Shrimp Mason Jar Salads with Lemon Vinaigrette



  • Lemon infused olive oil, 2 TB (try this amazing meyer lemon version from Queen Creek Olive Mill
  • Red wine vinegar, 4 TB (or, if you only have plain olive oil, 3 TB of vinegar and 1 TB of fresh lemon juice)
  • Dijon mustard, 1/2 tsp
  • Dried red pepper flakes, 1/8 tsp
  • Dried oregano, 1/2 tsp
  • Honey, 2 tsp


  • Edamame, shelled (can be purchased in the freezer section of most grocery stores), 2 cups
  • Green bell pepper, 1, chopped (or other color of your choice)
  • Red bell pepper, 1, chopped (or other color of your choice)
  • Shredded green and red cabbage with carrots, like this one from Trader Joe’s, 3 cups
  • Romaine lettuce, shredded, 4 c
  • Cooked shrimp, 1 lb, tails removed, chopped
  • Juice of one lemon


Whisk vinaigrette ingredients together in a bowl or mixing cup, then divide evenly into 4 quart sized mason jars.  I really like these wide-mouthed mason jars for mason jar salads.  I have also replaced all the metal lids on mine with these plastic ones – some of my metal ones were rusting, and 2 parts were harder to keep track of.

Layer 1/4 of each vegetable ingredient in each of the jars, bottom to top, in the following order:

  • Edamame
  • Peppers
  • Cabbage
  • Lettuce

Top jars with 1/4 of the shrimp, squeeze lemon juice over the top.  Seal jars tightly and store in refrigerator for up to 5 days.

When ready to eat, shake jar vigorously to distribute vinaigrette, and pour into a bowl or plate and enjoy!


This entry was posted in Dinner, Lunch, Make Ahead, Mason Jar Meals and tagged , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

1 Response to Shrimp Mason Jar Salads with Lemon Vinaigrette

  1. Pingback: Make Ahead Lunches (Subtitle: Why I Sometimes Don’t Eat Lunch – Part 2) | Plan Prep Pour

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