Easy Shrimp Salad Recipe

Completed shrimp salad in a white serving bowl. A glass jar holds the homemade dressing.

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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!

Prep Time20

Cook Time5

Total Time25

Course: Dinner Recipes, Lunch Ideas

Cuisine: American

Servings: servings

Calories: 233kcal

Author: Samantha Erb

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.

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