When it comes to summer, nothing beats the refreshing delight of a cold shrimp salad. Imagine succulent shrimp mingling with crisp vegetables, all tossed in a zesty dressing that dances on your taste buds. The aroma wafts through the air, promising a flavor explosion that beckons you to devour every last bite. For more inspiration, check out this dinner recipes recipe.

I remember the first time I made this dish; it was a scorching day, and my friends were lounging by the pool. I whipped up this cold shrimp salad, and the compliments flowed like the drinks we were sipping. It became our go-to summer recipe, perfect for picnics, barbecues, and lazy afternoons. Get ready to dive into a bowl of deliciousness!

I still chuckle when I think about how my friends couldn’t get enough of this dish at our last summer bash.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Shrimp: Use large, peeled shrimp for tenderness; they cook quickly and soak up flavors beautifully.

• Cucumber: Choose crisp cucumbers for crunch; they add refreshing moisture to the salad.

• Cherry Tomatoes: Juicy and sweet, these tomatoes burst in your mouth, adding a pop of color and flavor.

• Red Onion: Thinly sliced for that subtle sharpness; soak them in water first to mellow their bite.

• Avocado: Ripe avocados bring creaminess and richness that balances out the other ingredients perfectly.

• Lemon Juice: Freshly squeezed lemon juice brightens the entire dish; it’s essential for enhancing flavors.

• Olive Oil: A good quality extra virgin olive oil adds depth; it ties all the ingredients together beautifully.

• Fresh Herbs (like parsley or cilantro): Chopped fresh herbs elevate freshness and add aromatic notes that are irresistible.

• Salt and Pepper: Essential seasonings that enhance overall flavor; never underestimate their importance!

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Cold Shrimp Salad

Prep Your Shrimp: Start by boiling lightly salted water in a pot. Once boiling, add shrimp and cook until pink and opaque—about 2-3 minutes. Drain and cool them under cold running water.

Chop Your Veggies: While your shrimp cools, chop cucumber, cherry tomatoes, red onion, and avocado into bite-sized pieces. Aim for even sizes to ensure every forkful is balanced.

Mix It Up: In a large bowl, combine cooled shrimp with chopped veggies. Toss gently to avoid smashing the avocado while mixing everything together evenly.

Add Dressing: Drizzle olive oil and squeeze fresh lemon juice over the mixture. Season generously with salt and pepper before tossing again until well coated.

Add Fresh Herbs: Finally, sprinkle in chopped fresh herbs like parsley or cilantro to elevate freshness. Gently fold them into your salad for added flair without bruising them.

This salad will not only be refreshing but also bursting with vibrant colors that will make your eyes dance with joy! Serve immediately or chill in the fridge for 30 minutes to let flavors meld if you can wait that long!

If you want an extra kick of flavor or have some time on your hands, consider marinating your shrimp beforehand with garlic or spicy seasoning!

Now grab those plates because you’re ready to impress yourself (and anyone lucky enough to share this dish) with your culinary prowess! Enjoy every crunchy, creamy bite of this delightful cold shrimp salad!

Perfecting the Cooking Process

Start by boiling shrimp until they turn pink, then immediately plunge them into ice water. This halts cooking and preserves their tender texture.

Add Your Touch

Feel free to swap in your favorite veggies or add a splash of hot sauce for an extra kick. Experiment with different dressings for a unique flavor profile.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. Avoid reheating; this dish is best enjoyed cold.

The first time I made cold shrimp salad, my friends devoured it in minutes! Their rave reviews made me realize I’d stumbled onto something special that everyone can enjoy.

FAQ

Can I use frozen shrimp for this cold shrimp salad?

Absolutely! Just thaw them completely before cooking for best results.

What dressing works best with cold shrimp salad?

A light vinaigrette or lemon-based dressing enhances the fresh flavors perfectly.

How long does cold shrimp salad last in the fridge?

It stays fresh for about three days when stored properly in an airtight container.

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Cold Shrimp Salad

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• Author: Ann Foster
• Total Time: 20 minutes
• Yield: Serves 4

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Description

Savor the refreshing taste of this Cold Shrimp Salad, perfect for summer gatherings! Juicy shrimp combine with crisp cucumber, sweet cherry tomatoes, creamy avocado, and zesty dressing to create a vibrant dish that’s as delicious as it is beautiful. Ideal for picnics or light lunches, this easy-to-make salad highlights fresh ingredients and is sure to impress your guests.

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Ingredients

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• 1 lb large shrimp, peeled and deveined
• 1 medium cucumber, diced
• 1 cup cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 1 ripe avocado, diced
• 2 tbsp freshly squeezed lemon juice
• 3 tbsp extra virgin olive oil
• ¼ cup fresh parsley or cilantro, chopped
• Salt and pepper to taste

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Instructions

1. Boil lightly salted water in a pot. Add shrimp and cook until pink and opaque (about 2-3 minutes). Drain and cool under cold running water.
2. While shrimp cools, chop cucumber, cherry tomatoes, red onion, and avocado into bite-sized pieces.
3. In a large bowl, combine cooled shrimp with chopped veggies. Toss gently.
4. Drizzle olive oil and lemon juice over the mixture. Season with salt and pepper; toss again until well coated.
5. Fold in chopped herbs just before serving.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Salad
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 1 cup (approximately 250g)
• Calories: 290
• Sugar: 3g
• Sodium: 350mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 6g
• Protein: 21g
• Cholesterol: 180mg