Shrimp Salad With Herbed Croutons

On one of her weekly expeditions to the Farmer’s Market, Tamara Novacoviç finds these beautiful crustaceans.
Text And Photo By Tamara Novacoviç

Every week I scout the farmer’s market for fresh and delicious food, now more than ever, since it is springtime. A few days ago I found delicious shrimps that looked so good. I knew right away what I would use them for. Some delicious salad. I make a lot of salads to accompany certain meat meels, but sometimes I like to enjoy a salad on its own. I like and eat a lot of sea food. Shrimps are one of my favorite and they have the leading role in this salad. I like to have salads for a light dinner and this one is perfect: refreshing and healthy. Citrus juice goes very well with shrimps, it enlightens the whole combination. Olive oil gives it depth.  I like spicy food so I added a bit of chilli powder just to give it a slight kick. Shrimps are tender and the crispness of croutons works great with this salad.

Shrimp salad with herbed croutons

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• Author: Tamara Novakovic
• Total Time: 30 minutes
• Yield: 6 servings 1x

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Description

This refreshing shrimp salad features tender shrimp, a citrusy lemon kick, and a hint of spice, all balanced by the crispness of homemade herbed croutons.

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Ingredients

Units USM Scale 1x2x3x

• 1 small baguette
• 1/4 tsp powdered garlic
• 1/3 cup (75 ml) olive oil
• Juice from 1/2 lemon
• 1 handful of fresh chives, chopped
• 3 tbsp finely chopped parsley
• 10 oz (300 g) shrimp, peeled and deveined
• 1/4 tsp chili powder
• Salt and pepper, to taste

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Instructions

1. Cut the baguette into small cubes.
2. Heat olive oil in a skillet over medium heat. Add powdered garlic and thyme, then toss in the cubed baguette. Cook, stirring frequently, until the croutons are toasted and golden brown. Remove from heat and set aside.
3. In a large bowl, combine the shrimp with lemon juice, chili powder, salt, and pepper. Toss to coat evenly.
4. Heat a separate skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, or until they are pink and opaque.
5. In a serving bowl, combine the cooked shrimp, croutons, chives, and parsley. Drizzle with additional olive oil if desired, and toss gently to combine.
6. Serve immediately, garnished with extra chives and parsley if desired.

Notes

• For a spicier salad, increase the amount of chili powder.
• Store leftover croutons in an airtight container for up to 3 days.
• This salad is best served fresh, but you can prepare the croutons and shrimp in advance and assemble just before serving.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Salad
• Cuisine: French

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 1
• Sodium: 400
• Fat: 12
• Carbohydrates: 20
• Fiber: 2
• Protein: 18
• Cholesterol: 150

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Frequently Asked Questions

Can I prepare any parts of this salad in advance?

Yes — the notes say you can cook the shrimp and make the croutons ahead of time, then assemble the salad just before serving. Store leftover croutons in an airtight container for up to 3 days.

Why does the recipe use both lemon juice and chili powder on the shrimp?

The article explains that citrus juice brightens the shrimp, while the chili powder adds a slight kick — the author notes she likes spicy food and added the 1/4 tsp chili powder for that reason. The shrimp are tossed in the lemon-chili mix before cooking so the flavor penetrates.