Description
A fresh and vibrant shrimp salad blending succulent shrimp with crisp greens and zesty lemon juice, creating a delightful summer dish.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 4 cups fresh greens (like romaine or arugula)
- 1 cup cherry tomatoes, diced
- 1 small onion (red or green), diced
- 2 tablespoons lemon juice or vinaigrette
- Fresh herbs (dill, parsley, or cilantro), to taste
- Olive oil, for cooking
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
- In a skillet over medium heat, add a drizzle of olive oil and the minced garlic. Once fragrant (about 30 seconds), toss in the shrimp. Cook until they turn pink and opaque, about 2-3 minutes. Remove from heat and let cool.
- In a large bowl, combine greens, diced tomatoes, and onions.
- Whisk together lemon juice, olive oil, salt, and pepper. Adjust to taste. For a sweet-savory balance, consider adding a teaspoon of Dijon mustard or honey.
- Add the cooled shrimp to the bowl, drizzle with dressing, and gently toss until well mixed.
- Sprinkle in fresh herbs and give a final gentle toss.
- Serve immediately or chill in the refrigerator to enhance flavors.
Notes
Feel free to customize with your favorite seasonal ingredients such as avocado or corn. Let the salad sit for a few minutes post-mixing for flavors to meld.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 180mg
Keywords: shrimp, salad, summer, healthy, quick