This Shrimp Salad with Lemon Ranch Dressing is satisfying, refreshing and tastes amazing year-round. Save the recipe for the Lemon Ranch Dressing…it’s great on so many other salads, too.
This Shrimp Salad with Lemon Ranch Dressing is a hybrid of the Caesar Salad, without that smelly little anchovy.
Glad we got that out of the way.
It’s Caesar-like due to the crisp romaine lettuce, toasty homemade garlic croutons and some shaved Parmesan cheese.
On to more important topics, I did not win the $700 million dollar Powerball lottery recently, and I’m guessing you didn’t either.
Everyone was talking about it, and though we didn’t have a chance in hell of actually winning, fantasizing about it was well worth the dollar ticket price.
And people are so serious with their plans!
A friend informed me that the first thing she needed to do right away was get a tax attorney and buy a cash cow business. Apparently she was worried about money even with a $700 million dollar payday.
She was perfectly sane in explaining this to me, as if collecting the cash from the Powerball people was just a formality.
Then a co-worker asked me not to take it personally if she didn’t show up the next day, because she’d need to go collect her prize, but there was no way she was giving her brother more than $10,000 because he really didn’t deserve it.
And her in-laws get zip.
As for me, I spaced out for a few minutes thinking about how that much money would change my life and relationships – probably for the worse – and decided I’d be happier with about $500,000 🙂
About this recipe – there are a few steps, but it’s worth the effort.
And the homemade croutons really are a snap, with leftovers for later.
The fresh herb dressing is one of my all-time favorites – and if you’ve never tasted ranch dressing spiked with lemon, then consider yourself a winner 🙂
ANOTHER SALAD TO TRY: Crunchy Green Bean Pea Walnut Salad
PIN THIS RECIPE FOR LATER:
Shrimp Salad with Lemon Ranch Dressing
- For the LEMON RANCH DRESSING
- 3/4 cup Light Mayonnaise or non-dairy mayonnaise
- 2 tablespoons Lemon juice, freshly squeezed
- 1 tablespoon Water
- 1/2 teaspoon Lemon Pepper
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Sugar
- 1 tablespoon Italian (flat leaf) parsley
- 1 tablespoon Chives, chopped
- for the HOMEMADE CROUTONS
- 7 slices french bread, cut into 1/2 thick pieces with crusts removed
- 3 tablespoons Olive Oil
- 1 teaspoon Garlic powder
- pinch Salt
- for the SHRIMP
- 1 pound Shrimp, large, peeled and deveined
- 2 tablespoons Olive Oil
- 1/2 teaspoon Salt
- 1/2 teaspoon Lemon Pepper
- 3 tablespoons Lemon juice, freshly squeezed
- 1/2 teaspoon Lemon zest, freshly grated
- 1/2 teaspoon Garlic Powder
- for the SALAD
- 8 cups Romaine lettuce, torn
- 1/4 cup Parmesan cheese, grated
- Make the LEMON RANCH DRESSING
- Combine mayo, lemon juice, water, lemon pepper, garlic powder, salt and sugar together in a medium sized bowl and whisk together with a fork until smooth.
- Add the chopped parsley and chives and combine with a spoon.
- Make the HOMEMADE CROUTONS
- Combine the cubed bread, olive oil, garlic powder and salt and toss together in a medium sized bowl. Add the mixture to a medium size non-stick skillet on medium high heat.
- Toast the croutons in the pan, turning and shaking the pan occasionally so the croutons don't burn. If they look too dry, just drizzle a teaspoon or so more olive oil and continue toasting, turning and shaking until golden, about 10 minutes. Set aside.
- Cook the SHRIMP
- Combine the olive oil, salt, lemon pepper, lemon juice, lemon zest and garlic powder and whisk together in a medium sized bowl until combined.Add the shrimp to the mixture, toss together to combine.
- Preheat a large nonstick saute pan over medium high heat. Add the shrimp and olive oil mixture to the pan, spaced out evenly, and cook for 2-3 minutes. Carefully turn over and continue to cook for another 2-3 minutes until the shrimp are pink. Remove from the pan and assemble the salad.
- ASSEMBLE the Salad
- Divide 2 cups of romaine per plate. Drizzle with a tablespoon of Lemon Ranch Dressing.
- Divide the shrimp on the plates, about 5 or 6 shrimp each plate. Add 1/3 cup of the croutons per plate. Sprinkle generously with grated Parmesan cheese. Serve with additional Lemon Ranch Dressing on the side.
- Use any kind of round artisan bread for the croutons, just make slices then remove the crusts as best you can and cut them into pieces. Or, just tear off 1" pieces in a free-form style. It'll work great!
- Extra croutons will keep for a week in an air-tight container.
- This recipe was originally published in 2017 and was updated in November 2019.
SOURCE: Studio Delicious – adapted from The Food You Crave