Phone screenshot@2x
Plan next week's meals in minutes with a personalized meal plan.
Start meal planning for free

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

  • 2
    anchovy fillets, packed in oil
  • 2
    avocados
  • 2 tbsp
    capers
  • 2 cloves
    garlic
  • 1 small pkg
    grape tomatoes
  • 1 small bunch
    green onions (scallions)
  • 1 small bunch
    Italian (flat-leaf) parsley
  • 1
    lemon
  • 0.68 kg
    raw peeled shrimp, fresh or frozen
  • 1 (142 g) pkg
    spring mix (mixed greens)
  • 1 (227 g) pkg
    sugar snap peas
  • 2 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.)
    1 lemon
    1 small bunch Italian (flat-leaf) parsley
    1 small pkg grape tomatoes
    1 small bunch green onions (scallions)
    1 (227 g) pkg sugar snap peas
    2 medium zucchini squash
    2 avocados
    1 (142 g) 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.
    0.68 kg 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 fillets. Add to the bowl along with mayo, capers, oil, Dijon, and salt; whisk to combine dressing and set aside.
    2 anchovy fillets, packed in oil
    ½ cup mayonnaise
    2 tbsp capers
    2 tsp extra virgin olive oil
    2 tsp Dijon mustard
    ⅛ tsp salt
  • 5
    Halve grape tomatoes. Trim green onions and cut crosswise into ¼-inch pieces at an angle; place both in a large 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 large 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 5 minutes.
    4 tsp extra virgin olive oil
    ⅛ tsp salt
  • 9
    Meanwhile, peel and mince garlic.
    2 cloves 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.
    4 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.
    ⅛ tsp salt
    ⅛ tsp black pepper
  • 12
    Meanwhile, halve and pit the avocados; 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!