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Shrimp Salad Recipe

Shrimp Salad Recipe

This light and refreshing Shrimp Salad Recipe combines tender cooked shrimp with fresh, crisp vegetables and a simple lemon-olive oil dressing. Ready in under 20 minutes, it offers a perfect balance of flavor and nutrition for a quick lunch, healthy dinner, or vibrant side dish. Easily customizable and versatile for any occasion.

  • Total Time: 14 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Shrimp and Greens

  • 1 lb cooked peeled and deveined shrimp
  • 4 cups crisp lettuce or mixed greens, chopped

Vegetables & Fruits

  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1/2 medium red onion, thinly sliced
  • 1 ripe avocado, diced
  • 2 tablespoons fresh herbs (parsley or cilantro), chopped

Dressing

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Optional: pinch of garlic powder or 1 teaspoon honey

Instructions

  1. Prepare the Shrimp: If your shrimp aren’t cooked yet, boil or sauté them until they turn pink and opaque, about 3 to 4 minutes. Drain and let them cool before using.
  2. Chop the Vegetables: While shrimp cool, chop the lettuce or mixed greens, halve the cherry tomatoes, dice cucumber and avocado, and thinly slice the red onion.
  3. Mix the Ingredients: In a large bowl, gently combine the shrimp with the chopped vegetables, being careful to keep the avocado from becoming mushy.
  4. Prepare the Dressing: Whisk together fresh lemon juice, extra virgin olive oil, salt, and pepper in a small bowl. Optionally add a pinch of garlic powder or a little honey for added flavor.
  5. Dress the Salad: Pour the dressing over the salad and toss lightly to coat evenly while maintaining the freshness and texture.
  6. Garnish and Serve: Sprinkle fresh herbs like parsley or cilantro over the salad and serve immediately, or chill for a few minutes if you prefer it cold.

Notes

  • Use fresh or fully thawed shrimp, patting dry to avoid a watery salad.
  • Drain and dry vegetables well to preserve flavor and crispness.
  • Add dressing gradually to prevent over-saturation and sogginess.
  • Chill the salad before serving to enhance flavors and refresh the taste.
  • Choose a high-quality extra virgin olive oil to elevate the dressing.
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 4 minutes
  • Category: Appetizers
  • Method: No-Cook
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 cup
  • Calories: 220 kcal
  • Sugar: 3 g
  • Sodium: 320 mg
  • Fat: 13 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 9 g
  • Fiber: 4 g
  • Protein: 22 g
  • Cholesterol: 190 mg

Keywords: shrimp salad, quick shrimp salad, healthy shrimp salad, light salad, easy seafood salad, summer salad, low carb salad, keto shrimp salad