Lemon Pepper Shrimp Salad

Inspired by popular lemon pepper chicken, this lemon pepper shrimp salad is a healthier lunch recipe that still delivers on flavor. Pair the salad with garlic herb croutons and a creamy feta yogurt dressing for an amazing meal!

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Recipe

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Lemon Pepper Shrimp Salad

Total Time30 minutes mins

Course: Main Course

Cuisine: American

Keyword: salad, shrimp

Servings: 4

Author: Christine Ma

Ingredients

Garlic herb croutons

• 5 thick slices French loaf cut into small cubes
• ¼ cup olive oil
• 1 teaspoon granulated garlic
• 1 teaspoon Italian seasoning

Creamy feta yogurt dressing

• ½ cup Greek yogurt plain
• 3 ounces crumbled feta cheese
• ¼ cup buttermilk
• juice of ½ lemon
• 3 tablespoons olive oil
• 2 tablespoons fresh dill
• 1 garlic clove
• salt and pepper

Lemon pepper shrimp salad

• 1 pound shrimp peeled and deveined
• 2 tablespoons olive oil divided
• zest of 1 lemon
• 1 teaspoon granulated garlic
• 1 teaspoon salt
• ½ teaspoon black pepper
• juice of ½ lemon
• 2 little gem lettuce heads leaves torn
• 3 bunches frisee torn
• ½ cup crumbled feta
• 2 Persian cucumbers chopped
• 1 small red onion finely chopped
• ¼ cup chopped parsley
• freshly cracked black pepper

Instructions

• Preheat oven to 325 degrees F.
• Toss cubed bread with olive oil, granulated garlic, and Italian seasoning. Spread bread in an even layer on a baking sheet and bake for 15-20 minutes or until croutons are golden brown and toasted. Toss croutons halfway through baking.
• Meanwhile, make salad dressing. Combine yogurt, feta, buttermilk, lemon juice, olive oil, dill, and garlic in a blender. Puree until smooth. Season with salt and pepper and set aside.
• Toss shrimp with 1 tablespoon olive oil, zest of 1 lemon, granulated garlic, salt, and pepper. Heat 1 tablespoon oil a large saute pan over high heat and add shrimp, making sure not to overcrowd the pan. Cook shrimp until pink and firm, about 4-5 minutes. Remove from heat.
• Assemble salads. Portion little gem lettuce and frisse into bowls and top with chopped cucumbers and chopped red onion. Lay shrimp on top and top with chopped parsley, crumbled feta, and croutons. Sprinkle freshly cracked black pepper on top and serve with creamy feta yogurt dressing.

Notes

The croutons and creamy feta yogurt dressing can be prepared up to 3 days in advance. Store croutons in an airtight container at room temperature.

Step-by-step instructions

Step 1: Bake croutons

Let's start by making the croutons. The croutons need to cool before adding them to the salad, so we're going to make this topping first.

Toss cubed French bread with olive oil, granulated garlic, and Italian seasoning until evenly coated. You can also use sourdough bread, whole wheat bread, or, if you're feeling especially fancy, cornbread!

Spread the seasoned bread cubes on a baking sheet and bake for 15-20 minutes or until the croutons are golden brown and toasted. Remember to toss them halfway through the baking process for even crispness.

Remove the croutons from the oven and let them cool completely. You can also prepare this topping up to 3 days in advance.

Step 2: Make salad dressing

While the croutons are baking, prepare the creamy feta yogurt dressing. In a blender, combine Greek yogurt, crumbled feta cheese, buttermilk, freshly squeezed lemon juice, olive oil, fresh dill, and a clove of garlic.

Since we need lemon zest for the shrimp, I like to zest the lemon first, then use the juice for the dressing.

Blend the ingredients until smooth, then season the dressing with salt and pepper to taste. Once prepared, set the dressing aside for later use.

You can also make the dressing up to 3 days in advance.

Step 3: Season shrimp

Next, toss the peeled and deveined shrimp with olive oil, lemon zest, granulated garlic, salt, and pepper until well coated.

I like to use large shrimp, but you can use smaller shrimp if you prefer.

Heat olive oil in a large sauté pan over high heat, then add the seasoned shrimp, ensuring not to overcrowd the pan. Cook the shrimp until they turn pink and firm, typically for about 4-5 minutes.

Any time I cook shrimp in a pan, I'm always reminded of when I was a student at the Culinary Institute of America. My chef would always instruct us not to overcrowd the pan, no matter what we were sauteing. This stuck with me through my years as a professional chef and is probably one of the best tips.

Once cooked, remove the shrimp from the heat and finish with a squeeze of fresh lemon juice. You can keep the shrimp warm or let them cool completely.

Step 4: Putting it all together

Now that all the cooked components are ready, it's time to prepare the raw vegetables. Finely chop the red onion and parsley, dice the Persian cucumber, wash the frisee and lettuce, and crumble the feta.

To remove the sharp taste from the red onion, soak it in ice-cold water for 10 minutes. Soaking the onions should help dull the spicy flavor.

To assemble the salads, portion out little gem lettuce and frisée into individual bowls, then top them with chopped cucumbers and red onions. Arrange the cooked shrimp on top of the greens, and garnish with chopped parsley, crumbled feta cheese, and freshly baked croutons.

Finish the salads with a sprinkle of freshly cracked black pepper and serve with the prepared creamy feta yogurt dressing on the side.

I was initially worried that this lemon pepper shrimp salad might be too simple, but on the contrary! The bright lemon flavors balanced the spicy black pepper perfectly, while the fresh ingredients, garlic herb croutons, and creamy dressing complemented the shrimp.

I would gladly enjoy this salad any time of the week!

Make-ahead and storage

• Make-ahead: Cook the shrimp and let it cool before assembling it with the remaining salad ingredients. Store the croutons separately at room temperature and the salad dressing on the side.
• Store: Keep leftovers in an airtight container, with the dressing on the side, in the refridgerator for up to 3 days.

More seafood salad recipes

Looking for more satisfying salad dishes with seafood? Try these: