Middle Eastern Shrimp and Lentil Salad

Name: Middle Eastern Shrimp and Lentil Salad
Prep time: 1 h
Total time: 1 h
Ingredients: 180 g (6.3 oz) dried green lentils; Plenty of water; A pinch of salt; 1 bay leaf (optional); ½ head lettuce; 1 cucumber; 1 avocado; Cherry tomatoes, to taste; Pomegranate seeds, to taste; A handful of arugula (optional); Parsley; 400–500 g (14–18 oz) frozen peeled shrimp, thawed; A small amount of potato starch (or cornstarch), for coating; 1 tbsp olive oil; 10 g (⅓ oz) butter; 1 garlic clove, minced; About ⅓ tsp salt; Black pepper, to taste; 1 tsp paprika; ⅓ tsp ground cumin; 1–2 tsp lemon juice; ½ tsp soy sauce (optional); 4 tbsp mayonnaise; 2–3 tbsp plain yogurt; 2 tbsp tomato paste; 2 tsp mustard; 1 tbsp lemon juice; 2 tsp paprika; A pinch of salt; A pinch of black pepper

60 min prepabout 60 minutes

This Middle Eastern-inspired shrimp and lentil salad was inspired by a dish I once tried at a neighborhood restaurant in Dubai.

For this recipe, I paired tender lentils with pan-seared shrimp, avocado, and pomegranate seeds, then finished everything with a creamy sauce inspired by one of my favorite burger sauces.

Hearty and satisfying, this is the kind of salad that can stand on its own as a complete meal. The balance of protein, fiber, healthy fats, and fresh vegetables makes it both nourishing and deeply satisfying.

Although the ingredient list may look a little long, the preparation itself is quite simple. Once the lentils are cooked, all that’s left is to prepare the vegetables, cook the shrimp, and assemble the salad.

If you’re looking for a flavorful shrimp and lentil salad recipe or an easy way to enjoy Middle Eastern-inspired flavors at home, give this recipe a try.

Ingredients

Lentils

180 g (6.3 oz) dried green lentils
Plenty of water
A pinch of salt
1 bay leaf (optional)

Salad

½ head lettuce
1 cucumber
1 avocado
Cherry tomatoes, to taste
Pomegranate seeds, to taste
A handful of arugula (optional)
Parsley

Shrimp

400–500 g (14–18 oz) frozen peeled shrimp, thawed
A small amount of potato starch (or cornstarch), for coating
1 tbsp olive oil
10 g (⅓ oz) butter
1 garlic clove, minced
About ⅓ tsp salt
Black pepper, to taste
1 tsp paprika
⅓ tsp ground cumin
1–2 tsp lemon juice
½ tsp soy sauce (optional)

Mayo Tomato Yogurt Sauce

4 tbsp mayonnaise
2–3 tbsp plain yogurt
2 tbsp tomato paste
2 tsp mustard
1 tbsp lemon juice
2 tsp paprika
A pinch of salt
A pinch of black pepper
A pinch of ground cumin
½ tsp honey (optional)

Middle Eastern Shrimp and Lentil Salad ingredients

How to make it

1. Thaw the Shrimp: Place the frozen shrimp in lightly salted water to thaw. Use about 1 teaspoon salt per 500 ml (2 cups) water. If you have time, thaw the shrimp overnight in the refrigerator. If you're short on time, leave them at room temperature for 30–60 minutes. Once thawed, drain well and pat dry thoroughly with paper towels.

2. Cook the Lentils:Rinse the lentils and simmer them in plenty of salted water with the bay leaf (if using) for 20–25 minutes, until tender but still holding their shape. Drain and let cool. If desired, toss the warm lentils with with 1 tablespoon olive oil, 1 tablespoon lemon juice, a pinch of cumin, salt, and chopped parsley. Let them cool while the flavors meld together.

3. Make the Mayo Tomato Yogurt Sauce: While the lentils are cooking, combine all the sauce ingredients in a bowl and mix until smooth. If the sauce is too thick, add a little more yogurt until it reaches a drizzle-friendly consistency.

4. Prepare the Vegetables: Soak the lettuce in cold water until crisp, then drain and tear into bite-sized pieces. Dice the cucumber. Cut the cherry tomatoes in half. Remove the seeds from the pomegranate.

5. Cook the Shrimp: Lightly coat the shrimp with potato starch. Heat the olive oil in a large skillet and sauté the garlic until fragrant. Add the shrimp in a single layer and cook until lightly golden on one side. Turn them over, then sprinkle with paprika, cumin, and black pepper. Add the butter and lemon juice and toss to coat. If desired, add a small amount of soy sauce for extra depth of flavor.

6. Assemble the Salad: Arrange the lettuce and arugula on a large serving platter. Spread the seasoned lentils over the greens, then top with the shrimp, cucumber, and cherry tomatoes. Cut the avocado into cubes and add it to the salad. Finish with a generous scattering of pomegranate seeds. Drizzle some of the mayo tomato yogurt sauce over the salad and serve the remaining sauce on the side.

Good to know

🌟 Tips for the Best Lentil and Shrimp Salad 🌟

⭐️ Season the Lentils While They’re Still Warm:

Warm lentils absorb flavor much better than cold ones. Toss them with the dressing as soon as they’re cooked to give the entire salad a deeper, more balanced flavor.

⭐️ Pat the Shrimp Dry:

Frozen shrimp release a lot of moisture as they thaw. Before cooking, pat them dry thoroughly with paper towels. This helps them develop a beautiful golden color and a much better texture.

⭐️ Use Just a Light Coating of Potato Starch:

A thin coating of potato starch helps the shrimp become lightly crisp on the outside while staying juicy and tender inside. Be careful not to use too much, or the coating may become floury.

⭐️ Serve the Sauce on the Side:

Instead of pouring all the sauce over the salad, try drizzling just a little on top and serving the rest on the side. The salad will look fresher, and everyone can add as much sauce as they like.

⭐️ Add the Avocado at the Last Minute:

Avocados brown quickly once they are cut. For the best presentation, cut the avocado just before serving and toss it lightly with lemon juice to help keep its vibrant color.

⭐️ Make the Sauce Your Own:

The sauce for this salad is based on one of my favorite burger sauces, with the addition of yogurt to make it lighter and fresher. It pairs beautifully with the lentils, shrimp, and pomegranate, bringing all the flavors together.

You can find the original burger sauce recipe here: 👉 Bismarck-Style Burger with Fried Egg – Easy & Authentic