Tender Shrimp Salad
A refreshing and quick salad featuring succulent shrimp, crisp vegetables, and zesty dressing perfect for family gatherings.
Ingredients
For the shrimp
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
For the salad
- 4 cups mixed salad greens (like romaine, spinach, and arugula)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 medium avocado, sliced
- ½ cup red onion, thinly sliced
- Your choice of dressing (like lemon vinaigrette or tahini dressing)
Instructions
Preparation
- Begin by rinsing the shrimp under cold water. Pat them dry with a paper towel. In a bowl, combine the shrimp, olive oil, garlic powder, onion powder, paprika, salt, and pepper. Toss until the shrimp are well-coated and set aside.
Cooking the Shrimp
- Heat a non-stick skillet over medium-high heat. Once hot, add the shrimp in a single layer. Cook for about 2-3 minutes on each side until they turn pink and are cooked through. Remove from heat and let them cool slightly.
Assembling the Salad
- In a large serving bowl, layer the mixed greens. Add the cherry tomatoes, cucumber, avocado, and red onion.
- Once the shrimp have cooled a bit, add them to the salad base. Toss everything together gently.
- Drizzle your choice of dressing over the salad and toss lightly to coat the ingredients.
- Enjoy immediately for the freshest taste, or refrigerate for 30 minutes to allow the flavors to mingle.
Notes
If you have leftovers, store the Tender Shrimp Salad in an airtight container in the refrigerator. It should stay fresh for up to 2 days—however, the texture of the avocado may change. To reheat, gently warm the shrimp in a skillet on low heat. Avoid reheating the entire salad, as the greens will wilt.