Description
A light and refreshing shrimp salad featuring tender cooked shrimp, crisp vegetables, and a simple lemon dressing, perfect for a quick and satisfying meal.
Ingredients
- 1 lb shrimp, peeled and deveined
- 3 cups mixed greens or lettuce
- 1/2 cucumber, sliced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1 avocado, sliced
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
Instructions
- Season shrimp with salt, pepper, and minced garlic.
- Heat olive oil in a pan over medium heat.
- Cook shrimp for 2–3 minutes per side until pink and fully cooked, then set aside to cool slightly.
- In a large bowl, combine mixed greens, cucumber, cherry tomatoes, red onion, and avocado.
- In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper to make the dressing.
- Add shrimp to the salad and drizzle with dressing.
- Toss gently and serve immediately.
Notes
- Thaw frozen shrimp completely and pat dry before cooking.
- Add feta cheese, olives, or corn for extra flavor.
- Use a yogurt-based or creamy dressing for variation.
- Avoid overcooking shrimp to keep them tender.
- Assemble just before serving to keep greens crisp.
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 180mg
