Tossed Propeller Shrimp Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

Plump shrimp tossed with crisp vegetables in a zesty citrus dressing, ready in 20 minutes. This american-inspired salads ready in about 25 minutes pairs peeled and deveined shrimp, olive oil, lemon juice into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz, peeled and deveined shrimp
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/4 tsp paprika
• 3 cups mixed greens
• 1/2 cup, halved cherry tomatoes
• 1/4 cup, diced cucumber
• 1/4 cup, thinly sliced red onion
• 2 tbsp, chopped fresh parsley
• 1/2 tsp Dijon mustard
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a small bowl, whisk 2 tbsp olive oil, 1 tbsp lemon juice, 1/4 tsp paprika, 1/4 tsp salt, and 1/4 tsp black pepper until blended.
2. Step 2: Add 8 oz shrimp to the bowl, toss to coat, and marinate for 10 minutes at room temperature.
3. Step 3: Heat a skillet over medium-high heat, add shrimp, and cook for 2-3 minutes per side until pink and opaque. Remove and let cool.
4. Step 4: In a large bowl, combine 3 cups mixed greens, 1/2 cup cherry tomatoes, 1/4 cup diced cucumber, and 1/4 cup sliced red onion.
5. Step 5: In another small bowl, whisk 2 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp Dijon mustard, 1/4 tsp salt, and 1/4 tsp black pepper for the dressing.
6. Step 6: Add cooled shrimp to the salad bowl, pour dressing over, and toss gently until evenly coated.