Easy Shrimp Salad Recipe
My fresh and colorful shrimp salad recipe is packed with crisp veggies, tender seasoned shrimp, and a simple homemade dressing made from scratch. Enjoy it for a quick lunch or light dinner any time of year!
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
Calories: 233kcalCarbohydrates: 8gProtein: 17gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 150mgSodium: 827mgPotassium: 502mgFiber: 2gSugar: 4gVitamin A: 3019IUVitamin C: 52mgCalcium: 99mgIron: 2mg
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.
Tried this recipe?Let us know how it was!