Lemony Parmesan Shrimp Salad
Creamy Greek Dressing, Tomatoes & Garlic Bread
- Shellfish
- Milk
- Soy
- Wheat
- Eggs
This simple salad is packed with bright flavors and crisp textures for a light, satisfying meal. You’ll start by sizzling up quick-cooking garlic-herb shrimp to top refreshing baby lettuce tossed with juicy tomatoes and crunchy croutons in a creamy, Parmesan-infused Greek dressing. Garnish with more shredded Parm, and serve with a side of buttery garlic bread pan-toasted to golden perfection (the perfect accompaniment for swiping up any extra dressing)
Ingredients
10 ounce
Shrimp
(Contains: Shellfish)
1 teaspoon
Garlic Powder
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
2 unit
Baby Lettuce
1.5 ounce
Greek Vinaigrette
(Contains: Eggs, Milk)
2 tablespoon
Mayonnaise
(Contains: Eggs)
6 tablespoon
Parmesan Cheese
(Contains: Milk)
4 ounce
Grape Tomatoes
2 unit
Croutons
(Contains: Milk, Wheat)
1 unit
Lemon
Not included in your delivery
2 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Rinse shrimp* under cold water; pat dry with paper towels. Season with garlic powder, salt, and pepper. In a hot pan, heat a large drizzle of oil and half the garlic herb butter. Add shrimp; cook until opaque and cooked through, 3-4 minutes. Transfer to a plate. • Melt remaining garlic herb butter in same pan over medium heat. While butter melts, quarter baguette lengthwise and halve crosswise. Add baguette pieces, cut sides down, to pan; cook until toasted, 2-3 minutes.
• Wash and dry produce. • While garlic bread toasts, trim and discard root end from lettuce and separate leaves. Dry lettuce thoroughly; chop into bite-size pieces. • Combine dressing and mayonnaise in a bowl; add lettuce and half the cheese. Toss to coat.
• Cut lemon into wedges. Top salad with shrimp, tomatoes, croutons, remaining cheese, and a squeeze of lemon. Serve with garlic bread.
Shrimp are fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the bright, refreshing taste; some found the lemon overpowering and wished for more seasoning on the shrimp 🍋
- Ease of prep: Quick and simple to make, though a few noted deveining shrimp took extra time
- Suggestions: Consider adding extra vegetables like cucumber or avocado for more variety and nutrition
- Leftovers: Several mentioned the salad doesn't keep well for meal prep; best eaten fresh
- Portions: Some wanted more dressing or shrimp; others found it generously sized and filling
Reviews from our home cooks
This has become one of my favorite recipes that Hello Fresh carries. It is very easy to make and very flavorful. I would have never thought to put shrimp in a salad but it works.
The salad dressing with added lemon was perfect, the shrimp was deeeeeelicious and that garlic butter was heavenly.
To get the lemony flavor as I cleaned the shrimp I soaked them in the lemon juice that I squeezed from the lemon and then after I seasoned them and placed in the skillet, I squeezed the remainder of the lemon juice onto the shrimp and it was delicious.
I was nervous to have a salad with shrimp in it, but this was one of the best salads I've ever had.
This is the best salad I have had so far from Hellofresh! I will be getting this again. I loved the shrimp and the toasted bread!
This meal was better than I expected it to be. I expected it to be a light dinner, but it turned out to be quite filling. I cooked extra shrimp to be sure to have enough, and I ended up saving the extra shrimp for lunch the next day. Next time, I'll cook the garlic bread under the broiler.
I was not looking forward to a Salad but I love shrimp and I was ready to cook something else to add if husband was still hungry after eating salad. We were very pleasantly surprised not only was it delicious but also filling and healthy. Thank you, Hello Fresh.
Very tasty. I sautéed fresh garlic in butter along with the garlic herb butter before adding the shrimp in place of the garlic powder, which I don't care for.
I knew from previous recipes that I didn't like the garlic herby butter blend, so instead I used 2T unsalted butter and mess of fresh garlic to cook the shrimp. The salad was a perfect summer dinner.
I really liked the flavor but there needed to be more dressing and more shrimp. It was good but not a main course. I am still hungry. Bigger garlic bread would have been better along with more shrimp.
