Name: Lemon Herb Shrimp Salad with Lettuce and Peas
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Ingredients: 400 g large shrimp, peeled and deveined; 200 g arugula; 150 g lettuce (e.g., romaine or butter lettuce); 100 g green peas (fresh or frozen); 30 ml olive oil; 30 ml fresh lemon juice; 1 tsp dried oregano; 1 tsp fresh thyme, chopped; Salt and black pepper, to taste; Fresh mint leaves, for garnish (optional); 30 g tahini, for drizzling (optional)

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Lemon Herb Shrimp Salad with Lettuce and Peas

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Enjoy a fresh and vibrant Lemon Herb Shrimp Salad that brings together the perfect mix of arugula, crisp lettuce, and tender peas. This delightful dish is topped with succulent shrimp, all dressed in a zesty lemon herb vinaigrette, making it an ideal choice for a healthy meal. Don't forget to finish it off with a sprinkle of fresh mint and a drizzle of creamy tahini on the side for an extra layer of flavor. Feel free to get creative with additional seasonal vegetables you may have on hand!

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Prep Time 15

Cook Time 10

Total Time 30

Servings: 4

Course: Low-FODMAP Diet

Cuisine: Healthy / Low-FODMAP

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

400 g large shrimp, peeled and deveined
200 g arugula
150 g lettuce (e.g., romaine or butter lettuce)
100 g green peas (fresh or frozen)
30 ml olive oil
30 ml fresh lemon juice
1 tsp dried oregano
1 tsp fresh thyme, chopped
Salt and black pepper, to taste
Fresh mint leaves, for garnish optional
30 g tahini, for drizzling optional

Equipment

Large mixing bowl
Flatbread pan (e.g., tawa or cast iron skillet)
Chef's knife
Cutting board
Measuring spoons

Method

Start by preparing the shrimp. In a mixing bowl, combine the shrimp with olive oil, lemon juice, oregano, thyme, salt, and pepper. Let marinate for about 10 minutes.
While the shrimp is marinating, wash and dry the arugula and lettuce, then tear the lettuce into bite-sized pieces.
If using frozen peas, briefly blanch in boiling water for 2 minutes, then drain and cool under cold water.
Heat a skillet over medium-high heat. Cook the marinated shrimp for about 3–4 minutes per side, or until they turn pink and opaque. Remove from heat and let rest for 5 minutes.
In a large serving bowl, combine the arugula, lettuce, and peas. Toss gently to combine.
Layer the cooked shrimp on top of the salad mixture.
Drizzle tahini over the salad, garnish with fresh mint leaves, and season with additional salt and pepper if desired. Serve immediately.

Nutrition

Calories: 320kcalCarbohydrates: 10gProtein: 28gFat: 20gSodium: 550mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 530IUVitamin C: 18mgCalcium: 90mgIron: 2.5mg

Notes

Ingredient Substitutions: You can swap shrimp for grilled chicken or firm tofu for a different protein option.
Creativity Encouragement: Feel free to add any seasonal veggies, such as bell peppers or cucumbers, to enhance the freshness of the salad.
Storage Tips: This salad is best served fresh; however, leftover shrimp can be stored in the refrigerator for up to 2 days. Reheat gently if desired.
Enjoy the flexibility of this salad by adjusting the herbs and dressings to suit your personal taste!

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Lemon Herb Shrimp Salad with Lettuce and Peas