Description
A delightful shrimp salad bursting with flavors and textures, perfect for summer barbecues or cozy family dinners.
Ingredients
Scale
- 1 pound of shrimp
- 2 cups of mixed greens
- 1 cup of cherry tomatoes, halved
- ½ cup of finely chopped red onion
- ½ cup of diced avocado
- ¼ cup of parsley, finely chopped
- Juice of 1 lemon
- 2 tablespoons of olive oil
- Salt and pepper, to taste
- Optional: Dash of hot sauce (like Tabasco or Sriracha)
Instructions
- Cook the shrimp by bringing a medium pot of water to a gentle boil. Add a pinch of salt and carefully add the shrimp. Cook until they turn pink and curl up, about 2–3 minutes.
- Prepare an ice bath in a large bowl filled with ice and cold water. Transfer the cooked shrimp to the ice bath immediately.
- Chop your veggies: dice cherry tomatoes, finely chop red onion and parsley, and cube avocado.
- Mix the dressing in a small bowl by whisking together lemon juice, olive oil, salt, pepper, and optional hot sauce.
- Assemble the salad by combining mixed greens, chopped veggies, cooled shrimp, and parsley in a large bowl. Drizzle with dressing and toss gently.
- Taste and adjust seasoning as needed before serving.
Notes
Serve on a platter garnished with extra parsley and lemon wedges for an inviting presentation. Feel free to modify the salad with your favorite ingredients.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 180mg
Keywords: shrimp salad, summer salad, seafood salad, easy recipes, healthy recipes