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Shrimp Salad

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Total Time (min)
45
Difficulty
1
Servings
4
Ingredients
11
Total Prep Time: 45 minutes
Calories Per Serving: 190
Nutrients

Nutrition Facts

Serving Size 240g

Amount per serving
Calories 190 Calories from fat: 110
% Daily Value*
Fat 12 g 18 %
Saturated 1.5 g 8 %
Trans 0 g
Cholesterol 55 mg 18 %
Sodium 280 mg 12 %
Carbohydrate 13 g 4 %
Fiber 3 g 12 %
Sugars 8 g
Protein 8 g
Vitamin A 140 %
Vitamin C 140 %
Calcium 10 %
Iron 8 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

It’s always serendipitous when a recipe is super delicious as well as super convenient. Luxurious shrimp, crisp romaine lettuce and a trio of chopped veggies (red bell pepper, DOLE® Green Onion and DOLE Carrot) all tossed in a thyme-infused, lemony vinaigrette—that’s delicious. Prewashed DOLE Chopped Romaine, precooked shrimp from the seafood counter and a little leftover dressing for another meal—that’s convenience (times three)! If your shrimp are frozen, no problem: just place them in a colander and run under cold water for a few minutes until thawed.

Ingredients

  • 1 pkg. (9 oz.) DOLE® Chopped Romaine
  • 24 (21 to 25 count) cooked shrimp, peeled and deveined
  • 1 medium red bell pepper, cut into 1-inch strips
  • 3 DOLE Green Onions, sliced into 1/2-inch pieces
  • 1 medium DOLE Carrot, peeled and julienne cut
  • Thyme Lemon Vinaigrette (recipe below)

Directions

  1. Divide salad between 4 small salad bowls.
  2. Arrange remaining ingredients over salad. Drizzle with Thyme Lemon Vinaigrette to taste. Refrigerate any remaining dressing.

Thyme-Lemon-Vinaigrette: Combine together 1 tablespoon grated lemon peel, 1/2 cup fresh lemon juice, 1 tablespoon finely chopped red onion, 1 tablespoon fresh thyme leaves, 1 tablespoon honey and 1 teaspoon Dijon-style mustard in blender container. Slowly pour in 1/3 cup olive oil and blend until combined. Season to taste with salt and pepper. Makes about 1 cup.

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Shrimp Salad It’s always serendipitous when a recipe is super delicious as well as super convenient. Luxurious shrimp, crisp romaine lettuce and a trio of chopped veggies (red bell pepper, DOLE® Green Onion and DOLE Carrot) all tossed in a thyme-infused, lemony vinaigrette—that’s delicious. Prewashed DOLE Chopped Romaine, precooked shrimp from the seafood counter and a little leftover dressing for another meal—that’s convenience (times three)! If your shrimp are frozen, no problem: just place them in a colander and run under cold water for a few minutes until thawed. Prep Time:45 minutes Cook time: Serves: 4
Nutrition facts: 190 Calories, 12 grams fat
Ingredients:
  • 1 pkg. (9 oz.) DOLE® Chopped Romaine,
  • 24 (21 to 25 count) cooked shrimp, peeled and deveined,
  • 1 medium red bell pepper, cut into 1-inch strips,
  • 3 DOLE Green Onions, sliced into 1/2-inch pieces,
  • 1 medium DOLE Carrot, peeled and julienne cut,
  • Thyme Lemon Vinaigrette (recipe below), Directions:Divide salad between 4 small salad bowls.Arrange remaining ingredients over salad. Drizzle with Thyme Lemon Vinaigrette to taste. Refrigerate any remaining dressing.Thyme-Lemon-Vinaigrette: Combine together 1 tablespoon grated lemon peel, 1/2 cup fresh lemon juice, 1 tablespoon finely chopped red onion, 1 tablespoon fresh thyme leaves, 1 tablespoon honey and 1 teaspoon Dijon-style mustard in blender container. Slowly pour in 1/3 cup olive oil and blend until combined. Season to taste with salt and pepper. Makes about 1 cup.