shrimp salad recipes
This refreshing shrimp salad is perfect for a light lunch or a starter dish. Bursting with flavors from fresh ingredients, it's a satisfying option that combines protein-rich shrimp with crisp vegetables.
Equipment
- 1 large pot
- 1 colander
- 1 medium mixing bowl
- 1 small whisk or fork
- 1 salad serving bowl
- 1 cutting board
Ingredients
- 1 pound shrimp, peeled and deveined
- 4 cups mixed greens Such as arugula, spinach, and romaine.
- 1 cup cherry tomatoes, halved
- 1 unit cucumber, diced
- 1/2 unit red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1 unit avocado, sliced
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- to taste salt
- to taste pepper
Instructions
- In a large pot, bring water to a boil. Add a pinch of salt.
- Add the shrimp to the boiling water and cook for about 2-3 minutes until they turn pink and opaque. Be careful not to overcook.
- Drain the shrimp in a colander and run under cold water to stop the cooking process. Set aside to cool.
- In a medium mixing bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to create a dressing.
- In a large salad serving bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, parsley, and cooled shrimp.
- Drizzle the dressing over the salad and toss gently to combine all the ingredients evenly.
- Top with sliced avocado just before serving.
Notes
Feel free to customize the salad by adding other vegetables like bell peppers or radishes for extra crunch.
If you like a little heat, consider adding chopped jalapeños or a sprinkle of red pepper flakes to the dressing.
This salad is best enjoyed fresh but can be refrigerated for 1 day if needed.