Description
This Summer Shrimp Salad is a light and refreshing seafood dish perfect for hot days. Packed with juicy shrimp, crisp vegetables, and a zesty lemon vinaigrette, it’s a healthy and easy-to-make recipe ideal for lunches, picnics, or dinners. Great for meal prep and naturally gluten-free.
Ingredients
1 lb shrimp, peeled and deveined
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 avocado, cubed
1/4 red onion, thinly sliced
2 tbsp fresh dill, chopped
2 tbsp lemon juice
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/3 cup feta cheese or crumbled goat cheese (optional)
Instructions
1. Season shrimp with salt and pepper. Heat olive oil in a skillet over medium heat and cook shrimp for 1–2 minutes per side until pink and opaque. Let cool.
2. Prep vegetables by halving cherry tomatoes, dicing cucumber, cubing avocado, and slicing red onion. Chop fresh dill.
3. Whisk together lemon juice, olive oil, salt, and pepper in a bowl to make the dressing.
4. In a large bowl, combine shrimp, veggies, and dill. Add dressing and toss gently. Mix in cheese if using.
5. Chill salad for 15–30 minutes before serving to allow flavors to meld.
Notes
Add avocado just before serving for best texture.
Let shrimp cool completely before combining to avoid wilting the veggies.
You can substitute dill with fresh parsley or basil if preferred.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-bake / stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 145mg