Description
This shrimp salad is a light, flavorful, and nutritious dish perfect for lunch or a refreshing dinner. Made with juicy shrimp, crisp vegetables, and a zesty dressing, it’s packed with protein and healthy fats. Serve it on its own, over greens, or in a sandwich for a delicious meal.
Ingredients
Scale
For the Salad:
- 1 lb (450g) shrimp, peeled and deveined
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup celery, finely chopped
- 1/4 cup fresh parsley or cilantro, chopped
- 1 avocado, diced (optional)
For the Dressing:
- 3 tbsp olive oil
- 2 tbsp lemon juice (freshly squeezed)
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp honey (optional)
Instructions
1. Cook the Shrimp
- Bring a pot of water to a boil and add a pinch of salt.
- Add the shrimp and cook for 2-3 minutes, until they turn pink and opaque.
- Drain and transfer shrimp to an ice bath to cool. Once cooled, chop them into bite-sized pieces if desired.
2. Prepare the Dressing
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, black pepper, and honey until well combined.
3. Assemble the Salad
- In a large bowl, combine the cooked shrimp, cherry tomatoes, cucumber, bell pepper, red onion, celery, and fresh herbs.
- Drizzle the dressing over the salad and toss gently to coat.
- If using avocado, add it just before serving to prevent browning.
4. Serve and Enjoy
- Serve chilled as a light meal or on a bed of mixed greens.
- It also works great as a filling for lettuce wraps, sandwiches, or pita pockets.
Notes
- Make Ahead: You can prepare the salad a few hours in advance and store it in the refrigerator. Add avocado just before serving.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
- Substitutions: You can use cooked crab, lobster, or even grilled chicken instead of shrimp.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: salad
- Method: Boiling
- Cuisine: American, Mediterranean
Nutrition
- Calories: 250
- Fat: 12g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g