This is a pretty much perfect summer salad. If you only want a half recipe, make the full dressing recipe and refrigerate half. It’s much easier to blend at full volume.

For the sake of the planet (and so we can continue to eat delicious seafood) please only use Oceanwise or Seafood Watch certified shrimp. Low-priced seafood generally comes at a high cost to the oceans.

Time: 20 minutes

Serves: 4


680g large black tiger shrimp
2 oil-packed anchovy filets
2 cloves garlic – roughly chopped
120ml cold-pressed avocado oil (or other cold-pressed neutral-flavoured oil)
50ml fresh lemon juice
10g fresh mint leaves – roughly torn
4g salt
3g lemon zest
0.5g fresh ground black pepper
2 heads butter lettuce – roughly torn


Bring water salted at 20g per litre to a boil. Add shrimp and boil for two minutes. Drain shrimp and set aside.

Place all ingredients except shrimp and lettuce in a blender. Blend into a dressing.

Toss lettuce with half the dressing.

Toss the shrimp with the remaining dressing.

Plate the lettuce topped with the shrimp and serve immediately.

Get the PDF and nutrition info

2 Replies to “Shrimp & Lettuce”

    1. Good question. I don’t pay attention to cholesterol in food myself, as any recent research I’ve read shows it plays a negligible role in blood cholesterol levels. That said, I don’t know your specific reason for limiting intake and I’m certainly not a doctor. The flavour of smoked fish should work well with the other ingredients and means there’s nothing to cook while lowering the cholesterol of the plate. If you give it a try, please let me know how it worked!

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