Shrimp Salad

A light, refreshing, and protein-packed salad featuring succulent shrimp, fresh greens, and vibrant vegetables with a zesty dressing.

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Prep Time 10

Cook Time 4

Total Time 14

Servings: 4 servings

Course: Dinner, Lunch, Salad

Cuisine: American, Seafood

Calories: 320

Ingredients Method Notes

Ingredients

For the Salad

1 lb shrimp, peeled and deveined Choose fresh shrimp for best flavor.
4 cups mixed greens Can be a blend of lettuce, spinach, etc.
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, thinly sliced
1 cup avocado, diced Use when ripe; can substitute if desired.

For the Dressing

1/4 cup olive oil
2 tablespoons lemon juice Freshly squeezed is best.
to taste Salt and pepper
optional Fresh herbs (for garnish)

Method

Cooking the Shrimp

In a large pan, heat olive oil over medium heat.
Add shrimp, season with salt and pepper, and cook until pink and opaque, about 3-4 minutes.

Assembling the Salad

In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and avocado.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
Add the cooked shrimp to the salad mixture and drizzle with dressing.
Gently toss to combine and serve immediately, garnished with fresh herbs if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. It is best to assemble the salad just before serving to keep the greens crisp.