Shrimp Ladolemono Salad (Dinner in 15 Mins!)

The quickest and most delicious shrimp salad with lemony ladolemono dressing and a no-cook, healthy homemade crouton trick!

With dinner ready in just 15 minutes, this flavorful shrimp ladolemono salad is perfect for any time of the day. Succulent shrimp tossed in a zesty lemon, olive oil, and garlic dressing served over a bed of baby lettuce leaves with salty feta, juicy tomatoes, and crunchy homemade croutons. It’s so fresh, simple, and absolutely delicious that you’ll make it all summer.

I use ladolemono dressing all the time for salads and marinades. I love how fresh, bright, and lemony it is, and I especially love it on shrimp and fish. No matter how much you make, the ratio is always half olive oil and half lemon juice. So, you never have to guess or get out the recipe to always make it perfectly.

Why would I want to eat this salad every day?

Tender baby lettuce leaves

Sharp and mild scallions

Sweet juicy tomatoes

Tangy, salty feta

Lemony, herby dressing

Soft, meaty, lemony herb shrimp

Crunchy, lemony herb croutons

What is the healthy crouton trick?

I love these croutons! I grew up eating barley rusks, which are delicious and healthy. We make a salad in Crete with barley rusks, tomato, and feta, and it’s simple but so good. The barley rusks are super crispy, so you can soak them in a bit of water to get them crunchy and then cut them into bite-sized pieces for croutons. If you live in Greece, you can get them in crouton-sized pieces, but I can’t get them here in America. The big ones do the trick, are rustic, and perfect for this lemony shrimp salad.

What do I need for this shrimp salad?

Shrimp -peeled, deveined, tail-on

Olive oil -A chef taught me to wake my salad greens up before adding my dressing by tossing them in a drizzle of olive oil and salt. It’s like seasoning everything as you go.

Salt & freshly ground black pepper -the dynamic duo of seasoning.

Feta cheese -my favorite is sheep’s milk feta in block form. It always has the best flavor and the pre-crumbles in the store are just overly salty.

Salad greens -I always have baby greens on hand for salads.

Baby arugula leaves -add a bit of spicy pepperiness to the greens.

Grape tomatoes -halved for sweet juiciness.

Scallions -thinly sliced to add mild oniony flavor

Parsley -finely chopped to add a clean green herbiness.

Fresh dill -finely chopped for the perfect amount of freshness, sweetness, and coolness.

What do I need for Ladolemono Dressing?

Extra virgin olive oil -when you make dressings, you always want to use the best quality ingredients because there are so few.

Fresh lemon juice -always use freshly squeezed juice because the bottled stuff is only for cleaning.

Oregano -adds so much earthy, herby flavor.

Garlic cloves -grated or minced so they almost melt into the dressing.

Salt & freshly cracked black pepper -sometimes lemon comes across as a little salty, but I like to season everything and love how much salt and pepper elevate the dressing.

What do I need to make barley rusk croutons?

Barley rusk -you can’t go wrong with a no-cook, healthy crouton, and it’s totally worth buying them from Amazon or your local Mediterranean market. Use some of them to try the classic Greek Dakos Salad.

Ladolemono dressing -I’m just seasoning the croutons so they soak up the flavor of the dressing and make every bite amazing.

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How do I make Ladolemono Dressing?

Combine all dressing ingredients in a bowl or a mason jar. Whisk together or shake the jar until combined and set aside.

How do I prepare the shrimp?

Pat the shrimp dry using a paper towel. Then, drizzle 1-2 tablespoons of olive oil over them and season lightly with salt and pepper. Heat a skillet over medium-high heat and add some olive oil. Cook the shrimp for 1-2 minutes per side and transfer to a clean plate. Drizzle some ladolemono dressing over the shrimp and toss together to coat. Set aside to cool to room temperature.

How do I make Barley rusk croutons?

Dip a barley rusk in water for a few seconds and break it into pieces. Drizzle some dressing over the pieces and toss them together.

How do I assemble the Salad?

Place the salad greens into a large bowl and season lightly with salt. Drizzle some of the ladolemono over the greens and toss together. Arrange the greens onto a platter, top with tomatoes and feta, and then with the shrimp and croutons. Kali Orexi!

Do you have more ladolemono dressing recipes?

Here’s the Ladolemono Dressing recipe for my Broiled Chicken Ladolemono, Broiled Shrimp With Ladolemono, Lemony Salmon & Potato Sheet Pan Meal, Lavraki: Greek-Style Roasted Mediterranean Sea Bass, A Spanakorizo & Salmon Greek Dinner in 1 hour, One Pan Greek-Style Roasted Chicken & Potatoes, And Greek Roasted Leg Of Lamb With Potatoes. Let me know what you use it on!

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