimp, it gets marinated in a delicious lemon, red wine vinegar, and garlic vinaigrette that has a few spices added in.  A little bit of ground cayenne pepper is added into the marinade, but it truly does not make the shrimp taste overly spicy.

The Spicy Lemon Shrimp is added to a handful of greens, along with some red onion, red bell pepper and black olives.  I love that it’s a very simple salad that’s different than your everyday salad.

Spicy Lemon Shrimp Salad

This is my favorite recipe to make in the summertime when I feel like adding shrimp to salad and having a low carb type meal.

And the shrimp marinade happens to make an excellent dressing to drizzle over this Spicy Lemon Shrimp Salad too.

Spicy Lemon Shrimp Salad

If you are looking for a few more good main dish salad recipes, you might also enjoy my Fruity Curry Chicken Salad or this Layered Nacho Salad.  California Steak Salad, Crispy Chicken Cobb Salad and Grilled Corn Dog Salad are delicious salads too!

Spicy Lemon Shrimp Salad

This salad is so light and refreshing for a warm summer day. The marinade makes a nice dressing for the greens too.

SALAD:

  • 1 cup water
  • 1 cup dry white wine
  • 1 whole bay leaf
  • 18 jumbo shrimp, (peeled & de-veined)
  • 1 small red bell pepper, (seeded & thinly sliced)
  • 1 small red onion, (thinly sliced)
  • 1/2 cup pitted black olives, (halved)
  • 1 medium lemon, (peeled & thinly sliced)
  • 6 cups mixed greens

MARINADE:

  • 1/2 cup freshly squeezed lemon juice
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 clove garlic, (minced)
  • 1 tablespoon dry mustard
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon finely chopped fresh parsley

COOK THE SHRIMP:

  1. Combine the water, wine and bay leaf in a 2-quart saucepan and bring to a boil. Add the shrimp. Reduce the heat and cook for 3 to 5 minutes, or until the shrimp are pink on the outside and just cooked in the center. Remove with a slotted spoon to a bowl.

  2. Immerse the red pepper in the shrimp-cooking liquid and simmer for 1 minute over medium-heat. Remove with a slotted spoon and drain. Add the red pepper to the bowl of shrimp along with the onion, olives and sliced lemon.

MARINATE THE SHRIMP:

  1. In a separate bowl, combine the marinade ingredients and pour over the shrimp mixture.

  2. Refrigerate for at least 4 hours. Remove the shrimp from the marinade, drain, and serve on 6 plates that are lined with salad greens. Add pieces of red pepper, onion and olives on top of the salad. Drizzle desired additional marinade onto the salad.

  • *The marinated shrimp may be kept up to 1 day in refrigerator.
  • *Serve with a crisp Fume Blanc or a medium-bodied Chardonnay.

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