Description
A refreshing and protein-packed Shrimp Salad that brings together juicy shrimp, crisp vegetables, and a zesty lemon-garlic dressing. Perfect for quick lunches, light dinners, or entertaining guests with a dish that feels both elegant and effortless.
Ingredients
- 1 lb medium or large shrimp, peeled and deveined
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1 avocado, cubed (optional)
- 2 tbsp fresh parsley, chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 clove garlic, minced
- Salt and black pepper, to taste
Instructions
- Cook the shrimp in a skillet over medium-high heat with a drizzle of olive oil, 2–3 minutes per side, until opaque. Let cool.
- Chop the cucumber, halve the cherry tomatoes, thinly slice the red onion, and cube the avocado if using. Place in a large bowl.
- In a separate bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper.
- Add the cooled shrimp to the bowl of vegetables.
- Pour the dressing over the shrimp and vegetables. Toss gently to combine.
- Garnish with chopped parsley and serve immediately or chill for 15 minutes.
- Prep Time: 15 minutes
- Cook Time: 6 minutes