Mediterranean Shrimp Salad

4.96 from 48 votes

Mediterranean Shrimp Salad is a fresh cold seafood salad that combines the gorgeous avocado and tomato pairing with tangy red onions and sauteed cooked shrimp. Perfectly seasoned, this is a light fresh salad that makes a guilt free dinner or a simple side dish that can be ready in under 10 minutes.

Prep Time15

Total Time15

Course: Salad Recipes, Seafood

Cuisine: Italian

Keyword: salad, shrimp

Servings: cups

Calories: 179kcal

Author: Trisha Haas - Salty Side Dish

Ingredients

1 cup cooked fresh shrimp
3 Roma tomatoes chopped
2 avocados chopped
1/2 cup red onion chopped or sliced
1 tablespoon olive oil
2 tablespoons lemon juice
salt and pepper
fresh cilantro to taste I used 1/3 cup chopped leaves

Instructions

Prepare your Shrimp - I know that shrimp can come in a can, but please do not use canned shrimp for this salad. I buy fresh shrimp right at the Seafood counter of my local grocery and in this case, to make it easy, buy the peeled and deveined shrimp.
Toss a little bit of olive oil and about a 1/2 a tablespoon of butter right in your pan and saute your shrimp till cooked. The shrimp turn the glossy uncooked color to white once ready. Do not overcook. My shrimp took approximately 6 minutes to saute.
Put shrimp in fridge to cool down.
Chop your veggies - First you need to peel your avocados and then chop down your avocados and tomatoes into bites. You can really adjust the level of bite you like to tiny bits or large chunks. I like to change it up depending on what I am serving this salad for. If its a side salad, i like the smaller bits of veggies but if I am serving as a meal, I like bigger bites.
Pull your shrimp out of fridge and remove tails.
You can easily slide tails off if you pay attention with how they are on and this reserves a lot of shrimp meat. If you cut the tales off, you are missing extra shrimp. It doesn't take too long to take the tails off, just a few extra minutes.
Chop your shrimp down into bites, I usually cut each shrimp into 3 pieces.
In a separate bowl, add your lemon juice, olive oil and spices.
Combine your veggies and shrimp into one bowl.
Pour your olive oil mixture of your salad and stir.
Add optional fresh cilantro- I would not add dried herbs to this salad.
Season with salt and pepper.

Video

Notes

OIL: I like to use olive oil in my salads, but if you like the flavors, sunflower oil and walnut oils work great as well and are a bit lighter in flavor

Cheese: I did not add any cheese, but FETA or Mozzarella Pearls make great choices for added cheese. Do not add shredded cheese or block cheese to this salad or it detracts from the taste

More Avocado: Yes, please! You could definitely add one more avocado to this recipe if you wanted or had one on hand

Nutrition