Shrimp Salad Recipe – Simples Recipe Ever :- It is without a doubt my all-time favorite recipe for shrimp salad. Shrimp that has been cooked to perfection, fresh dill, and a homemade dressing that is out of this world are all responsible for the dish’s incredible flavor. You are going to adore it!
Shrimp Salad Recipe – Simples Recipe Ever
My shrimp salad is without a doubt the best one I’ve prepared in a very long time. I really enjoy serving it with saltine crackers (thanks for the tip, Lindsay), but it is as excellent when it is served in lettuce cups, wrapped in flour tortillas, or sandwiched between two different types of bread.
You may store this shrimp salad in the refrigerator for up to three days. It is a chilly salad. I can’t wait until you give this dish a shot. This is a must-have!
Ingredients
For the Salad:
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- Salt and pepper to taste
- 4 cups mixed greens (lettuce, arugula, spinach)
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1 avocado, diced
- 1/4 red onion, thinly sliced
- 1/4 cup crumbled feta cheese
- Fresh herbs (optional: parsley, dill, or cilantro)
For the Dressing:
- 1/4 cup olive oil
- 2 tbsp lemon juice (freshly squeezed)
- 1 clove garlic, minced
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and pepper to taste
Instructions
Getting the shrimp ready: Turn on your grill or a skillet and bring it up to a medium-high temperature.
Shrimp should be tossed in olive oil, salt, and pepper in a bowl before being served. The shrimp should be cooked via grilling or sautéing for two to three minutes on each side until they are pink and opaque.
Get them off the heat and let them to cool down. Put together the salad by: The mixed greens, cherry tomatoes, cucumber, avocado, and red onion should be combined together in a large salad dish. After the shrimp have had time to cool, incorporate them into the salad. The crumbled feta cheese should be sprinkled on top of the dish.
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For an additional layer of flavor, if you are using fresh herbs, chop them up very finely and add them to the salad. For the dressing, prepare: Olive oil, lemon juice, minced garlic, honey, Dijon mustard, salt, and pepper should be mixed together in a small bowl or jar that has a cover. Olive oil should be used.
Using a whisk or shaking motion, thoroughly incorporate all of the ingredients in the container. Decorate the salad by: At the very last moment before serving, pour the dressing over the salad.
To ensure that the dressing is evenly distributed throughout all of the salad’s components, give it a little toss.
Provide: The shrimp salad should be served immediately, and additional herbs can be added as a garnish if requested. When paired with a crisp drink of iced tea or a chilled glass of white wine, this salad is a great choice.
Nutrition
- calories: 239kcal
- protein: 31g
- fat: 11g
- saturated fat: 1g
- cholesterol: 384mg
- sodium: 1339mg
- potassium: 163mg
- vitamin a: 315IU
- vitamin c: 10.4mg
- calcium: 229mg
- iron: 3.4mg
Notes
When I buy shrimp that has already been cooked and frozen, I make sure to peel and devein them before purchasing them. After that, I just defrost them for the salad. It is also possible to prepare your own shrimp and then chill it, but this requires more effort.
Save any leftovers in the refrigerator for up to three days by placing them in an airtight container.
It is not suggested to freeze meat.
Thoughts on serving: You can stuff the salad into avocado halves, add it to salads as the primary source of protein, serve it in lettuce cups, position it in New England-style hot dog buns like lobster rolls, put it in sandwiches or wraps, serve it in endive cups, and so on.