Super Fresh Shrimp Tomato Salad

Overhead photo of a bowl of shrimp tomato salad.

Super Fresh Shrimp Tomato Salad

Is there something better than a delicious Super Fresh Shrimp Tomato Salad for lunch during the hot days? Probably not ;-) Enjoy this salad with a healthy dijon lemon dressing!

Course Salad

Cuisine Mediterranean

Keyword gluten-free, low-carb, lunch, paleo, Salad, Shrimp Salad, side dish, whole30

Prep Time 10

Cook Time 5

Total Time 15

Servings people

Calories 345kcal

Author Olivia Ribas

Ingredients

For the shrimp

1 tbsp tbsp olive oil
1/2 lb raw shrimp peeled and deveined tail-on
Salt and ground black pepper

For the salad

4 cups romaine lettuce washed and chopped
1 cup cherry tomatoes cut in half
1/4 red onions chopped
1/4 avocado peeled and sliced
Fresh parsley for garnishing

For the dressing

1 tbsp freshly squeezed lemon juice
3 tbsp extra virgin olive oil
1 tbsp Dijon mustard or French's Yellow if you're doing Whole30
Salt and fresh ground black pepper to taste

US Customary - Metric

Instructions

For the shrimp

Using paper towels, pat dry shrimp and add in a medium bowl.
Add salt and black pepper. Stir well.
In a skillet, heat olive oil over medium-high heat. Add shrimp and cook for about 1-2 minutes each side or until they are cooked through. Set aside.

For the salad

In a large salad bowl, add lettuces, cherry tomatoes, red onions, avocado and cooked shrimp.
In a mason jar, pour the freshly squeezed lemon juice, olive oil, and Dijon mustard. Add salt and pepper and whisk everything together. Continue to whisk while streaming in the olive oil dressing*.
Taste to check the seasoning and pour over the salad.
Top with fresh parsley. Enjoy!
*This dressing stays good in the fridge in a sealed container for about a week.

Video

Notes

Here is a list of other delicious shrimp and salad recipes for you to try as well.
Buy peeled and deveined shrimp to speed up the prep time.
You can soak the red onions in cold water to remove some of the bite from them.
Pat the shrimp dry with paper towels before using as it can steam instead of sear in the skillet if there’s moisture.
To store: Put leftover shrimp salad into an airtight glass container and keep them in the refrigerator for up to 3 days. Store the dressing separately, so it doesn’t make the salad soggy.
To freeze: Freeze cooked shrimp in a freezer-safe bag once the shrimps have reached room temperature. Freeze for up to 3 months.

Nutrition