Shrimp Salad Recipe

A hand holds a chip topped with a chunky mixture of chopped eggs, pickles, bacon, herbs, and vegetables over a plate filled with the same salad.

This Shrimp Salad Recipe is a bright and refreshing mix of shrimp, crisp veggies, creamy avocado, and fresh herbs tossed in a zesty lime and olive oil dressing. Perfect for a light lunch, snack, or appetizer.

Course Salad, Appetizers

Cuisine Mexican-Inspired

Keyword shrimp

Prep Time 10

Cook Time 5

Total Time 15

Servings -6

Calories 303kcal

Author Maria Koutsogiannis

Ingredients

For the shrimp

300-340 gram bag of peeled and deveined frozen shrimp,
Water for steaming
½ lemon, juiced
1 tsp kosher salt
½ tsp ground pepper
¼ tsp chili flakes

For the salad

2 jalapenos, seeds & ribs removed, finely diced
1 large garlic clove, pressed
½ cup diced green olives
3 mini / persian cucumbers, finely diced (about 1 1/2 cups diced)
2 avocados, peeled, cored and diced
¼ cup fresh chopped mint (about 20 leaves of mint)
2 tbsp fresh chopped basil
¼ cup fresh chopped cilantro
3 cups diced green cabbage
¾ cup cubed feta cheese
2 limes, juiced
1 ½ tsp kosher salt plus more to taste
½ tsp ground pepper
2-3 tbsp extra-virgin olive oil
Tortilla chips for serving

Instructions

Steam the shrimp -

Prep the steamer: Add water to the bottom of the steamer pot, ensuring the water level doesn't touch the bottom of the steamer basket.
Give the frozen shrimp bag a few light bangs on the counter to separate any shrimps that are stuck together.
Cover the steamer pot with the lid and bring the water to a boil over high heat.
When the water is boiling (and you see steam starting to escape from the edges around the lid on the pot), place the frozen shrimp in the steamer basket, spreading into one layer as best you can.
Turn the heat to medium-high to keep at a simmer and place the lid on the pot. Steam for 4-6 minutes or until the shrimp are cooked through (the shrimp will be pink and opaque), stirring every 2 minutes so that the shrimp are steamed evenly.
Set the cooked shrimp in a bowl or on a plate to cool while you prepare the salad.

Assemble the shrimp salad -

To a large salad bowl add the diced jalapeno, pressed garlic clove, diced green olives, diced cucumber, diced avocado, fresh chopped mint, fresh chopped basil, fresh chopped cilantro, diced green cabbage and small cubed feta cheese.
Before chopping the shrimp, remove the shrimp tails (if any) or simply chop them off. Roughly chop the shrimp and then season the shrimp in a bowl with juice of half a lemon, 1 teaspoon of kosher salt, ½ teaspoon of ground pepper and ¼ tsp chili flakes.
Add the shrimp to the large salad bowl with the sliced avocado and season with juice of two limes, kosher salt, ground pepper and 2-3 tablespoons of extra-virgin olive oil and toss gently to combine.
Scoop up the salad with tortilla chips and enjoy!

Notes

Alternative serving ideas: fill halved and scooped out bell peppers with this shrimp salad or enjoy scooped into butter lettuce, romaine or iceberg lettuce leaves.

If you love this recipe, try our Shrimp, Feta and Spinach Stuffed Salmon

Nutrition