Shrimp Salad with Lemon-Herb Vinaigrette

Shrimp Salad with Lemon-Herb Vinaigrette

Serve on top of a bed of mixed greens, couscous, or rice, or use in Shrimp and Crunchy Vegetable Spring Rolls. Prep: 20 minutes, Cook: 3 minutes.

  • Yield: Makes 6 to 8 servings


  • 2 none quarts water
  • 3 none bay leaves
  • 2 tablespoons white or white wine vinegar
  • 2 pounds jumbo fresh shrimp, unpeeled*
  • 1 none red bell pepper, julienned
  • 3 none green onions, trimmed and cut lengthwise into 2-inch-long thin strips
  • 3 none carrots, peeled and julienned
  • 1 none cucumber, partially peeled (striped) and julienned
  • 1/2 pound sugar snap peas, blanched
  • 3/4 cup Lemon-Herb Vinaigrette
  • none Sea salt, to taste
  • none Freshly ground black pepper, to taste


1. Combine first 3 ingredients in a large pot, and bring to a boil. Add shrimp, and cook 3 minutes or just until shrimp turn pink. Drain and rinse with cold water. Peel and devein shrimp, leaving tails on.

2. Combine bell pepper and next 5 ingredients in a large bowl; add shrimp. Add sea salt and pepper, and toss lightly to mix. Serve immediately, or chill up to 24 hours.

*To save time, substitute peeled, cooked shrimp from your supermarket's seafood section and proceed with step 2.


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Shrimp Salad with Lemon-Herb Vinaigrette Recipe