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A Must-Try Shrimp Salad

A deliciously fresh shrimp salad bursting with flavor, featuring shrimp, crisp veggies, and a tangy dressing.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Salad
Cuisine: American, Seafood
Calories: 300
Ingredients Method Notes

Ingredients
  

For the salad
  • 1 lb fresh shrimp (peeled and deveined) Use high-quality shrimp for the best flavor.
  • 2 cups mixed salad greens (such as spinach, arugula, and lettuce) You can customize the types of greens.
  • 1 cup cherry tomatoes (halved)
  • 1 cup cucumber (diced)
  • 1/2 medium red onion (thinly sliced)
  • 1 large avocado (sliced) Can be replaced with other toppings if desired.
  • 1/4 cup fresh cilantro (chopped) Optional for garnish.
For the dressing
  • 1 medium juice of lime Fresh lime juice is preferred.
  • 3 tbsp olive oil Use extra virgin olive oil for best flavor.
  • to taste salt and pepper

Method
 

Preparation
  1. Rinse the shrimp under cold water and pat them dry with paper towels. Season with salt and pepper.
Cooking the Shrimp
  1. In a skillet over medium-high heat, add 1 tablespoon of olive oil. Once hot, add the shrimp and cook for 3-4 minutes, flipping halfway through, until pink and opaque. Remove from heat and set aside.
Assembling the Salad
  1. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and avocado.
  2. In a small bowl, whisk together the lime juice, remaining olive oil, salt, and pepper.
  3. Add the cooked shrimp and chopped cilantro to the bowl with the veggies, then drizzle with dressing. Toss everything gently to combine.
  4. Divide into bowls or plates and enjoy right away!

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days, without dressing to prevent sogginess. Fresh vegetables can be added to frozen shrimp for a quick meal.