Shrimp Salad Recipe
Large, tender shrimp on tossed greens. Garnished with tomatoes, hard-boiled egg, and other garden vegetables.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Shrimp
Garnish
Method
Preparation of Salad Base
- 1
Prepare Vegetables
Rinse the mixed greens under cold water and spin dry. Halve the cherry tomatoes, slice the cucumber, radishes, and bell pepper into bite-sized pieces.
Cooking Shrimp
- 2
Sauté the Shrimp
In a large skillet, heat the olive oil over medium heat. Mince the garlic and add it to the skillet, sautéing for about 1 minute until fragrant. Add the shrimp, salt, pepper, and lemon juice. Cook for 3-5 minutes, or until the shrimp turn pink and opaque.
Assembly
- 3
Assemble the Salad
In a large mixing bowl, combine the prepared mixed greens, cherry tomatoes, cucumber, radishes, and bell pepper. Toss gently to mix the ingredients evenly.
- 4
Add Shrimp
Once the shrimp are cooked, remove them from the skillet and let them cool slightly. Add the shrimp on top of the mixed greens.
- 5
Garnish
Slice the hard-boiled eggs and place them on top of the salad. Sprinkle the fresh parsley for added flavor and presentation.