When I think of a bright, fresh dish that brings the taste of summer to my table, shrimp salad instantly comes to mind. This delightful recipe features juicy jumbo shrimp mixed with crisp vegetables and creamy avocado, all topped with a zesty balsamic vinaigrette. It takes just 30 minutes to prepare, and the combination of flavors and textures is sure to delight your palate.
This dish is perfect for anyone seeking a light meal or an easy lunch option. It’s great for warm days or whenever you crave something refreshing. You can prepare the salad ingredients ahead of time and store them separately, ensuring everything stays crisp until you’re ready to serve.
Why You’ll Love This Recipe
- The tender shrimp is perfectly seasoned, adding savory depth.
- Crisp vegetables provide a delightful crunch in every bite.
- It’s quick to make, taking only 30 minutes to prepare.
- The creamy hummus balances the dish with great flavor.
What You’ll Need
Gather everything you need to whip up this delicious dish.
For the Salad
- 8 jumbo shrimp, peeled
- Chopped lettuce
- 1/2 red onion, sliced
- 1/2 avocado, sliced
- 1/2 sliced tomato
For the Shrimp Seasoning
- 2 tbsp olive oil
- 1 tbsp garlic powder
- 1 tbsp Tony’s Creole Seasoning
- 1 tbsp minced garlic
- 1 tbsp paprika
- 1 tbsp oregano (for garnish)
For the Dressing
- 2 tbsp fire roasted hummus
- Balsamic vinaigrette
Note: Use any favorite seasoning blend in place of Tony’s.
Substitutions & Swaps
- Shrimp: Substitute chicken for a different protein.
- Olive oil: Can be replaced with avocado oil.
- Fire roasted hummus: Regular hummus works too.
- Red onion: Use green onions for a milder taste.
How to Make It
Creating this vibrant salad is a simple process.
1. Toss
In a bowl, toss the chopped lettuce, sliced red onion, avocado, and tomato together until mixed well.
2. Combine
In a separate bowl, combine the shrimp with olive oil, garlic powder, Tony’s Creole Seasoning, minced garlic, paprika, and oregano.
3. Cook
Cook the shrimp in a skillet over medium heat until they are pink and cooked through, usually 3-4 minutes per side.
4. Add
Add the cooked shrimp to the salad mixture, gently folding to combine all ingredients.
5. Top
Top the salad with fire roasted hummus and drizzle with balsamic vinaigrette to enhance the flavors.
6. Garnish
Garnish with extra oregano if desired and serve immediately to enjoy freshness.
How to Store It
Fridge: Store in an airtight container for up to 2 days.
Freezer: No, the salad won’t keep well frozen.
Reheat: Not applicable — best served cold.
Tips for Best Results
- Ensure shrimp are fully cooked for the best flavor and texture.
- Use fresh vegetables for maximum crunchiness.
- Adjust the seasoning to your taste preference for the shrimp.
- Let the dressed salad sit for a few minutes to allow flavors to blend.
Serving Suggestions
- Serve alongside crusty bread for a complete meal.
- Pair with a chilled white wine for a refreshing dinner.
- Great for picnics or outdoor gatherings with friends.
