Veggie Shrimp Salad Recipe

Name: Veggie Shrimp Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE DRESSING:; 1/4 cups Lemon Juice, Fresh (dressing); 1 whole Shallot, Minced (or Small Sweet Onion) (dressing); 1 Tablespoon Capers (optional) (dressing) Or May Use Green Olives, Very Finely Diced; 1 teaspoon Sugar (dressing); 1 Tablespoon Zatarain's Creole Mustard (or Any Brown Spicy Mustard) (dressing); 1/2 teaspoons Red Pepper, Crushed, Dried (dressing); 1/2 cups Olive Oil Or Peanut Oil (dressing); 1/2 cups Basil-fresh Chopped (dressing); _____; 1 pound Shrimp, Raw, Large, Peeled, Deveined; 2 cups Zucchini, 1/2 Inch Cubes; 8 cups Salad Greens (pre-packaged); 1/2 pints Mushrooms, Fresh, Thinly Sliced (optiona); 2 whole Tomatoes, Finely Diced; 1 cup Parmesan Cheese, Fresh Grated

Servings: persons

FOR THE DRESSING:
1/4 cups Lemon Juice, Fresh (dressing)
1 whole Shallot, Minced (or Small Sweet Onion) (dressing)
1 Tablespoon Capers (optional) (dressing) Or May Use Green Olives, Very Finely Diced
1 teaspoon Sugar (dressing)
1 Tablespoon Zatarain's Creole Mustard (or Any Brown Spicy Mustard) (dressing)
1/2 teaspoons Red Pepper, Crushed, Dried (dressing)
1/2 cups Olive Oil Or Peanut Oil (dressing)
1/2 cups Basil-fresh Chopped (dressing)
_____
1 pound Shrimp, Raw, Large, Peeled, Deveined
2 cups Zucchini, 1/2 Inch Cubes
8 cups Salad Greens (pre-packaged)
1/2 pints Mushrooms, Fresh, Thinly Sliced (optiona)
2 whole Tomatoes, Finely Diced
1 cup Parmesan Cheese, Fresh Grated

1
Add lemon juice, shallot, olives or capers, sugar, mustard, and dried red pepper in medium bowl then lightly whisk together.
2
Add in oil and whisk, then stir in the basil. Salt and pepper to taste.
3
In a large saucepan, add salted water (enough to cover the shrimp) and bring to boil.
4
Add shrimp and cook 1 minute.
5
Add zucchini and continue cooking for about another minute until shrimp are opaque in center and zucchini is tender but still lightly crisp.
6
Drain. Rinse under cold water and cool.
7
Transfer to large bowl. Add 1/3 cup dressing and toss to coat each shrimp and zucchini.
8
Toss greens, mushrooms and tomato in large bowl adding enough of the dressing to coat.
9
Divide salad among 4 salad bowls or plates.
10
Place shrimp and zucchini on top of the greens.
11
Sprinkle with the grated Parmesan cheese.
12
Double or triple the recipe easily!
13
**Capers straight out of the jar are far too salty for consumption; it is recommended you place them in a small strainer and rinse them under running water before adding them to sauces or meats.

536

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE DRESSING:, 1/4 cups Lemon Juice, Fresh (dressing), 1 whole Shallot, Minced (or Small Sweet Onion) (dressing), 1 Tablespoon Capers (optional) (dressing) Or May Use Green Olives, Very Finely Diced, and more.

Yes, Veggie Shrimp Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Veggie Shrimp Salad

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