Description
A light and zesty Refreshing Shrimp Salad featuring juicy shrimp, crisp vegetables, and a tangy citrus dressing. Perfect for warm weather, this easy-to-make salad is low in carbs, high in protein, and bursting with fresh flavors.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 4 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, thinly sliced
- 1 avocado, cubed
- 2 tbsp fresh cilantro, chopped
- 2 tbsp lime juice
- 3 tbsp olive oil
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
Instructions
- Prepare the Shrimp: Boil a pot of salted water. Cook shrimp for 2-3 minutes until pink. Drain and transfer to an ice bath.
- Chop the Vegetables: Halve cherry tomatoes, dice cucumber, slice red onion, and cube avocado. Chop fresh cilantro.
- Make the Dressing: In a small bowl, whisk lime juice, olive oil, Dijon mustard, honey, minced garlic, salt, black pepper, and red pepper flakes.
- Assemble the Salad: In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and shrimp. Drizzle with dressing and toss gently.
- Add the Avocado: Carefully fold in avocado to prevent mushiness.
- Serve Immediately: Garnish with extra cilantro and serve fresh.
Notes
- Storage: Best enjoyed fresh. Store leftovers in an airtight container in the refrigerator for up to 1 day. Keep dressing separate and add avocado fresh.
- Variations: Add jalapeño for spice, swap lime juice for lemon, include feta or goat cheese, replace shrimp with grilled chicken or tofu, or add toasted nuts for crunch.
- Keto-Friendly: Omit honey or use a keto sweetener.
- Dairy-Free: Naturally dairy-free; avoid adding cheese.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: salad
- Method: boiling
- Cuisine: American
Keywords: Shrimp Salad, Healthy Salad, Summer Salad, Low-Carb Salad, Citrus Dressing