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Warm Shrimp Salad with Lemon Caper Dressing.

  • 2
    anchovy fillets, packed in oil
  • 2 tbsp
    capers
  • 2 cloves
    garlic
  • 1 pint
    grape tomatoes
  • 1 small bunch
    green onions (scallions)
  • 1 small bunch
    Italian (flat-leaf) parsley
  • 1
    lemon
  • 1 ½ lb
    raw peeled shrimp, fresh or frozen
  • 1 (5 oz) pkg
    spring mix (mixed greens)
  • 1 (8 oz) pkg
    sugar snap peas
  • 2 medium
    zucchini squash
  •  
    black pepper
  •  
    Dijon mustard
  •  
    mayonnaise
  •  
    salt
  •  
    virgin coconut oil
  • 1
    Wash and dry the fresh produce. (Skip the spring mix if it came pre-washed.)
    2 medium zucchini squash
    1 pint grape tomatoes
    1 (5 oz) pkg spring mix (mixed greens)
    1 small bunch green onions (scallions)
    1 small bunch Italian (flat-leaf) parsley
    1 lemon
    1 (8 oz) pkg sugar snap peas
  • 2
    If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals (if using fresh shrimp, skip this step). Place the shrimp on a clean towel or paper towels and pat dry. Set aside.
    1 ½ lb raw peeled shrimp, fresh or frozen
  • 3
    Juice the lemon into the small bowl. Shave leaves off the parsley stems; discard the stems, mince the leaves and add to the bowl.
  • 4
    Finely chop the anchovy fillets, add to the bowl with lemon and parsley. Add mayo, capers, Dijon, and salt; whisk to combine dressing and set aside.
    2 anchovy fillets, packed in oil
    ½ cup mayonnaise
    2 tbsp capers
    2 tsp Dijon mustard
    ⅛ tsp salt
  • 5
    Halve the grape tomatoes. Trim off and discard the root ends of the green onions; cut the onions crosswise into ¼-inch pieces at an angle and set aside.
  • 6
    Heat skillet over medium-high heat.
  • 7
    Halve the sugar snap peas at an angle. Trim off and discard the ends of the zucchinis; halve the zucchinis lengthwise, then cut the halves crosswise into ¼-inch-thick half-rounds.
  • 8
    Once the skillet is hot, add coconut oil and swirl to coat the bottom. Add snap peas and zucchini to pan and season with salt. Cook, stirring occasionally, until golden brown, about 2-4 minutes. Once cooked remove veggies from skillet and place skillet back on heat.
    2 tsp virgin coconut oil
    ⅛ tsp salt
  • 9
    Peel and mince or press the garlic.
    2 cloves garlic
  • 10
    Add more oil to the skillet. Add shrimp in an even layer, add garlic and season with salt and pepper. Cook for 2 minutes each side until cooked through and slightly golden. Once cooked, set aside.
    2 tsp virgin coconut oil
    ⅛ tsp salt
    ⅛ tsp black pepper
  • 11
    To serve, place salad leaves on the plate, top with shrimp, tomatoes, and sauteed vegetables. Drizzle dressing over top and sprinkle with green onions. Serve warm and enjoy!