Fresh, zesty, and full of bright textures, this Shrimp Salad is a refreshing escape from the ordinary. With succulent shrimp, crisp cucumbers, juicy cherry tomatoes, and a simple lemon-herb vinaigrette, it delivers a burst of flavor with every bite. It’s a light yet satisfying dish that’s perfect for warm weather meals or quick lunches.
Whether you’re hosting a summer barbecue, looking for a simple meal prep option, or just craving something crisp and clean, this Shrimp Salad covers all the bases. Best of all, it comes together in minutes and can be tailored with your favorite herbs and veggies. Versatile, vibrant, and vitamin-rich—this recipe is a keeper!
Ingredients for this Shrimp Salad Recipe
- 1 lb (450g) shrimp, peeled and deveined
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 teaspoon smoked paprika (optional)
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1 avocado, diced (optional)
- Fresh parsley or cilantro, chopped
For the Lemon-Herb Dressing:
- 3 tablespoons olive oil
- Juice of 1 lemon
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Step 1: Cook the Shrimp
Pat the shrimp dry with paper towels and toss them in olive oil, salt, pepper, and smoked paprika if using. Heat a skillet over medium heat and cook the shrimp for 2-3 minutes per side or until opaque and lightly golden. Transfer to a plate and let cool.
Step 2: Prepare the Vegetables
Dice the cucumber, halve the cherry tomatoes, finely chop the red onion, and cube the avocado if using. Place everything in a large mixing bowl.
Step 3: Make the Lemon-Herb Dressing
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, Dijon mustard, oregano, and season with salt and pepper. Taste and adjust seasoning as needed.
Step 4: Assemble the Salad
Add the cooked shrimp to the bowl of vegetables. Drizzle with the lemon-herb dressing and gently toss to combine, ensuring everything is well coated.
Step 5: Serve
Top with freshly chopped parsley or cilantro for a bright finish. Serve immediately or chill for 15 minutes before serving for a more refreshing experience.
Frequently Asked Questions
How can I make this shrimp salad spicier?
Add a pinch of red pepper flakes to the dressing or toss the shrimp with a bit of cayenne pepper before cooking.
Can I use frozen shrimp?
Yes! Just make sure to thaw them completely and pat them dry before cooking to ensure they sear properly.
What can I use instead of shrimp?
Grilled chicken, tofu, or even chickpeas can be used as substitutes.
Is this salad suitable for meal prep?
It is! Keep the dressing separate until ready to serve to maintain the freshness of the vegetables.
Can I add grains to make it more filling?
Absolutely. Quinoa, couscous, or farro would pair well and turn it into a hearty meal.
What other dressings work well with this?
A light balsamic vinaigrette, creamy avocado dressing, or even a garlic yogurt sauce can complement the salad beautifully.
Shrimp Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Total Time: 21 minutes
- Yield: Serves 4
- Category: Appetizer
Description
Dive into the refreshing world of light cuisine with this Fresh and Flavorful Shrimp Salad Recipe. Bursting with vibrant ingredients like juicy cherry tomatoes, crunchy cucumbers, and tender shrimp, this easy recipe is perfect for a quick lunch, healthy snack, or light dinner idea. It’s one of those food ideas that balances nutrition and taste without any fuss. With a citrusy herb dressing that ties everything together, this shrimp salad is as beautiful as it is satisfying.
Whether you’re planning healthy snacks, exploring new breakfast ideas, or in need of an easy dinner, this shrimp salad offers versatility in every bite. The combination of textures and flavors ensures it stands out, making it a crowd-pleaser and a go-to in your meal rotation.
Ingredients
1 lb (450g) shrimp, peeled and deveined
1 tablespoon olive oil
Salt and black pepper to taste
1 teaspoon smoked paprika (optional)
1 cucumber, diced
1 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1 avocado, diced (optional)
Fresh parsley or cilantro, chopped
Lemon-Herb Dressing:
3 tablespoons olive oil
Juice of 1 lemon
1 garlic clove, minced
1 teaspoon Dijon mustard
1/2 teaspoon dried oregano
Salt and pepper to taste
Instructions
- Toss shrimp with olive oil, salt, pepper, and paprika. Cook in a skillet for 2-3 minutes per side until opaque. Let cool.
- Dice cucumber, halve cherry tomatoes, chop onion, and dice avocado. Combine in a bowl.
- Whisk together all dressing ingredients.
- Add shrimp to the bowl, pour dressing over, and toss gently.
- Garnish with chopped herbs and serve immediately or chill slightly.