Shrimp Salad Recipe

Prepare and Marinate Shrimp

Rinse shrimp under cold water and pat dry with paper towels. In a bowl, combine olive oil, lemon juice, minced garlic, smoked paprika, kosher salt, black pepper and red pepper flakes (if using). Add the shrimp and toss until evenly coated. Let marinate at room temperature for 10–15 minutes (no more than 30 minutes to avoid toughening).

Cook Shrimp

Heat a large skillet over medium-high heat. Add a drizzle (about 1 tsp) of olive oil if the pan is dry. When hot, add shrimp in a single layer and cook 1.5–2 minutes per side until pink and opaque and edges curl slightly. Do not overcook. Transfer cooked shrimp to a plate and allow to rest a few minutes.

While shrimp marinates, make the dressing. In a small bowl or jar combine extra-virgin olive oil, white wine vinegar, Dijon mustard, honey, salt, and pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning—add a little more vinegar for tang, oil for mellowness, or honey for sweetness.

Assemble the salad base: in a large bowl, add the mixed salad greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. Toss gently to combine.

Dress the salad: drizzle about half the dressing over the greens and toss lightly to coat. Add more dressing to taste; reserve a small amount for the shrimp if desired.

Add shrimp and toppings: arrange the warm shrimp over the dressed greens. Add sliced avocado, chopped fresh herbs, toasted nuts, and crumbled cheese. Squeeze lemon wedges over the top for bright acidity.

Serve: divide the salad among plates or serve family-style. Offer remaining dressing and lemon wedges on the side. Serve immediately so the shrimp stays warm and the avocado remains fresh.