Green Goddess Salad with Shrimp Recipe

Emily MorganPosted on January 1, 2025

Green Goddess Salad with Shrimp served warm with cozy spices

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I published this recipe for Green Goddess Salad with Shrimp a few years ago after a serious kitchen fail. I was trying to impress some friends with a fancy dinner, and let’s just say the main course was… forgettable. But this salad? It saved the whole night. Everyone kept asking for the recipe. If you’re looking for another shrimp dish that’s packed with flavor, you have to try this Spicy Arrabbiata Shrimp Lasagna Soup.

My secret for this recipe isn’t in the shrimp, though. It’s in the dressing. I make it with a whole avocado. It gives the green goddess dressing this incredible, creamy body that you just can’t get from herbs alone. It turns a simple salad bowl into something truly magical.

I love this technique because it feels like a reset. After a weekend of heavy baking and tasting, this is my go-to. It’s bright, it’s fresh, and it makes you feel amazing. It’s the kind of detox salad that actually tastes good.

Recipe Overview

Cuisine: American
Category: Salad
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 4

Why This Recipe is So Special

This salad became one of my viral recipes for a reason. It hits all the notes. You get the sweet, juicy shrimp. Then, the crunch from all the fresh veggies.

The star, though, is that lush, herby dressing. Blending in a ripe avocado is my non-negotiable trick. It makes the dressing so creamy and rich without any mayo.

It clings to every leaf and shrimp perfectly. It’s a complete meal that feels indulgent but is packed with good stuff. It’s a total crowd-pleaser.

The Full Ingredient List

Gathering everything is the first step to success. I like to get all my veggies washed and my herbs picked before I even turn on the blender. It makes the process so smooth.

For the Green Goddess Dressing:
- 1 ripe avocado, pitted and scooped
- 1/2 cup full-fat plain Greek yogurt
- 1/2 cup fresh basil leaves, packed
- 1/4 cup fresh chives, chopped
- 1/4 cup fresh parsley leaves, packed
- 2 tablespoons fresh lemon juice
- 1 small garlic clove
- 2 anchovy fillets (optional, but so good for depth!)
- 1/4 cup extra-virgin olive oil
- Salt and black pepper to taste
For the Salad:
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- Salt and black pepper
- 1 large head of romaine lettuce, chopped
- 1 English cucumber, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, diced
- 3 radishes, thinly sliced
- 2 green onions, sliced

My Step-by-Step Method

This comes together so fast. The key is to make the dressing first. That way, the flavors have a minute to get to know each other while you cook the shrimp.

Make the dressing: Add the avocado, yogurt, basil, chives, parsley, lemon juice, garlic, and anchovies (if using) to a blender. Blend on high until completely smooth.
With the blender running on low, slowly pour in the 1/4 cup of olive oil. Blend just until combined. Season with salt and pepper. Give it a taste and add more lemon or herbs if you like. Set aside.
Cook the shrimp: Pat the shrimp very dry with paper towels. This helps them get a nice sear. Heat 1 tbsp olive oil in a large skillet over medium-high heat. For a super simple, no-mess way to cook shrimp, check out my easy foil-packet shrimp scampi.
Season the shrimp with salt and pepper. Add them to the hot skillet in a single layer. Cook for 1-2 minutes per side, until they are pink and opaque. Do not overcrowd the pan or they’ll steam. Transfer to a plate.
Assemble the salad: In a large bowl, combine the chopped romaine, cucumber, tomatoes, diced avocado, radishes, and green onions.
Add the warm shrimp to the bowl. Pour about 3/4 of the dressing over everything. Gently toss until everything is beautifully coated. Add more dressing if you want!
Serve immediately, with any extra dressing on the side.

My Top Tips for Success

Dry your herbs. After washing your basil and parsley, spin them dry or pat them well. Wet herbs can make your dressing watery.
Use a powerful blender. A high-speed blender makes the green dressing unbelievably smooth and creamy. A food processor works too, but you might need to scrape down the sides more.
Cook the shrimp last. They only take minutes. Cooking them right before serving means they are warm and perfect when you toss the salad.
Make it ahead. You can make the dressing up to 2 days in advance. Just store it in a jar with a piece of plastic wrap pressed right on the surface to keep it green.

Common Mistakes to Avoid

I’ve made these so you don’t have to! Here’s how to fix common issues.

Watery dressing. This usually happens from wet herbs or over-blending after adding the oil. Make sure your herbs are dry, and stop blending as soon as the oil is mixed in.

Rubbery shrimp. This is from overcooking. Shrimp cook incredibly fast. As soon as they curl into a “C” shape and turn pink, they’re done. Take them off the heat right away.

A brown dressing. The avocado can oxidize. The lemon juice helps, but for storing, that plastic wrap trick is essential. It keeps air from turning it brown.

NUTRITION INFORMATION

Calories: 420
Fat: 30g
Saturated Fat: 5g
Carbohydrates: 15g
Fiber: 9g
Sugar: 4g
Protein: 28g

(*Nutrition is an estimate for one serving with dressing.)

FREQUENTLY ASKED QUESTIONS

Can I make this salad vegetarian?

Absolutely! Just leave out the shrimp and anchovies. For protein, add a can of rinsed chickpeas or some white beans. It’s just as delicious and filling.

My dressing is too thick. What can I do?

No problem! Just thin it out with a tablespoon of water or more lemon juice at a time until it reaches your perfect pouring consistency.

What other protein can I use?

This is so versatile. Grilled chicken, flaked salmon, or even hard-boiled eggs would be fantastic here. The green goddess dressing works with almost anything. If you love the flavor of shrimp scampi, you might enjoy turning it into a fun meal like this shrimp scampi flatbread pizza.