Introduction
When it comes to quick and easy meals, nothing beats the simplicity of a shrimp salad. Light yet satisfying, this dish is perfect for a summer lunch or a refreshing dinner. Whether you’re serving it on a bed of greens, tossing it with pasta, or enjoying it solo, this Cooked Shrimp Salad will be a crowd-pleaser.
The great thing about cooked shrimp is that they take the hassle out of meal prep—there’s no need to cook the shrimp from scratch. Simply buy pre-cooked shrimp, and you’re ready to assemble the salad. This recipe is full of zesty flavors, and with a light dressing that lets the shrimp shine, it’s a balanced, healthy option!
Ingredients:
For a refreshing Cooked Shrimp Salad that serves 4, you’ll need:
- 1 lb cooked shrimp (peeled, deveined, and tails removed)
- 4 cups mixed greens (like arugula, spinach, and baby kale)
- 1 cucumber, sliced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1 avocado, diced
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup feta cheese (optional, for a creamy touch)
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and pepper, to taste
- Fresh herbs (optional: parsley, basil, or dill)
Instructions:
Step 1: Prepare the Salad Base
Start by washing and drying your mixed greens. Arrange them on a large serving plate or in a bowl as your base. This will be the foundation for your salad.
Step 2: Add Fresh Veggies
Slice your cucumber, cherry tomatoes, and red onion. Add them on top of the greens. The cucumber adds a refreshing crunch, while the tomatoes give a juicy, sweet contrast.
Step 3: Add Shrimp and Avocado
Once your base is ready, it’s time to add the star ingredients—cooked shrimp and avocado. Gently arrange the shrimp around the salad, and add diced avocado in a few places. The avocado gives the salad a creamy, rich texture that balances the tangy flavors.
Step 4: Make the Dressing
In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, and Dijon mustard. Season with salt and pepper to taste. This simple vinaigrette brings out the best in the ingredients without overpowering the shrimp’s natural sweetness.
Step 5: Toss and Serve
Drizzle the dressing over the salad and gently toss to combine. If you like, you can also sprinkle in some feta cheese and Kalamata olives for added flavor. Garnish with fresh herbs such as parsley, basil, or dill to bring a burst of freshness to the dish.
Serve your Cooked Shrimp Salad immediately, and enjoy the bright, zesty flavors of summer.
Tips & Variations:
- Add Extra Veggies: You can add shredded carrots, bell peppers, or even zucchini noodles for more texture and flavor.
- Make It Spicy: For a spicy twist, toss in some jalapeños or drizzle some sriracha or hot sauce on the shrimp before adding them to the salad.
- Swap the Protein: If you want to change things up, swap the shrimp for grilled chicken, salmon, or even tofu for a vegetarian option.
- Dressing Variations: You can easily swap the vinaigrette for a yogurt-based dressing or a lemon garlic dressing for a different flavor profile.
Serving Suggestions:
- Serve the salad with crispy bread or garlic toast to soak up the extra dressing.
- Pair it with a light white wine like a Sauvignon Blanc or a chilled rosé for a refreshing meal.
Conclusion:
This Cooked Shrimp Salad is the perfect go-to dish for when you need something quick, healthy, and satisfying. The balance of flavors—from the sweetness of the shrimp to the freshness of the vegetables—creates a salad that is both light and filling. The tangy vinaigrette and creamy avocado round out the dish, making it a well-rounded meal that anyone will love.
Perfect for a summer day or as a quick dinner option, this shrimp salad is sure to become a favorite in your recipe rotation. Let me know how it turns out, or if you try any variations—you can never go wrong with shrimp!