Here is a simple yet extremely flavourful shrimp salad recipe. It makes the perfect meal for lunch or dinner. If you’re in a rush, you can skip the pan-seared citrus-flavored shrimp, and use any cooked/cocktail shrimp you have on hand. The creamy avocado, and the crunch of sliced almonds brings this salad together in a wonderful way! Side note: I did not taste shrimp until my first year at university! It was not a staple in our diet, growing up.
1lb citrus pan-seared shrimp (made ahead of time and refrigerated- see below for the quick and easy instruction)
8 cups of Greens
Extra virgin olive oil (for drizzling)
Juice of 1/2 a Lemon
1 Avocado (diced)
1 Shallot (minced)
4 ounces of Sliced almonds (toasted)
Kosher salt and pepper
Toss the shrimp with the salad greens in a large bowl.
Lightly drizzle with olive oil and lemon juice, tossing lightly to coat.
Add the avocado, shallots and sliced almonds and then season with kosher salt and black pepper and serve.
**If you’re opting to make the citrus pan-seared shrimp, please see details below. You can make this recipe ahead of time, so that you can throw your salad together quickly on busy days.
Ingredients for citrus pan-seared shrimp:
1 tablespoon olive oil
1/2 cup fresh lemon juice (3 lemons)
6 garlic cloves , pressed or minced
1 tablespoon finely chopped red onion
1 tablespoon chopped fresh parsley
black pepper and kosher salt to taste
3 lbs medium shrimp , peeled and deveined
In a medium bowl, whisk together the olive oil, lemon juice, garlic, onion, and 2 teaspoons of the parsley. Pour the mixture into a large skillet set over medium heat. Bring to a simmer and cook until reduced by half, about 6 to 8 minutes.
Add the shrimp, season with kosher salt and black pepper, cover, and cook until they turn pink, about 5 minutes.