Refreshing Cold Shrimp Salad for Summer Bliss

When summer rolls around, there’s nothing quite like a cold shrimp salad to make your taste buds sing. Imagine succulent shrimp, glistening in a zesty dressing, mingling with crisp veggies and fresh herbs. It’s a symphony of flavors and textures that’s not just refreshing but downright delightful. Perfect for picnics, beach days, or simply as a light dinner on hot evenings, this dish promises to elevate any occasion.

This cold shrimp salad is more than just food; it’s an experience. I remember the first time I made it for a family gathering. My Aunt Edna declared it the highlight of the meal while my cousin Dave tried to sneak extra helpings when he thought no one was looking. The smell of the citrus and herbs wafting through the air made my heart race with anticipation—trust me, you will want to dive into this bowl.

I’ll never forget the time I brought this dish to a summer potluck and left everyone begging for the recipe.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Shrimp: Use large shrimp for a satisfying bite; they should be firm and slightly sweet.

• Lemon Juice: Freshly squeezed lemon juice brightens up all the flavors beautifully.

• Olive Oil: A good quality olive oil adds richness and depth; don’t skimp here.

• Cucumber: Choose a crisp cucumber for crunch; remove seeds if you prefer less moisture.

• Cherry Tomatoes: Their sweetness complements the savory elements perfectly; opt for ripe ones!

• Red Onion: A small amount adds flavor without overwhelming; soak in cold water if too pungent.

• Fresh Herbs (Dill or Parsley): These herbs enhance freshness; feel free to mix them up based on your preference.

• Salt & Pepper: Essential seasonings that bring all these wonderful flavors together!

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Cold Shrimp Salad

Cook the Shrimp: Start by bringing a pot of salted water to boil over medium heat. Add your fresh shrimp and cook until they turn pink and opaque—about 2-3 minutes will do! Drain them and plunge into ice water to stop cooking.

Prep Your Veggies: While shrimp cools, chop your cucumber into bite-sized pieces and halve those cherry tomatoes like they’re facing an existential crisis. Thinly slice your red onion—don’t cry! It’s part of cooking.

Create the Dressing: In a small bowl, whisk together lemon juice, olive oil, salt, and pepper until smooth like jazz music on a summer evening. Taste it—add more salt if needed!

Toss Everything Together: In a large mixing bowl, combine cooled shrimp with chopped veggies. Pour that luscious dressing over everything and toss gently until coated evenly—like giving each piece a loving hug.

Add Fresh Herbs: Finally, sprinkle your chopped dill or parsley over the salad for that pop of color and flavor. Give it one last gentle mix before serving—it needs love too!

This cold shrimp salad can be served immediately or stored in the refrigerator for about 30 minutes to let those flavors mingle even more delightfully. Enjoy every bite!

Perfecting the Cooking Process

Start by boiling the shrimp until they turn pink, then quickly cool them in ice water to maintain tenderness. This method ensures your shrimp are juicy and flavorful.

Add Your Touch

Feel free to swap out vegetables based on what’s fresh! Adding avocados or mango can bring a tropical twist to your cold shrimp salad.

Storing & Reheating

Store your cold shrimp salad in an airtight container in the refrigerator for up to two days. It’s best enjoyed chilled, so no reheating needed!

My first attempt at making cold shrimp salad was a disaster! I accidentally used frozen shrimp and forgot to thaw them properly. My friends were kind enough to choke down my crunchy creation, but now I’ve perfected this recipe and received rave reviews!

FAQ

Can I use frozen shrimp for cold shrimp salad?

Yes, but ensure they are fully thawed and drained before cooking.

What dressing goes well with cold shrimp salad?

A light vinaigrette or creamy dressing adds flavor without overwhelming the dish.

How long can I keep leftovers of cold shrimp salad?

Store leftovers in the fridge for up to two days for best quality.

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Cold Shrimp Salad

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This refreshing cold shrimp salad is a perfect summer dish, bursting with vibrant flavors and textures. Featuring succulent shrimp tossed with crisp cucumbers, sweet cherry tomatoes, and a zesty lemon dressing, it’s an ideal choice for picnics, barbecues, or light dinners. Quick to prepare and visually stunning, this salad is sure to impress your family and friends.

• Author: Jennifer
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: Serves 4
• Category: Salad
• Method: Boiling
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 lb large fresh shrimp (peeled and deveined)
• 2 tbsp freshly squeezed lemon juice
• 3 tbsp high-quality olive oil
• 1 medium cucumber (diced)
• 1 cup cherry tomatoes (halved)
• 1/4 medium red onion (thinly sliced)
• 1/4 cup fresh dill or parsley (chopped)
• Salt & pepper to taste

Instructions

1. 1. Cook the shrimp: Boil salted water in a pot. Add shrimp and cook until pink, about 2-3 minutes. Drain and plunge into ice water to cool.
2. 2. Prep the veggies: Dice cucumber, halve cherry tomatoes, and slice red onion.
3. 3. Make the dressing: Whisk together lemon juice, olive oil, salt, and pepper in a bowl.
4. 4. Combine: In a large bowl, mix cooled shrimp with the chopped vegetables. Pour dressing over and toss to coat evenly.
5. 5. Add herbs: Sprinkle fresh dill or parsley over the salad before serving.

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 220
• Sugar: 3g
• Sodium: 480mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 22g
• Cholesterol: 180mg

Keywords: Swap in seasonal vegetables like avocado or mango for a tropical twist. For best results, use raw shrimp cooked just right to avoid toughness.