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Warm Shrimp Salad with Mixed Veggies, Avocado & Lemon Caper Dressing.

  • 1
    anchovy fillet, packed in oil
  • 1
    avocado
  • 1 tbsp
    capers
  • 1 clove
    garlic
  • ½ pint
    grape tomatoes
  • ½ small bunch
    green onions (scallions)
  • ½ small bunch
    Italian (flat-leaf) parsley
  • ½
    lemon
  • ¾ lb
    raw peeled shrimp, fresh or frozen
  • ½ (5 oz) pkg
    spring mix (mixed greens)
  • ½ (8 oz) pkg
    sugar snap peas
  • 1 medium
    zucchini squash
  •  
    black pepper
  •  
    Dijon mustard
  •  
    extra virgin olive oil
  •  
    mayonnaise
  •  
    salt
  • 1
    Wash and dry the fresh produce. (Skip the spring mix if it came pre-washed.)
    ½ lemon
    ½ small bunch Italian (flat-leaf) parsley
    ½ pint grape tomatoes
    ½ small bunch green onions (scallions)
    ½ (8 oz) pkg sugar snap peas
    1 medium zucchini squash
    1 avocado
    ½ (5 oz) pkg spring mix (mixed greens)
  • 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.
    ¾ lb raw peeled shrimp, fresh or frozen
  • 3
    Juice lemon into a small bowl. Shave leaves off the parsley stems; discard stems, mince the leaves, and add to the bowl.
  • 4
    Finely chop the anchovy fillet. Add to the bowl along with mayo, capers, oil, Dijon, and salt; whisk to combine dressing and set aside.
    1 anchovy fillet, packed in oil
    ¼ cup mayonnaise
    1 tbsp capers
    1 tsp extra virgin olive oil
    1 tsp Dijon mustard
    1 pinch salt
  • 5
    Halve grape tomatoes. Trim green onions and cut crosswise into ¼-inch pieces at an angle; place both in a medium bowl and set aside.
  • 6
    Cut snap peas crosswise into ¼-inch pieces at an angle. Trim zucchini, halve lengthwise, and cut crosswise into ¼-inch-thick half-rounds.
  • 7
    Heat a skillet over medium-high heat.
  • 8
    Once the skillet is hot, add oil and swirl to coat the bottom. Add peas, zucchini, and salt. Cook, stirring occasionally, until golden brown, about 4 minutes.
    2 tsp extra virgin olive oil
    1 pinch salt
  • 9
    Meanwhile, peel and mince garlic.
    1 clove garlic
  • 10
    Remove peas and zucchini to the bowl with the tomatoes. Return the skillet to medium-high heat, add more oil, and swirl to coat the bottom.
    2 tsp extra virgin olive oil
  • 11
    Add shrimp, garlic, salt, and pepper to the skillet. Cook, stirring often, until cooked through and slightly golden, about 4 minutes; remove from the heat.
    1 pinch salt
    1 pinch black pepper
  • 12
    Meanwhile, halve and pit the avocado; slice crosswise while still in the skin and scoop out with a spoon.
  • 13
    To serve, divide mixed greens between plates; top with shrimp, vegetables, avocado, and dressing. Enjoy!