We are still in the throws of summer which means lots of fresh eats! I can’t think of anything better during these hot days than something like this Summer Shrimp Salad. It is fresh and light and requires minimal cooking. Perfect as a lunch, a starter or a side dish to a summer barbecue.
This was one of those things I made recently with zero expectations. In fact, I had no clue what I was making until it started coming together. And it turned out so great, I had to turn it into a recipe to share with you all. I love when that happens. I have talked about that so many times. How quite often it is the unexpected things that turn out the best for me in the kitchen. Sometimes I have things planned to the tee and spend hours slaving away at it only for it to turn out to be a great big giant flop. So, this was pleasant surprise.
Anyway, this was fantastic and perfect for warmer weather like my Shrimp Linguine in a White Wine Sauce.
What Dressing To Use For The Salad
Let’s talk a little about what to dress this salad with. When you look at the recipe below, you will notice I didn’t add a dressing. The reason is because I think it can carry so many flavours, so I thought I could add those here.
- I served it with a Lemon Vinaigrette. That is probably one of my favourite salad dressings and I use it more than I use anything else. You can click here for the recipe to that dressing.
- Another great alternative for this salad would be a Honey Mustard Dressing. Okay, I don’t have a recipe on the blog for that one but here is how I do it: 2 tablespoons olive oil ,2 tablespoons vinegar, 1 tablespoon honey, 1 teaspoon mustard, salt and pepper. Combine the ingredients and whisk or shake.
If neither of these suit you, just use straight oil and vinegar or use your favourite dressing, Although I probably wouldn’t recommend a creamy dressing as it will take away from the freshness.
Notes About the Summer Shrimp Salad
Honestly, this is the easiest salad. It might look a bit on the fancy side, but it’s just a bunch of ingredients put on a plate. Simple!
- The shrimp and the tomatoes for the salad can be cooked in advance and then put on the salad when you are ready to serve it. In fact, I would say it is better if the tomatoes and the shrimp have cooled completely before putting the salad together.
- You can use whatever type of salad leaves you like. I bought a bag of those mixed variety baby leaves. I find they not only look nice but they have a delicate flavour that suites this type of salad.
- I used a Spanish cured cheese but you can use whatever cheese you have or prefer. I think parmesan would also work quite well.
- The figs are a must, so don’t skip them. My husband thought it was a strange addition until he tasted it and said it tasted great!
- And as for the dressing, refer to the notes above or just dress it what you like best.
Summer Shrimp Salad
- 1/2 lb shrimp raw, peeled and cleaned
- A big bowl of baby leaf lettuce
- 1 Pint cherry tomatoes
- 1 Avocado halved and sliced
- 3 Figs thinly sliced
- 2 oz parmesan cheese
- Small bunch fresh chopped parsley finely chopped
- Juice of one lime
- 2 Cloves garlic crushed
- 2 Tablespoons olive oil divided
- 1/2 Teaspoon salt
- In a medium bowl, combine the shrimp, lime juice, salt, and one tablespoon of olive oil. Set aside.
- Preheat oven to 350 degrees. Put the cherry tomatoes in a small baking tin and drizzle over one tablespoon of the olive oil. Roast for about 15 minutes. Remove from oven and set aside to cool.
- Heat a large skillet over high heat for about a minutes. Add the shrimp and cook for 3-4 minutes until cooked through and pink. Remove from heat and set aside.
- On a large salad plate, arrange the lettuce and top with avocados, figs, cherry tomatoes, cheese and shrimp. Top off with a little parsley and serve with salad dressing of your choice.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.