This Summer Shrimp Salad is light, refreshing, and packed with fresh ingredients, making it the perfect dish for a hot day. Featuring tender shrimp, crisp vegetables, and a tangy citrus dressing, it’s an easy and delicious option for lunch, dinner, or as a side dish for barbecues and picnics.
Ingredients:
For the salad:
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 avocado, diced
- ¼ red onion, thinly sliced
- ½ cup fresh corn kernels (cooked, or grilled for extra flavor)
- ¼ cup fresh cilantro, chopped
- 1 small jalapeño, seeded and finely chopped (optional, for a bit of heat)
- Mixed greens or romaine lettuce (optional, for serving)
For the dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice (or lemon juice)
- 1 tablespoon honey
- 1 garlic clove, minced
- Salt and pepper, to taste
Instructions:
- Cook the shrimp:
- Season the shrimp with olive oil, salt, and pepper. Heat a skillet over medium-high heat, and cook the shrimp for about 2-3 minutes per side, or until they turn pink and opaque. Remove from heat and let them cool slightly.
- Prepare the dressing:
- In a small bowl, whisk together the olive oil, lime juice, honey, garlic, salt, and pepper until well combined.
- Assemble the salad:
- In a large bowl, combine the cooked shrimp, cherry tomatoes, cucumber, avocado, red onion, corn, cilantro, and jalapeño (if using). Drizzle the dressing over the salad and toss gently to coat everything evenly.
- Serve:
- Serve the shrimp salad on its own or over a bed of mixed greens or romaine lettuce for a more substantial meal. Garnish with additional cilantro if desired.
Enjoy this bright and flavorful Summer Shrimp Salad as a perfect, refreshing dish for warm-weather meals!
