shrimp salad recipes
This refreshing shrimp salad combines tender shrimp with crisp vegetables and a zesty dressing. Perfect as a light lunch or a side dish, this salad is packed with flavor and nutrients.
Equipment
- 1 large pot
- 1 colander
- 1 large mixing bowl
- 1 whisk or fork
- 1 cutting board
- 1 knife
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cups mixed greens (such as spinach, arugula, and romaine)
- 1 cup cherry tomatoes, halved
- 1 whole cucumber, diced
- ½ whole red onion, thinly sliced
- ¼ cup fresh cilantro or parsley, chopped
- 3 tablespoons lemon juice
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
Instructions
- In a large pot, bring water to a boil. Add 1 teaspoon of salt and the shrimp. Cook the shrimp for about 2-3 minutes, or until they are pink and opaque.
- Drain the shrimp in a colander and rinse them under cold water to stop the cooking process. Allow them to cool.
- In a large mixing bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and chopped cilantro.
- In a small bowl, whisk together the lemon juice, mayonnaise, Dijon mustard, olive oil, salt, and black pepper until well blended.
- Add the cooled shrimp to the vegetable mixture. Pour the dressing over the salad and toss gently to combine all ingredients.
- Serve immediately, or chill for 30 minutes in the refrigerator for a colder salad.
Notes
For added flavor, you can include avocado or a sprinkle of feta cheese.
If you prefer a spicier kick, add some chopped jalapeño or a dash of hot sauce to the dressing.
This salad can be made ahead of time; just keep the dressing separate until serving to avoid sogginess.