Teresa's Recipes
Refreshing Shrimp Salad
Dive into this vibrant and refreshing shrimp salad that bursts with flavor and color! Featuring succulent shrimp, crisp veggies, and a zesty dressing, this dish is perfect for a light lunch or a delightful dinner. Originating from coastal regions where shrimp is abundant, this salad reflects the essence of fresh ingredients and a laid-back lifestyle. It's not just a meal; it's an experience to savor!
Ingredients
- 1 pound, peeled and deveined Shrimp
- to taste Salt
- to taste Pepper
- 1 tablespoon Honey
- 1 tablespoon Dijon mustard
- 3 tablespoons Olive oil
- 2 tablespoons, freshly squeezed Lemon juice
- 1, diced Avocado
- 1/4 cup, thinly sliced Red onion
- 1, diced Cucumber
- 1 cup, halved Cherry tomatoes
- 4 cups, chopped Lettuce
Dietary Notes
- Servings: 4
- Dish Type: Main Course Salad
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Calories: 280
- Fat: 18g
- Carbs: 15g
- Protein: 22g
- Sodium: 350mg
- Sugar: 3g
Instructions
- Bring a pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes, or until they turn pink and are cooked through. Drain and set aside to cool.
- In a large bowl, combine the chopped lettuce, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and diced avocado.
- In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey, salt, and pepper until well combined to create a tangy dressing.
- Add the cooled shrimp to the salad mixture and drizzle with the dressing. Toss gently to combine all the ingredients, ensuring everything is well coated.
- Serve the shrimp salad chilled, garnished with additional lemon wedges if desired. Enjoy this light and healthy dish!
Tips
- For an extra kick, consider adding a pinch of red pepper flakes to the dressing.
- You can swap out the shrimp for grilled chicken or chickpeas for a different protein option.
- This salad can be prepared in advance; just mix the dressing separately and combine before serving to keep the ingredients fresh.