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+ servings
a silver platte with a shrimp salad on it.
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5 from 1 vote

Lemon Shrimp Salad

Lemon Shrimp Salad is a light and fresh dinner or lunch!
Prep Time20 mins
Cook Time15 mins
0 mins
Total Time35 mins
Course: Salad
Cuisine: American
Servings: 4
Calories: 748kcal
Author: Paige


  • 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
  • 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


  • 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.
  • 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. 


Calories: 748kcal | Carbohydrates: 74g | Protein: 41g | Fat: 33g | Saturated Fat: 6g | Cholesterol: 298mg | Sodium: 2456mg | Potassium: 509mg | Fiber: 5g | Sugar: 6g | Vitamin A: 8388IU | Vitamin C: 18mg | Calcium: 317mg | Iron: 8mg