Here in Tenerife, where I live, the temperature in summer can easily reach 100+°F. In this heat, no one wants to sit in the kitchen using an oven or blasting a stove. So, my go-to meals are usually light protein dishes cooked in an air fryer or salads. But if by the second week of July, you’re tired of eating greens, I got you! Here’s a simple recipe on how to make shrimp salad when you don’t feel like sweating in the kitchen. As a bonus, the recipe is not just refreshing, but also tasty, zesty, and filling.
Jump to RecipeHow to make shrimp salad at home in 6 steps
Step one: Peel the shrimp
If you bought peeled and deveined shrimp – skip this step. For those of us who like getting our hands dirty, let’s peel the shrimp. Peel the shell and remove the head. Then, use a fork to hook the dark line (the vein) and remove it.
As you can see in the picture, my local store brought me large prawns instead of the shrimp I ordered, but they are just as good for this recipe as the shrimp.
Step two: Sear the shrimp
Even if you’re using pre-cooked shrimp, you can sear it for a minute or two just to make it crispier. You can also add your favorite seasoning to give it extra flavor. If you buy raw shrimp, sear it until it turns pink.
Step three: Chop your veggies and greens
Wash and chop red, green, and yellow bell peppers, tomatoes, lettuce, cucumber, mango, and parsley. I prefer dicing everything into small pieces as it makes it easier to eat the salad without half of it dropping back onto your plate.
Step four: Toast the seeds
This step isn’t necessary, but trust me, it makes a big difference. Toasting your sunflower seeds gives them a much better taste and after toasting, the seeds add more flavor to the salad. Heat the seeds without any oil in a frying pan, stirring occasionally for just a few minutes, until they turn golden brown.
Step five: Make the dressing
No salad can go without a good dressing. To make a dressing for this salad, mix olive oil, mustard, honey, lemon juice, red wine vinegar, and salt and pepper. Pour it over your greens and shrimp and mix everything well.
Step six: Serve
Your salad is ready to be served. Sprinkle it with fresh parsley, and taste it to adjust the salt and pepper. Skanaus!
Full recipe on how to make shrimp salad
Refreshing Summer Shrimp Salad
Ingredients
Shrimp salad
- 500 g Shrimp
- 1 Medium-sized lettuce
- 1/2 Red bell pepper
- 1/2 Green bell pepper
- 1/2 Yellow bell pepper
- 2 Tomatoes
- 1/2 Dutch cucumber
- 1 Mango
- 3 tbsp Sunflower seeds
- Handful Fresh parsley
Salad dressing
- 1/4 cup Olive oil
- 2 tsp Mustard
- 2 tsp Honey
- 1/2 Lemon juice
- 1/2 tsp Red wine vinegar
- Salt and pepper to taste
Instructions
- If using unpeeled shrimp, remove the shell and head. Use a fork to remove the dark vein.
- Sear the shrimp to add crispiness, even if they're pre-cooked. For raw shrimp, sear until they turn pink.
- Wash and chop red, green, and yellow bell peppers, tomatoes, lettuce, cucumber, mango, and parsley.
- Heat the seeds in a dry frying pan, stirring occasionally, until they turn golden brown.
- Mix olive oil, mustard, honey, lemon juice, red wine vinegar, salt, and pepper. Pour this over your greens and shrimp, then mix thoroughly to combine all ingredients.
- Finish by sprinkling fresh parsley over the top. Taste and adjust the salt and pepper as needed before enjoying your refreshing meal.
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