Recipes

Lemon Garlic Shrimp Salad

I love everything about the way Lori Zanini approaches health and wellness — especially in the kitchen. Her recipes are so fabulous your whole family will be impressed, and so beautiful you’ll feel like a professional chef.

As a registered dietitian, Lori really knows her stuff. She loves helping people discover that eating healthy food doesn’t mean you have to sacrifice taste! Seriously my kind of girl.

I’m excited to share this recipe with you guys, and please let me know if you try it.

This recipe originally appeared in Lori’s cookbook, Eat What You Love Diabetes Cookbook

Serves 4 (2 cups salad + 1 shrimp skewer each)

Prep Time: 15 minutes + 10 minutes to marinate
Cook Time: 10 minutes

FOR THE CROUTONS
• 4 slices high-fiber whole-grain bread
• 1 teaspoon extra-virgin olive oil
• 1 large garlic clove, peeled and halved

FOR THE SHRIMP
• 1 pound large shrimp, peeled and deveined
• 3 tablespoons freshly squeezed lemon juice
• 1 tablespoon extra-virgin olive oil
• 3 garlic cloves, minced
• ½ teaspoon freshly ground black pepper

FOR THE SALAD
• ¼ cup plain 2% Greek yogurt
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon anchovy paste
• ½ teaspoon Dijon mustard
• 2 garlic cloves, peeled
• 8 cups bite-size pieces romaine lettuce
• 1 large cucumber, halved lengthwise and thinly sliced crosswise
• ¼ cup grated Parmesan cheese

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TO MAKE THE CROUTONS
1. Preheat the oven to 325°F.

2. Using a pastry brush, brush the bread with the olive oil. Rub the cut sides of the garlic clove over the bread firmly on both sides. Cut the bread into 1-inch cubes.

3. Spread out the cubes on a baking sheet and bake, stirring once or twice, until crisp and browned, about 10 minutes.

TO MAKE THE SHRIMP
1. In a small bowl, toss the shrimp with the lemon juice, olive oil, garlic, and pepper. Mix well and set aside to marinate for 10 minutes.

2. Preheat the broiler to high.

3. Thread the shrimp onto four skewers and place the skewers on a baking sheet.

4. Place the baking sheet under the broiler and broil, flipping once, until the shrimp turn pink, 3 to 5 minutes per side. Remove and set aside.

TO MAKE THE SALAD
1. In a small bowl, whisk together the yogurt, olive oil, lemon juice, anchovy paste, mustard, and garlic.

2. In a large bowl, toss the dressing with the lettuce and cucumber until well coated.

3. Add the croutons and Parmesan cheese and toss again to integrate. Divide the salad among four plates and top each with a shrimp skewer. Serve.

Tip: If using wooden skewers for the shrimp, be sure to soak them in water for 30 minutes before threading. If using metal skewers, oil them lightly before threading.

NUTRITION INFORMATION PER SERVING: Calories: 304 Total fat: 14g Saturated fat: 3g Cholesterol: 154mg Carbs: 23g Fiber: 5g Sugars: 3g Protein: 24g

For more healthy recipes and nutritional information, follow @LoriZaniniNutrition!

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  • Christina

    Looks yummy! 🙂

  • I love how dietitians love food more than anyone. This recipe is gorgeous, can’t wait to try it out!

  • Sara Haas RDN, LDN

    Fresh ingredients shine here! Lovely recipe that happens to also be nutritious! Fantastic!

  • Angela Lemond

    Great job, Lori! I’m glad you love her stuff as much as I do, Jules. 😉

  • Nancy Farrell

    Farrell Dietitian Services – I love simple, healthy meals in 1 bowl. Thanks for sharing Lori and Julianne!

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