Name: Refreshing Shrimp and Tomato Salad with Lemon-Honey Dijon Dressing
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 1 tablespoon olive oil; 1/4 teaspoon ground black pepper; 1/2 lb raw shrimp, peeled and deveined; 1/4 teaspoon salt; 4 cups chopped romaine lettuce; 1/4 cup thinly sliced red onions; 1/4 of a whole avocado, thinly sliced; Fresh parsley, chopped for garnish; 1 tablespoon freshly squeezed lemon juice; 1 tablespoon Dijon mustard; 1 tablespoon honey; 1/4 teaspoon salt; 1/4 teaspoon fresh ground black pepper; 1 cup halved cherry tomatoes; 3 tablespoons extra virgin olive oil

Shrimp Salad

What is a good introductory Shrimp Salad recipe for someone new to cooking?

What type of shrimp should I use for Shrimp Salad?

What other ingredients can I add to Shrimp Salad?

How should I cook the shrimp for Shrimp Salad?

Can I substitute the mayonnaise in Shrimp Salad?

How can I adjust the consistency of Shrimp Salad?

What are common mistakes to avoid when making Shrimp Salad?

How should I store leftover Shrimp Salad?

Delight in a light and flavorful shrimp and tomato salad featuring crisp romaine lettuce, a medley of colorful vegetables, and succulent shrimp, all tossed in a tangy lemon-honey dijon dressing. It's the perfect meal for a warm day!

Crustacean Shellfish

Mediterranean

Paleo

Oils

milliliter

olive oil

Seasonings

gram

black pepper

Seafood

shrimp

salt

Fresh Vegetables

romaine lettuce

red onion

Fresh Fruit

avocado

fresh parsley

Juice

lemon juice

Condiments

dijon mustard

Honey

honey

cherry tomato

extra virgin olive oil

Sugar

Carbohydrates

Cholesterol

Trans fatty acids

Vitamin K

Vitamins

Pantothenic acid (B5)

Alpha-carotene

Vitamin A

Beta-cryptoxanthin

Dietary Folate Equivalents

Water

Calories

Protein

Dietary Fiber

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Vitamin C

Vitamin E

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Vitamin B6

Choline

Beta-carotene

Lycopene

Lutein+zeaxanthin

Calories from Fat

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Brimming with succulent shrimp, crisp cucumbers, juicy bell peppers, zesty red onions, and creamy avocado, each bite of this salad is a melody. The shrimp marinated in flavors before being swiftly sauted and the homemade lemon-honey dressing adds the perfect zingy freshness.

Lemon Burst Shrimp, Avocado & Cucumber Salad

A delightfully creamy shrimp salad combining celery, red onion, and a vibrant dill-mayonnaise dressing, perfect for serving as a sandwich filling or on a bed of lettuce. Simple to prepare and packed with flavor, it's a hit at gatherings and potlucks.

Herbaceous Shrimp Salad

This Deluxe Dill Shrimp Salad combines succulent shrimp, crunchy vegetables, and a creamy, tangy dressing for a satisfying and protein-packed lunch. It's perfect for quick meal prep and can be made ahead, letting the flavors meld together for maximum taste.

Deluxe Dill Shrimp Salad

Creamy Shrimp Salad with celery, red onion and a dill mayonnaise dressing is a great sandwich filling or lettuce topper you can make in just minutes.

Lime juice and cilantro are the key ingredients to creating this wonderful, healthy no-cook salad you'll want to make all summer long.

Zesty Lime Shrimp and Avocado Salad

Fresh herbs, lemon, and feta really make this shrimp salad refreshing. As my husband says, anything with orzo is fun to eat; they let you appreciate the flavorful bits of cucumber, scallions, and tomato in each bite.

Lemon Orzo Shrimp salad

Grilled Shrimp Mango and Avocado Salad with a honey mustard vinaigrette. Doesn't get easier than that for summer dinner!

Grilled Shrimp Mango and Avocado Salad

Mango and Shrimp Salad - Refreshing summer salad that combines the delicious flavors of lime, mango, and grilled shrimp.

Mango and Shrimp Salad

Refreshing Shrimp and Tomato Salad with Lemon-Honey Dijon Dressing

Baking Goods

Meat & Seafood

Produce

Beverages

Condiment & Toppings

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Pat the shrimp dry using paper towels and place in a medium bowl. Season with salt and black pepper, and toss to coat.

Heat the olive oil in a skillet over medium-high heat. Add the seasoned shrimp and cook for 1-2 minutes per side, until cooked through.

In a large salad bowl, combine the chopped romaine lettuce, halved cherry tomatoes, thinly sliced red onions, thinly sliced avocado, and cooked shrimp.

In a small bowl, whisk together the freshly squeezed lemon juice, extra virgin olive oil, Dijon mustard, honey, salt, and fresh ground black pepper.

Drizzle the dressing over the salad, and toss to combine. Taste for seasoning and adjust if necessary.

Garnish with chopped fresh parsley and serve immediately.

Refreshing Shrimp and Tomato Salad with Lemon-Honey Dijon Dressing

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