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Romaine Watercress Salad with Shrimp

Romaine Watercress Salad with Shrimp

Course dinner
Cuisine American
Keyword dinner salad, shrimp, shrimp salad
Prep Time 17 minutes
Cook Time 20 minutes
Servings 4
Author Mary Bostow


  • 1 Teaspoon lemon zest
  • 1/3 cup lemon juice
  • 1/4 cup fresh basil, chopped
  • 1 1/2 Teaspoons paprika
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon crushed red pepper flakes
  • 1/4 Teaspoon black pepper
  • 3 cloves garlic, minced
  • 4 Tablespoons olive oil, divided
  • 1 pound large shrimp, peeled and deveined
  • 4 cups torn Romaine lettuce
  • 1 cup Watercress, trimmed
  • 1 avocado, diced
  • 1 cup Tri Colored Cherry Tomatos


  • Combine the lemon zest, fresh lemon juice, chopped fresh basil, paprika, salt, crushed red pepper flakes, black pepper and minced garlic in a medium bowl. Whisk in 3 Tablespoons of olive oil. Set the bowl aside.
    Place the remaining 1 Tablespoon of olive oil in a large skillet over medium high heat. Add the shrimp to the skillet. Cook the shrimp for 2 minutes. Add the ingredients we whisked together in the bowl - to the pan. Cook the shrimp another 2 or three minutes until cooked through. The shrimp is cooked through when they turn pink in color with bright red tails. Remove the cooked shrimp from the skillet to a plate.
    Place the romaine lettuce and trimmed watercress in a large bowl. Add the diced avocado, and tri colored cherry tomatoes to the bowl. Add the cooked shrimp to the bowl and toss the ingredients together. Divide the salad between 4 dinner plates and serve.