Shrimp Salad
A delicious and fresh shrimp salad combining succulent shrimp with vibrant vegetables, perfect for any occasion.
Ingredients
Main Ingredients
- 8 pieces jumbo peeled shrimp Peeled and deveined
- 2 cups chopped lettuce Any type of lettuce can be used
- ½ pieces red onion, sliced
- ½ pieces avocado, sliced
- ½ pieces sliced tomato
Seasoning and Dressing
- 2 tbsp fire roasted hummus For creaminess
- 1 tbsp garlic powder
- 1 tbsp Tony’s Creole Seasoning Or any creole seasoning
- 1 tbsp minced garlic
- 2 tbsp olive oil For cooking
- 1 tbsp paprika
- 1 tbsp oregano For garnish
- 1 to taste balsamic vinaigrette For dressing
Instructions
Preparation
- Gather all your ingredients. Peel and devein the shrimp if you haven't already. Rinse the lettuce, slice the red onion, avocado, and tomato to the desired thickness, and set them aside.
Cooking
- In a pan, heat olive oil over medium heat. Season the shrimp with garlic powder, Tony’s Creole Seasoning, minced garlic, and paprika. Cook the shrimp for about 2-3 minutes per side, or until they turn pink and are opaque.
Mixing
- While the shrimp are cooking, take a large bowl and add the chopped lettuce, sliced red onion, avocado, and tomato. Toss gently to combine.
Assembling
- Once the shrimp are cooked, remove them from the heat. Place the warm shrimp on top of the vegetable mixture in the bowl.
Finishing Touches
- Drizzle balsamic vinaigrette over the assembled salad. Add a dollop of fire roasted hummus on top.
- Sprinkle oregano over the salad for garnish.
Serving
- Serve the Shrimp Salad immediately for the best experience.
Notes
Store leftover salad in an airtight container in the refrigerator for up to two days. Best to layer shrimp on the bottom and veggies on top to prevent sogginess.