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–+ servings

Black Pepper Shrimp Salad with Cabbage and Zucchini

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Dive into a vibrant bowl of freshness with our Black Pepper Shrimp Salad! This delightful dish features a colorful medley of mixed greens, crunchy cabbage, and tender zucchini, all topped with plump, juicy shrimp. The bold black pepper dressing adds a delightful kick, while chopped cilantro and a lemon wedge give it that perfect finish. Feel free to get creative with your choice of greens or even swap in different vegetables based on what you love or have on hand!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Spring
Cuisine: Global
Calories: 305
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 500 g large shrimp, peeled and deveined
  • 200 g mixed salad greens
  • 150 g cabbage, finely shredded
  • 100 g zucchini, thinly sliced
  • 60 ml olive oil
  • 30 ml fresh lemon juice
  • 2 tsp freshly ground black pepper
  • 1 tsp sea salt
  • 1 tbsp chopped fresh cilantro (plus more for garnish)
  • 50 g cherry tomatoes, halved optional
  • 30 g avocado, diced optional

Equipment

  • Heatproof mixing bowl
  • Non-stick frying pan
  • Measuring spoons
  • Sharp knife
  • Cutting board

Method
 

  1. In a mixing bowl, whisk together the olive oil, fresh lemon juice, black pepper, sea salt, and chopped cilantro to create the dressing.
  2. In a non-stick frying pan, heat a little olive oil over medium-high heat. Once hot, add the shrimp and cook for about 2–3 minutes per side or until they are pink and opaque. Remove from heat.
  3. In a large serving bowl, combine the mixed greens, shredded cabbage, and sliced zucchini. If using, add the cherry tomatoes and diced avocado.
  4. Add the cooked shrimp on top of the salad.
  5. Drizzle the prepared black pepper dressing over the salad and toss gently to combine.
  6. Garnish with additional chopped cilantro and serve with lemon wedges on the side. Enjoy fresh!

Nutrition

Calories: 305kcalCarbohydrates: 15gProtein: 25gFat: 18gSodium: 320mgPotassium: 575mgFiber: 4gSugar: 3gVitamin A: 730IUVitamin C: 25mgCalcium: 80mgIron: 2.5mg

Notes

Feel free to vary the greens in your salad to include your favorites—spinach or arugula makes excellent substitutes.
If you're looking to add more fiber, consider tossing in some cucumber or bell peppers.
This salad is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to two days.
Reheat the shrimp gently or add them cold right before serving for a delicious lunch option!

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