Shrimp Salad

Shrimp Salad

Shrimp Salad is a fresh and flavorful dish perfect for any occasion, from a quick lunch to an elegant dinner. Packed with succulent shrimp, crisp vegetables, and a creamy yet light dressing, this salad is a healthy and satisfying option.

It’s easy to prepare, versatile, and customizable, allowing you to enjoy a refreshing meal that feels indulgent while being packed with protein and nutrients.

Ingredients

For the Salad:

1 pound cooked shrimp, peeled, deveined, and tails removed

2 cups mixed greens (romaine, arugula, or spinach)

1 cup cherry tomatoes, halved

1/2 cup cucumber, diced

1/2 cup red bell pepper, diced

1/4 cup red onion, thinly sliced

1/4 cup fresh parsley, chopped

1/4 cup avocado, diced (optional)

For the Dressing:

3 tablespoons mayonnaise (or Greek yogurt for a lighter option)

1 tablespoon olive oil

1 tablespoon lemon juice (freshly squeezed)

1 teaspoon Dijon mustard

1/2 teaspoon garlic powder

Salt and black pepper to taste

How to Make

Step 1: Prepare the Salad Base

Rinse and pat dry the mixed greens and vegetables.

Slice the cherry tomatoes, cucumber, red bell pepper, and red onion. Dice the parsley and avocado if using.

Place the mixed greens in a large bowl and layer the prepared vegetables on top.

Step 2: Prepare the Shrimp

If using frozen shrimp, thaw them by rinsing under cold water. Pat dry with a paper towel.

Season the shrimp with a pinch of salt and pepper for added flavor.

Step 3: Make the Dressing

In a small bowl, whisk together mayonnaise, olive oil, lemon juice, Dijon mustard, garlic powder, salt, and pepper until smooth. Adjust seasoning to taste.

Step 4: Assemble the Salad

Add the cooked shrimp to the salad bowl with the vegetables and greens.

Drizzle the dressing over the salad and gently toss to combine, ensuring all ingredients are evenly coated.

Step 5: Serve and Enjoy

Transfer the shrimp salad to a serving platter or individual plates. Garnish with a sprinkle of parsley or a wedge of lemon on the side. Serve immediately.

Chef’s Note

For extra flavor, grill or sauté the shrimp with a sprinkle of paprika and garlic powder before adding them to the salad.

Add a handful of toasted nuts or seeds, such as almonds or sunflower seeds, for extra crunch.

Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to maintain freshness.

This salad pairs wonderfully with crusty bread or as a filling for a wrap or sandwich.

Nutrition Information (per serving, serves 4)

Calories: 220

Protein: 20g

Carbohydrates: 6g

Fat: 14g

Fiber: 2g

Sugar: 2g

Sodium: 480mg

Shrimp Salad is a light yet satisfying dish that brings together vibrant flavors and textures. Whether you’re looking for a wholesome meal or a crowd-pleasing appetizer, this recipe is a winner!