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Shrimp salad with herbed croutons

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


Shrimps are one of my favorite seafood and they have the leading role in this salad. Lemon juice enlivens the whole combination, olive oil gives it depth, chilli powder that extra kick and croutons a nice, crisp contrast.


  • 1 small baguette bread
  • 1/4 tsp powdered garlic
  • 1/3 cup (75 ml) olive oil
  • Juice form ½ lemon
  • 1 handful of fresh chives
  • 3 tbsp finely chopped parsley
  • 10 oz (300 g) shrimp, peeled and deveined
  • 1/4 tsp powdered chilli
  • 1/2 tsp thyme
  • 2 cups (150 g) mixed lettuce, loosely packed
  • salt-to taste
  • pepper-to taste


  1. Cut the baguette into small cubes. Heat olive oil in a skillet, with powdered garlic and thyme. Add cubed baguette, toss to coat and cook over medium heat until toasted-nicely golden in color. Remove from heat and let cool.
  2. Heat olive oil, add shrimps. Season with salt, pepper and chilli. Cook on medium heat until they get nice color, about 10 minutes.
  3. Wash lettuce and put in a bowl. Add shrimps, finely chopped chives and parsley. Season with olive oil and lemon juice. Put in the fridge to cool.
  4. Before serving, add croutons on top of the salad.
  • Prep Time: 10 mins
  • Cook Time: 20 mins
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