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Served shrimp salad on a plate with lemon garnish

Fresh & Healthy Shrimp Salad Recipe

This shrimp salad is a light, refreshing, and protein-packed dish made with juicy shrimp, crisp lettuce, cherry tomatoes, creamy avocado, and a tangy lemon vinaigrette. Perfect for a quick lunch, dinner, or even as a side dish, this salad is both nutritious and flavorful. It’s easy to make, customizable, and ideal for meal prep!
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Salad
Cuisine American / Mediterranean
Servings 3

Equipment

  • Large skillet
  • Mixing bowls
  • Tongs
  • Whisk
  • Cutting board
  • Knife
  • Measuring cups and spoons

Ingredients
  

  • For the Shrimp:
  • 1 lb 450g shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1 tsp garlic minced
  • ½ tsp paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp lemon juice
  • For the Salad:
  • 4 cups romaine lettuce or mixed greens, chopped
  • 1 cup cherry tomatoes halved
  • 1 avocado diced
  • ½ cup cucumber sliced
  • ¼ red onion thinly sliced
  • For the Dressing:
  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp honey optional
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions
 

  • Step 1: Cook the Shrimp
  • Heat 1 tbsp olive oil in a large skillet over medium heat.
  • Add garlic, shrimp, paprika, salt, and black pepper to the skillet.
  • Sauté for 2-3 minutes per side or until shrimp turns pink and opaque.
  • Squeeze ½ tsp lemon juice over the shrimp, toss, then remove from heat.
  • Step 2: Make the Dressing
  • In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined.
  • Step 3: Assemble the Salad
  • In a large mixing bowl, combine lettuce, cherry tomatoes, avocado, cucumber, and red onion.
  • Add the cooked shrimp on top.
  • Drizzle with the lemon vinaigrette dressing and toss gently.
  • Step 4: Serve & Enjoy!
  • Serve immediately with extra lemon wedges if desired.
  • Optionally, garnish with fresh herbs (parsley or cilantro) or crumbled feta cheese.

Notes

Substitutions: You can use grilled, boiled, or roasted shrimp.
Make Ahead: Cook the shrimp and store it separately in the fridge for up to 2 days.
Storage: Store leftovers in an airtight container in the fridge for up to 24 hours.
Add-Ons: Try adding corn, bell peppers, nuts, or a sprinkle of parmesan.
Keyword Shrimp salad, shrimp salad recipe, healthy shrimp salad, easy shrimp salad, shrimp avocado salad, keto shrimp salad, low-carb shrimp recipe, lemon garlic shrimp salad