shrimp salad recipes
This refreshing shrimp salad is perfect for a light lunch or as a side dish for dinner. With a medley of crisp vegetables and a zesty dressing, it highlights the natural sweetness of shrimp.
Equipment
- 1 medium pot
- 1 colander
- 1 mixing bowl
- 1 whisk
- 1 tongs or slotted spoon
- 1 cutting board
Ingredients
- 1 pound raw shrimp peeled and deveined
- 4 cups mixed salad greens such as arugula, spinach, and romaine
- 1 cup cherry tomatoes halved
- 1 each cucumber diced
- 1/2 each red onion thinly sliced
- 1 each avocado sliced
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- to taste salt
- to taste pepper
- 2 tablespoons fresh parsley chopped for garnish
Instructions
- Bring a medium pot of salted water to a boil.
- Add the raw shrimp to the boiling water and cook for 2-3 minutes, or until they turn pink and opaque.
- Drain the cooked shrimp in a colander and rinse under cold water to stop the cooking process.
- In a mixing bowl, combine the olive oil, lemon juice, Dijon mustard, salt, and pepper. Whisk until well combined to create the dressing.
- In a large mixing bowl, combine the salad greens, cherry tomatoes, cucumber, red onion, and avocado.
- Add the cooked shrimp to the vegetable mixture and drizzle the dressing over the top.
- Toss gently using tongs or a slotted spoon until everything is well coated.
- Serve the salad topped with chopped fresh parsley for garnish.
Notes
You can substitute shrimp with cooked chicken or tofu for a different protein option.
Feel free to add additional vegetables like bell peppers or radishes for more flavor and crunch.
This salad can be served chilled or at room temperature.