Shrimp Salad

A refreshing and light shrimp salad perfect for warm weather, featuring succulent shrimp, crisp vegetables, and a zesty dressing.

Print Recipe

Prep Time 15

Cook Time 5

Total Time 20

Servings: 4 servings

Course: Main Course, Salad

Cuisine: American, Mediterranean

Calories: 250

Ingredients Method Nutrition Notes

Ingredients

Shrimp and Vegetables

1 lb shrimp peeled and deveined
1 cup cherry tomatoes halved
1 cup cucumber diced
1 cup bell pepper diced
1 cup red onion finely chopped
1 cup avocado diced

Dressing

3 tbsp olive oil
2 tbsp lemon juice freshly squeezed
1 tsp Dijon mustard
1 clove garlic minced
to taste salt
to taste pepper

Method

Prepare the Shrimp

Bring a pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes until pink and opaque. Drain and cool.

Mix the Salad

In a large mixing bowl, combine the cooked shrimp, cherry tomatoes, cucumber, bell pepper, red onion, and avocado.

Make the Dressing

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper.

Combine and Serve

Pour the dressing over the salad and toss gently to combine. Serve immediately.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 20gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 400mgPotassium: 500mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

For added flavor, consider adding fresh herbs like parsley or cilantro.

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