Seared Shrimp with Lemon Vinaigrette

 A plate of shrimp with fruit drizzled with lemon vinaigrette

About a week ago, I took my kids to Seattle to visit the Space Needle and the aquarium. We were very lucky with the weather. If you've ever been to Seattle, you know that rain is the usual forecast, but not this time; it was really hot! We found the aquarium actually pretty small and boring. I guess after Sea World, any aquarium could seem boring. Either way, the kids had two days of fun, and I got to spend some quality time with my boys. 

The trip to Seattle inspired me to make this seared shrimp with fruit salad and lemon vinaigrette. I ordered a salad for lunch while I was there, and it was similar to this recipe. I had to ask the server what kind of vinaigrette they used, and so I recreated it when I got home. 

I researched a little about shrimp, I was just curious what it is good for. Turns out, not only being a good protein source, this seafood also provides some key nutrients such as selenium, vitamin B-12, and phosphorus. But another thing I found out was that some shrimp is fake or labeled wild when it really isn't. Make sure to check out where your shrimp came from before you buy it to eat the real deal. 

Now lets talk about some vegetable benefits: romaine lettuce will pack in vitamin A for you in this salad while red onion will aid digestion. And the mango, this fruit is so so delicious but as a bonus, it also is good for clearing the skin and help with memory and concentration. I love this salad and I hope you'll enjoy it too. 

Yield: 2

Seared Shrimp with Lemon Vinaigrette


  • 10 uncooked shrimp

  • 1/2 Tablespoon extra virgin olive oil

  • A pinch of salt

  • A pinch of ground black pepper

  • 1 head romaine lettuce

  • 1/4 red onion

  • 1 plum

  • 1/2 mango

  • 1 Tablespoon pumpkin seeds

    Homemade Lemon Vinaigrette:

  • 1/2 of lemon

  • 1 teaspoon sugar

  • 1/2 teaspoon Dijon mustard

  • A pinch of salt

  • A pinch of ground black pepper

  • 3 tablespoons extra virgin olive oil


  1. Peel shrimp and toss it with 1 Tablespoon extra virgin olive oil and a pinch of salt and pepper. Sear shrimp in a skillet till cooked through, 5 minutes.

  2. Chop and combine 1 head romaine lettuce, 1/4 of red onion, 1 plum, 1/2 mango.

  3. Add cooked shrimp to fresh chopped ingredients and sprinkle 1 Tablespoon pumpkin seeds

  4. Lemon vinaigrette: Whisk together 1/2 a lemon, 1 teaspoon sugar, 1/2 teaspoon dijon mustard, a pinch of salt, a pinch of pepper and 3 Tablespoons extra virgin olive oil. Drizzle on salad when ready to serve.



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