Tangy Shrimp Salad

Happy Wednesday!

I can’t believe it’s already Wednesday.  I do believe I made this tangy shrimp salad last Wednesday, but I can’t even remember.  All that I remember is that it was really, really good.  Actually, all I’m craving are huge salads full of variety and colors and vegetables, as I am fighting off a cold.  Probably due to lack of sleep and lots of imbibing of adult bevs over the long weekend in South Carolina… So I may be making this yet again this week.

Tangy Shrimp Salad | Oysters & Pearls

This salad was the result of what we had in the house (as most of our meals are).  We had shrimp in the freezer, we grew the lettuce and the bell pepper, the Florida avocado, the tomato, the green beans, and the red onion came in our box last week from Harvest Moon.  I had a bag full of lemons on hand, too.

Tangy Shrimp Salad
Adapted from Ina Garten’s Shrimp Salad
Serves 2, as a main course.


– 1 pound fresh or frozen shrimp (I used frozen)
– 3 lemons, thinly sliced
– 1 tablespoon extra virgin olive oil
– 1 cup mayonaise
– the juice and zest of one lemon
– 1 tablespoon white wine vinegar
– 2 tablespoons capers, with a little juice too
– 1 tablespoon dried cilantro (use more if you have fresh cilantro on hand)
– one quarter of a red onion, diced


Preheat oven to 400 degrees Fahrenheit.  Layer shrimp over sliced lemons (and add salt & pepper) in a foil-lined baking sheet.  Bake at 400 degrees for 6 to 10 minutes, depending on whether you’re using fresh or frozen shrimp (it took 9 or 10 minutes for my just out of the freezer shrimp).  Cool for a couple minutes until you can handle them.  If you used shrimp that were not pre-peeled (as I did), peel them once they are cool.

In a bowl, whisk together the rest of the ingredients.  Toss shrimp with the dressing, and use to top a salad of fresh greens, tomatoes, bell pepper, avocado, and lemon sautéed green beans (my recipe below).  Or ya know, whatever you personally like on your salads.  Use the baked lemon slices for garnish.

Baked Shrimp for Shrimp Salad  | Oysters & Pearls

Baked Shrimp for Shrimp Salad | Oysters & Pearls

Lemon Sautéed Green Beans


– half a pound of fresh green beans, washed and chopped into bite size-ish pieces
– the juice and zest of one lemon
– 1 tablespoon salted butter
– 1 tablespoon extra virgin olive oil


Add butter and EVOO to a skillet and melt the butter into the EVOO over medium heat.  Add the green beans, lemon juice and lemon zest.  Continue to sauté until beans are barely cooked through and still green and crispy.  Add a wee bit of salt and pepper to taste.

These are delicious served warm on top of salad, as a side dish, or on their own.  They would be a great addition to a pasta salad, or any salad really.  I think they would be a great accompaniment to a rich dish, too, like a steak with a mushroom or wine sauce.  This is a super simple recipe, but with two fresh, high quality ingredients, this really makes a standout addition to any meal.

Sauteed Green Beans with Lemon | Oysters & Pearls

This doesn’t seem like a truly extraordinary meal, but gosh it was so good!  So fresh and healthy (ya know, except for the mayo), with so many different flavors and textures.  It was a refreshing break from rich Fall dishes filled with pumpkins and cream and warm seasonal spices.  Wheat said it reminded him of the flavors of ceviche, which is completely accurate.  If you like shrimp and/or green beans, make either or both of these.  You won’t regret it.

Shrimp Salad | Oysters & Pearls

And speaking of growing our own lettuce and bell peppers, I am WAY belated on a garden update.  I’ll try to get one of those up this week!  But it’s pretty awesome to be eating things out of the backyard, and I especially love having winter lettuces for salads.  It makes up for the end of tomato season (although we have a few green tomatoes on the vine that need to get ripe ASAP).

Happy Hump Day!

Until Next Time

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3 thoughts on “Tangy Shrimp Salad

  1. MaryJane

    I love seafood salads and I’m sure I’ll like this one. But I’m wondering about the mayonnaise – one cup? I can’t imagine that much for just a pound of shrimp.

  2. Pingback: 15 Healthy Shrimp Saladsl

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