Shrimp Salad Recipe
Dive into this refreshing and vibrant Shrimp Salad that bursts with fresh flavors and textures. Juicy, perfectly cooked shrimp sit atop a crisp bed of romaine lettuce, complemented by creamy avocado, sweet cherry tomatoes, crunchy cucumber slices, and tangy red onions. All tossed in a zesty homemade lemon vinaigrette that brightens every bite. Ready in under 20 minutes, this salad is the perfect healthy meal to satisfy your hunger without weighing you down. Whether you’re looking for a light lunch, quick dinner, or a meal-prep favorite, this shrimp salad recipe will become your go-to for fresh, delicious eating!
Ingredients
- 1 lb medium shrimp peeled and deveined
- 4 cups chopped romaine lettuce
- 1 avocado diced
- 1 cup cherry tomatoes halved
- 1/2 cucumber thinly sliced
- 1/4 cup red onion thinly sliced
- 1 tbsp olive oil for cooking shrimp
- Salt and pepper to taste
Lemon Vinaigrette Dressing:
- 3 tbsp olive oil
- 1 tbsp freshly squeezed lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp honey or maple syrup optional
- 1 garlic clove minced
- Salt and pepper to taste
Instructions
- Cook the Shrimp: Heat 1 tablespoon of olive oil in a skillet over medium heat. Season the shrimp with salt and pepper. Cook the shrimp for about 2 minutes on each side until they turn pink and opaque. Remove from heat and let them cool slightly.
- Make the Dressing: In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey (if using), minced garlic, salt, and pepper until well combined.
- Prepare the Salad: In a large bowl, combine chopped romaine lettuce, cherry tomatoes, cucumber slices, red onion, and diced avocado.
- Assemble: Add the cooked shrimp on top of the salad and drizzle with the lemon vinaigrette dressing.
- Toss and Serve: Gently toss the salad to evenly coat everything with the dressing. Serve immediately or chill for 10-15 minutes for extra freshness.