Irresistible Shrimp Salad
A vibrant and refreshing salad featuring succulent shrimp, crunchy vegetables, and a zesty balsamic vinaigrette.
Ingrédients
For the Salad
- 8 jumbo jumbo peeled shrimp Peel and devein if necessary.
- 2 cups chopped lettuce Enough to fill your bowl.
- 1/2 medium red onion, sliced
- 1/2 medium avocado, sliced
- 1/2 medium sliced tomato
- 2 tbsp fire-roasted hummus For added creaminess.
- 1 tbsp garlic powder
- 1 tbsp Tony’s Creole Seasoning
- 1 tbsp minced garlic
- 2 tbsp olive oil For cooking the shrimp.
- 1 tbsp paprika
- 1 tbsp oregano (for garnish)
- to taste balsamic vinaigrette For dressing the salad.
Instructions
Preparation
- Gather all your ingredients, ensuring you have everything ready to go.
- Peel and devein the shrimp if necessary.
- Rinse the lettuce under cold water and chop it into bite-sized pieces.
- Slice up the red onion, avocado, and tomato and set them aside.
Cooking the Shrimp
- Heat olive oil in a pan over medium heat.
- Season the shrimp generously with garlic powder, Tony’s Creole Seasoning, minced garlic, and paprika.
- Cook the shrimp for about 2-3 minutes on each side until they turn pink and opaque.
Mixing the Salad
- In a large bowl, combine the chopped lettuce, sliced red onion, avocado, and tomato.
- Gently toss the vegetables together to ensure an even distribution.
Assembling the Salad
- Once the shrimp are cooked, place them on top of the vegetable mixture in the bowl.
- Drizzle balsamic vinaigrette over the salad as your dressing of choice.
- Add a generous dollop of fire-roasted hummus on top for added creaminess.
- Sprinkle oregano over the salad for a beautiful finishing touch.
Serving
- Serve the salad immediately to enjoy the best texture and flavor.
Notes
For substitutions, grilled chicken can be used instead of shrimp. Swap out the lettuce for spinach or arugula as desired. Store leftovers in an airtight container in the refrigerator for up to 2 days.