Summer Garden Shrimp Salad
This fresh and vibrant shrimp salad is the perfect light dinner for warm July evenings.
recipesbynani.comWhen the summer heat is at its peak, I love making meals that keep the kitchen cool. This shrimp salad is a favorite in my house because it is packed with crisp vegetables and bright flavors that feel special without requiring much effort at all.
My best tip for this recipe is to prep your shrimp early and keep them chilled in the fridge. It makes pulling this dinner together at the last minute feel like a breeze.
🧺 Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/4 cup lemon vinaigrette dressing
- 1/4 cup crumbled feta cheese
👩🍳Instructions
- 1
Heat the olive oil in a large skillet over medium heat.
- 2
Season the shrimp with salt and garlic powder, then add them to the hot pan.
- 3
Cook the shrimp for about 2 to 3 minutes per side until they turn pink and opaque.
- 4
Remove the shrimp from the pan and let them cool for a few minutes.
- 5
In a large bowl, toss the salad greens, tomatoes, cucumber, and red onion together.
- 6
Top the salad with the cooled shrimp and drizzle the lemon vinaigrette over everything.
- 7
Sprinkle the feta cheese on top and serve immediately.
💡 Tips
If you have leftovers, store the shrimp and vegetables in separate airtight containers in the fridge for up to two days. You can also add some sliced avocado right before serving to make the salad extra filling.
Made this recipe? Let us know how it went.
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