Shrimp-and-Boston-Lettuce Salad Recipe

Shrimp-and-Boston-Lettuce Salad Recipe

How To Make Shrimp-and-Boston-Lettuce Salad

Simple to make, yet tasty at every bite, this lettuce salad combines the flavors of plump shrimp, crisp lettuce, tossed together with a mint-lemon dressing.

Preparation: 10 minutes
Cooking: 10 minutes
Total: 20 minutes



  • 6anchovy fillets
  • 2garlic cloves
  • lemon zest,(from ½ lemon) grated
  • 1cupfresh mint leaves,packed
  • ½cupolive oil,plus an additional 1 tbsp
  • ¼cuplemon juice,(from about 1 lemon)
  • ½tspsalt
  • ¼tspfresh ground black pepper
  • 1lblarge shrimp
  • 2small boston lettuce heads,(about ½ lb in all)


  1. In a blender, combine the anchovies, garlic, and lemon zest. Pulse to chop.

  2. Add the mint, oil, lemon juice, salt, and pepper, and blend until smooth.

  3. In a large pot of boiling, salted water, cook the shrimp for 2 to 3 minutes until they just turn pink. Drain the shrimp and transfer them to a medium glass or stainless-steel bowl.

  4. Toss the shrimp with half the dressing. Put the lettuce in a large glass or stainless-steel bowl, and toss with the remaining dressing.

  5. Put the greens on plates. Top with the shrimp, serve, and enjoy!

Recipe Notes



  • Calories: 355.82kcal
  • Fat: 29.08g
  • Saturated Fat: 4.23g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 20.14g
  • Polyunsaturated Fat: 3.50g
  • Carbohydrates: 5.98g
  • Fiber: 2.35g
  • Sugar: 0.98g
  • Protein: 18.91g
  • Cholesterol: 147.98mg
  • Sodium: 872.79mg
  • Calcium: 146.62mg
  • Potassium: 435.08mg
  • Iron: 4.19mg
  • Vitamin A: 209.76µg
  • Vitamin C: 11.66mg
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