Description
A refreshing and light shrimp salad made with plump, juicy shrimp, crisp veggies, and a tangy dressing. This vibrant salad is perfect for a healthy lunch or a light dinner, offering a satisfying crunch and burst of flavor in every bite.
Ingredients
For the Best Shrimp Salad:
- 1 lb cooked shrimp, peeled and deveined (fresh or frozen)
- 4 cups mixed greens (such as arugula, spinach, or a spring mix)
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
- ½ avocado, diced (optional)
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper, to taste
- ½ teaspoon garlic powder (optional)
- ¼ teaspoon paprika (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
For the Dressing:
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon honey (optional for sweetness)
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- Salt and freshly ground black pepper, to taste
- 1 teaspoon fresh dill or parsley (optional)
Instructions
If using fresh shrimp, start by peeling and deveining them, removing the shells and tails. If you’re using frozen shrimp, make sure they’re thawed properly. After thawing, pat the shrimp dry with paper towels to remove any excess moisture.
In a medium-sized bowl, season the shrimp with a pinch of salt, freshly ground black pepper, garlic powder, and paprika (if desired). These spices will enhance the shrimp’s natural flavor. If you’re short on time, you can skip the seasoning step and go straight to adding the shrimp to the salad.
While the shrimp are being prepared, chop your vegetables. Dice the cucumber and halve the cherry tomatoes. Slice the red onion into thin rings, and dice the avocado (if using). Fresh, crisp vegetables add crunch and freshness to the salad, complementing the shrimp beautifully.
Toss all of the vegetables into a large mixing bowl, making sure they’re well distributed. If you prefer a more vibrant salad, you can add extra vegetables such as bell peppers, radishes, or even sliced carrots.
In a small bowl or jar, combine the mayonnaise, Dijon mustard, honey (if using), lemon juice, and Worcestershire sauce. Whisk the ingredients together until smooth, then season with salt and freshly ground black pepper to taste. If you want to add some herbs for extra flavor, fresh dill or parsley would be great choices. The honey adds a touch of sweetness, but you can skip it if you prefer a tangier dressing.
If you prefer a lighter dressing, you can substitute the mayonnaise with Greek yogurt or sour cream for a creamier but slightly tangier version. Alternatively, you can use a simple vinaigrette with olive oil, lemon juice, and Dijon mustard for a lighter option.
Once your shrimp and vegetables are ready, gently toss them together in the large mixing bowl. Be careful not to break the avocado if you’re using it. The shrimp should be well distributed throughout the vegetables to ensure that every bite has a balance of protein and fresh greens.
Add the prepared dressing to the shrimp and vegetable mixture, a little at a time, and toss gently to coat everything evenly. The creamy dressing should cling to the shrimp and veggies, creating a rich, flavorful coating. Add more dressing if needed, depending on how creamy you want the salad.
Taste the salad and adjust the seasoning with extra salt, pepper, or lemon juice if needed. A sprinkle of fresh herbs like parsley or dill on top will add an extra layer of freshness and color to the dish.
Once everything is combined, serve the Best Shrimp Salad immediately, garnished with additional fresh parsley if desired. This salad can be served on its own as a light lunch or dinner, or paired with other side dishes like crusty bread, roasted vegetables, or a glass of crisp white wine for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 300-350 kcal
- Fat: 14-18g
- Carbohydrates: 10-12g
- Protein: 25-30g