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!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.

Step 3

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.

Step 4

In a small bowl, whisk together the remaining olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper to make the dressing.

Step 5

Add the cherry tomatoes, cucumber, and red onion to the bowl with the lettuce. Toss gently to combine.

Step 6

Top the salad with the cooked shrimp and drizzle the dressing over the top. Toss lightly to coat all the ingredients in the dressing.

Step 7

Garnish with chopped fresh parsley and serve immediately.

Nutrition Facts

Serving size	1755.1 grams (1755.1g)

Amount per serving	% Daily Value*
Calories	942

Total Fat 35.60g	46%
Saturated Fat 5.60g	28%
Polyunsaturated Fat 2.70g
Cholesterol 886mg	295%
Sodium 2251mg	98%
Total Carbohydrate 54.10g	20%
Dietary Fiber 13.70g	49%
Total Sugars 32.40g
Protein 120.00g	240%

Vitamin D 811IU	4056%
Calcium 405mg	31%
Iron 7mg	38%
Potassium 3165mg	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.

Source of Calories

Fat: 31.5%

Protein: 47.2%

Carbs: 21.3%