If you find yourself craving a hearty (and healthy) salad, this shrimp salad recipe is sure to get your taste buds dancing. Offering you a variety of interesting tastes, textures, and colors, this beautiful plate delivers maximum flavor and delight. A bonus to having this salad is that any leftovers can be well-stored in the refrigerator and become a great quick lunch for the next day.
Health Benefits of Shrimp Salad
Far from being a common food, the marvelous and nutritious ingredients chosen for this salad recipe might surprise you with how brilliant they are. They go miles when it comes to health benefits.
According to a nutrient table from the USDA: A medium-sized raw shrimp provides a remarkable amount of vitamins A, D, E, fat-soluble vitamins, iron, and calcium.
The benefits of shrimp are countless, including its ability to help improve bones, brain and immune system. Protein and various vitamins, such as calcium, magnesium found in shrimp can help in the fight against bone degeneration.
This wholesome seafood also contains omega-3 fatty acids that can result in protective health effects such as reducing the risk of stroke and diabetes. I said it before, and I’ll say it again- you just can’t get any better than shrimp for healthy eating!
Avocado is relatively rich in fiber – about 7% by weight. High-fiber food can keep you full longer, which contributes to weight loss. Fiber can also slow the absorption of sugar and have the ability to diminish blood sugar spikes.
The monounsaturated fatty acids in avocado actually have beneficial effects, too. It is said to help reduce inflammation and protect age-related cognitive decline. Avocados also contain potassium which helps maintain blood pressure at a healthy level.
Tips for Delicious Shrimp Salad
Let the shrimp marinate for at least 15 minutes in the seasoning. It doesn’t take a long time for shrimp to work its magic but those 15 minutes+ give it a chance to soak up all the flavor. Then you should throw it all on a baking sheet and bake for 5-7 minutes until the shrimp is cooked throughout. Some people like to cook it a little bit longer to get a deep color on the shrimp, but you can choose what you’d like to do. This recipe is forgiving and customizable.
What makes this shrimp avocado salad so tasty is the way it’s cooked. When you mince the onion extra fine, the pieces latch onto the veggies and shrimp, giving this salad a perfect blend of flavor in every bite. If you were to leave the red onion and parsley in large pieces, you may get a large hit of onion or parsley instead of the blend of flavors. And believe me, a little extra time for mincing them makes a huge difference in flavor.
Can I Add Other Ingredients to Shrimp Salad?
With the great combination of ingredients, dressed with olive oil, lemon zest and salt, this shrimp salad recipe really needs nothing else. But that doesn’t mean you can’t tinker with the formula a bit if you fancy a little bit of something else to go with it. And sometimes, you might even end up with a new recipe that rivals the original. Here are some possible ingredients that will not overpower the delicate flavor of the shrimp, but work together in perfect harmony:
Mayonnaise: a creamy dressing like mayonnaise goes well with the warmth from mustard and sweetness of the shrimp.
Bacon: adds a savory note and the crunchiness you would love to have in any salad.
Citrus Fruit: a little acidity can improve any seafood dish. For us, orange and grapefruit does that perfectly in this recipe.
Herb: fresh herbs like basil or parsley brightens up the dressing, adding color and flavor to the dish.
More Salad Recipes
Shrimp Salad Recipe
- 10 oz raw shrimp
- 1 tsp garlic chopped
- 2 1/2 tbsp olive oil
- 1/4 tsp salt
- 1/2 tsp lemon zest
- 1/4 tsp ground pepper
- 1 tbsp fresh parsley chopped
- 4 oz romaine chopped
- 4 oz hothouse cucumber chopped
- 6 oz bell pepper
- 4 oz cherry tomatoes halved
- 4 oz avocado cubed
- 2 oz roasted corn
- 2 tbsp lemon juice
- 1/2 tsp traditional Dijon mustard
- 1/2 tbsp honey
- Peel and devein the shrimp.
- Add parsley, garlic, lemon zest, salt, and pepper to a small bowl. Add shrimp and let them marinate for 10 minutes.
- Preheat the oven at 400 °F. Roast the bell peppers for 15-20 minutes. Add the shrimp near the cooking time, roast for about 3 minutes on each side.
- Cut the roasted bell peppers into 1-inch cubes.
- Whisk together lemon juice, olive oil, salt, pepper, mustard, and honey.
- Add the cucumber, tomatoes, romaine, bell pepper, avocado, corn, and shrimp to a large salad bowl. Toss well with the dressing. Serve immediately.
- Shrimp salad is often served slightly chilled, but it’s all fine to keep the dish at room temperature too.
- Once drizzled with the dressing, the salad should be served right after that to avoid the lettuce becoming too mushy.