Shrimp Hazelnut Salad
Shrimp Hazelnut Salad offers a fresh and exciting twist on the traditional salad, combining vibrant flavors and textures that will awaken your palate. The crisp Romaine lettuce provides a refreshing base, while tender sautéed shrimp add a satisfying protein element. Toasted hazelnuts bring a rich, nutty crunch that perfectly complements the shrimp’s delicate sweetness, creating a balanced and delicious dish.
What really elevates this salad is the bright and zesty lemon vinaigrette. The citrus notes pair beautifully with both the shrimp and hazelnuts, adding a lively tang that ties all the ingredients together. This vinaigrette, made with fresh lemon juice, Dijon mustard, garlic, honey, and thyme, is emulsified with olive oil for a smooth, flavorful dressing that lightly coats every bite.
Ideal for serving alongside your next seafood meal or as a light lunch, this salad is both satisfying and refreshing. The combination of textures—from crisp greens and crunchy nuts to tender shrimp—along with the vibrant lemon dressing, will make this Shrimp Hazelnut Salad a go-to favorite in your recipe collection.
Looking for something new for a salad? Tired of the same old salad? Try this one for a change. The citrus from the vinaigrette pairs beautifully with the shrimp and hazelnut. Serve this will your next seafood meal. This will soon be a favorite of yours.
Ingredients
- 1 head of Romaine lettuce
- 20 medium sized shrimp, deveined
- Parmesan cheese, shaved or shredded, to taste
- 8 oz of toasted hazelnuts
- Fresh lemon vinaigrette (see recipe below)
- Cracked black pepper
Directions
- In a 350-degree oven, toast hazelnuts on a baking sheet until golden brown and aromatic.
- In a frying pan, melt butter and add shrimp. Sauté till done, being careful to not overcook. Let shrimp and hazelnuts completely cool. Assemble as seen in the photos.
Lemon Vinaigrette Recipe
Ingredients
- ¼ cup of lemon juice
- 1 clove of garlic
- 1 tsp of Dijon mustard (it acts as a binder)
- ¼ tsp. of sea salt or kosher
- ½ tsp. of honey
- ¼-1/3 cup of extra-virgin olive oil (or Canola is fine as well)
- ½ tsp. of thyme (dried or fresh)
Directions
- Combine all ingredients (except for the oil and thyme) into a blender or bowl using an immersion blender. While blending ingredients, add the oil very slowly which will cause the oil to emulsify. Then fold the thyme into the vinaigrette by hand. Do not blend.
Shrimp Hazelnut Salad
Materials
- 1 head Romaine lettuce
- 20 medium sized shrimp deveined
- Parmesan cheese shaved or shredded to taste
- 8 oz toasted hazelnuts
- Fresh lemon vinaigrette see recipe below
- Cracked black pepper
Lemon Vinaigrette Recipe
- ¼ cup lemon juice
- 1 clove garlic
- 1 tsp Dijon mustard it acts as a binder
- ¼ tsp sea or kosher salt
- ½ tsp honey
- ¼-⅓ cup extra virgin olive oil or canola oil
- ½ tsp thyme dried or fresh
Instructions
- In a 350-degree oven, toast hazelnuts on a baking sheet until golden brown and aromatic.
- In a frying pan, melt butter and add shrimp. Sauté till done, being careful to not overcook. Let shrimp and hazelnuts completely cool. Assemble as seen in the photos.
Lemon Vinaigrette Recipe
- Combine all ingredients (except for the oil and thyme) into a blender or bowl using an immersion blender. While blending ingredients, add the oil very slowly which will cause the oil to emulsify. Then fold the thyme into the vinaigrette by hand. Do not blend.