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Main-Dish Shrimp Salad

Total Time

Prep: 20 min. + chilling


1 serving

Susan Pursell of Garden Grove, California created this refreshing layered salad full of tangy bite-size shrimp, juicy tomatoes and crisp greens.


  • 1 teaspoon white wine vinegar
  • 1/2 teaspoon lemon juice
  • 1/8 teaspoon dill weed
  • 1/8 teaspoon Dijon mustard
  • Dash garlic powder, salt and pepper
  • 1 tablespoon canola oil
  • 15 cooked small shrimp
  • 1 cup torn romaine
  • 1 plum tomato, sliced
  • 2 tablespoons chopped celery
  • 2 tablespoons finely shredded Monterey Jack cheese, optional


  1. In a small bowl, combine the vinegar, lemon juice, dill, mustard, garlic powder, salt and pepper; whisk in oil. Stir in shrimp. Cover and refrigerate for at least 2 hours, stirring occasionally.
  2. Place romaine on a plate. Layer with tomato, celery and shrimp. Sprinkle with cheese if desired.

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