Red Lentil Shrimp Salad


Refreshing spring or summer salad, ready in 20 minutes. Red lentil shrimp salad is best enjoyed outside on a lovely warm day. Mmmm, garlicky goodness!

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Red lentil shrimp salad
Veronique van Ohmydish

Made by Véronique

Published at 2016-05-28, this recipe is for 4 people and takes 20 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 06-03-2021

20 minutes 4 people Salads
Red lentil shrimp salad


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  • 20 shrimps (5 p.p.)
  • 100 gram dried red lentils
  • 4 garlic cloves
  • 4 large handfuls of mixed greens (we've used arugula and frisee)
  • 2 small cucumbers or 1 large one
  • small handful of bean sprouts
  • 6 tablespoons of olive oil
  • pepper and salt to taste
Red lentil shrimp salad ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • medium-sized pan
  • salad spinner
  • large skillet

Red Lentil Shrimp Salad

20 minutes 4 people Salads

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Preparation -- 15 minutes

Fill the medium-sized pan with water and salt and bring to a boil. Cook the red lentils for about 10 minutes, depending on the type of lentils you're using. Peel the garlic cloves and make sure your shrimps are cleaned and peeled.

The easiest way to do is, is using a paring knife to cut across the shrimp to remove the intestinal tract. Add about 6 tablespoons of olive oil in the large skillet and add the garlic cloves.

Let the oil absorb the garlic flavour on low heat for about 5 minutes. Rinse the mixed greens and use a salad spinner to get rid of the excess water. Rinse the cucumbers and cut into slices or long strips.

Finishing the red lentil shrimp salad -- 5 minutes

Drain the red lentils and divide them onto plates along with the mixed greens and cucumber slices. Remove the garlic cloves from the oil and turn the heat up.

Cook the shrimps for a few minutes and season with pepper and salt. Divide the shrimps over the plates and use the garlic oil as a dressing. Finish the salad with bean sprouts and enjoy!

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