I season shrimp in a homemade spice blend, sear to flavorful perfection on the stovetop, and serve over fresh veggies in my simple shrimp salad recipe! My version of this classic is easy, refreshing, and perfect for a light lunch or dinner.
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My Easy Recipe for Shrimp Salad
My shrimp salad recipe all started because I had some fresh shrimp in the fridge that I knew I needed to use up. My husband, Ben, poked his head in when I was figuring it out, and when he said he was craving a big salad after a more indulgent weekend, I was sold. I’d use the shrimp in a light and simple salad.
I decided to combine perfectly seasoned and seared shrimp with some easy, healthy veggies, and an even easier homemade dressing, and it ended up tasting amazing!
There are endless ways to make shrimp salad — some call for creamy dressings, others bread and deep-fry the shrimp, and then there are those that turn the whole thing into a pasta salad. Well, I like things a bit simpler (no ice bath required, like some old-fashioned cold shrimp salads!), and this one checks all my boxes.
Need some more shrimp recipes? Be sure to check out my shrimp scampi recipe, shrimp fried rice, air fryer shrimp, and frozen shrimp in the air fryer.
Shrimp Salad with Lettuce Ingredients
- Shrimp – Peel and devein them first. I love fresh shrimp when I can find it; otherwise, frozen works.
- Dried seasonings – I created a homemade blend with paprika, ground garlic, cumin, salt, and pepper to season the shrimp.
- Butter or oil – To cook the shrimp! I lean more toward butter for cooking seafood, but olive oil is another option.
- Butter lettuce – The veggie base of the salad itself. Tender and soft butter lettuce is my favorite. Bibb lettuce is the best sub, while romaine would add some extra crunch.
- Bell pepper – I went with yellow bell pepper for a pop of color and sweetness. Any color can be used, or try radishes instead.
- Small cucumbers – For even more interesting texture. Cucumbers also cool down some of the bolder spices in the seasoning blend.
- Cherry tomatoes – Also inject a bit of sweetness. I chose cherry tomatoes because they’re so easy to halve and toss in with the other ingredients. Grape tomatoes are another option.
- Onion – I know, I know — not everyone loves raw onion in a salad, but it works super well here! Shallots are milder, or opt for pickled onions instead.
- Fresh herbs – I love to use whatever I have on hand. Cilantro, basil, and/or oregano are my go-to picks.
- Homemade vinaigrette dressing – Tangy, smooth, and a touch sweet, my super simple recipe comes together with apple cider vinegar, olive oil, Dijon mustard, salt, and pepper.
What should I look for when buying shrimp?
When buying shrimp, look for ones with firm, translucent flesh and no strong or fishy smell. Fresh shrimp should smell a little salty… like the sea! If opting for frozen, choose shrimp that are “individually quick frozen” (IQF) and skip any packages with a lot of ice crystals, as they probably have freezer burn.
How to Make Shrimp Salad
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: In a big bowl, combine the paprika, garlic powder, cumin, salt, and pepper in a large bowl.
STEP TWO: Pat dry the shrimp, then toss in the seasonings until they are coated. Allow them to sit for 15-30 minutes to soak in the flavors.
STEP THREE: While the shrimp is resting, make the dressing by combining the vinegar, olive oil, and mustard in a jar or small bowl. Whisk everything until combined. Set it aside.
STEP FOUR: Assemble the vegetables in a bowl, including the lettuce, peppers, cucumbers, tomatoes, onions, and fresh herbs.
STEP FIVE: Once the shrimp is ready, heat the butter in a large skillet on the stovetop on medium-high heat until it sizzles.
STEP SIX: Place the shrimp in the skillet, making sure not to overcrowd them. Cook for 2-3 minutes on each side until a nice browning or crispness occurs.
STEP SEVEN: Serve the shrimp over the salad mix, drizzle with the dressing (shake before pouring). Enjoy!
Tips for the Best Salad with Shrimp
- Make sure to pat the shrimp dry. If it’s too moist, the seasonings won’t stick, and it won’t sear as nicely in the pan.
- Don’t forget to let it rest, either. I always let the shrimp sit in the spice mixture for at least 15-30 minutes before cooking. It’s so much more flavorful that way.
- I usually prep the other ingredients while the raw shrimp rests. It keeps the vegetables fresh and makes the entire prepping process much more seamless.
- Use a hot skillet and don’t overcrowd it. Squeezing in as many as possible will only steam them instead of crisp them up! I cook in batches when I don’t have enough room for all of them at a time.
Shrimp Salad Recipe Variations and Substitutions
- I often use whatever greens I have in the fridge. I do love butter and bibb lettuce, but arugula makes for a slightly peppery bite, and baby spinach is even more wholesome!
- Sliced avocado bulks things up and adds an extra creaminess I love.
- Cheese is another fun extra to get creative with! Crumbled feta, goat cheese, or some shaved Parmesan are all good options.
- Nuts and seeds like slivered almonds, sunflower seeds, or pepitas would add some welcome extra crunch.
- I also love sneaking in a pinch of cayenne pepper or red pepper flakes into the seasoning blend. We love spicy food in my house, so it’s always a hit!
What to Serve with this Recipe for Shrimp Salad
With plenty of vegetables and protein, my shrimp salad recipe makes for the perfect lunch or light dinner! I love it with some garlic cheese bread — perfect for sopping up any extra dressing — and sometimes I’ll pair it with rice to create a little shrimp salad bowl.
Shrimp Salad Recipe FAQs
How should I store leftover shrimp salad?
I like to store all of the salad components separately when possible — it keeps them fresher, longer! Everything goes in its own airtight container in the fridge. The shrimp will be good for up to 3 days, the dressing for about a week, and the chopped veggies for 1-2 days.
How to turn this into a grilled shrimp salad
It’s so easy! I love my grill in the summer months. To make grilled shrimp salad, simply season them with my homemade blend, then add them to a skewer and grill over medium-high heat for 2-3 minutes on each side. Assemble the salad as usual and add the grilled shrimp on top!
More Easy Seafood Recipes
- Air fryer salmon
- Baked tilapia recipe
- Air fryer tuna steaks
- Crab dip recipe
- Air fryer salmon patties
- Tuna salad recipe
Easy Shrimp Salad Recipe
Ingredients
Shrimp:
- 1 pound large shrimp peeled and deveined
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon cumin
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 1 tablespoon butter or oil
Dressing:
- 1 tablespoon apple cider vinegar
- 3 tablespoons olive oil
- ½ teaspoon Dijon mustard
- salt and pepper to taste
Salad:
- 1 head butter lettuce washed and patted dry
- 1 bell pepper 1-inch chunks
- 1-2 mini cucumbers sliced then halved
- 1 cup cherry tomatoes sliced in half
- ¼ purple onion thinly sliced
- 1 tablespoon fresh herbs cilantro, basil, and/or oregano work great
Instructions
- In a big bowl, combine the paprika, garlic powder, cumin, salt, and pepper in a large bowl.
- Pat dry the shrimp, then toss in the seasonings until they are coated. Allow them to sit for 15-30 minutes to soak in the flavors.
- While the shrimp is resting, make the dressing by combining the vinegar, olive oil, and mustard in a jar or small bowl. Whisk everything until combined. Set it aside.
- Assemble the vegetables in a bowl, including the lettuce, peppers, cucumbers, tomatoes, onions, and fresh herbs.
- Once the shrimp is ready, heat the butter in a large skillet on the stovetop on medium-high heat until it sizzles.
- Place the shrimp in the skillet, making sure not to overcrowd them. Cook for 2-3 minutes on each side until a nice browning or crispness occurs.
- Serve the shrimp over the salad mix, drizzle with the dressing (shake before pouring). Enjoy.
Notes
- Make sure to pat the shrimp dry. If it’s too moist, the seasonings won’t stick, and it won’t sear as nicely in the pan.
- Don’t forget to let it rest. I assemble the dressing and chop up the veggies while it’s marinating, and it’s usually ready to go!
- Use a hot skillet and don’t overcrowd it. Squeezing in as many as possible will only steam them instead of crisping them up!
- To store leftovers, everything goes in its own airtight container in the fridge. The shrimp will be good for up to 3 days, the dressing for about a week, and the chopped veggies for 1-2 days.
- To grill the shrimp, add them to a skewer and grill over medium-high heat for 2-3 minutes on each side.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
