Description
Ina Garten’s Shrimp Salad is a fresh and flavorful dish featuring tender sautéed shrimp tossed with crisp mixed greens, vegetables, and creamy avocado, all brought together by a tangy and slightly sweet homemade dressing. Perfect for a light lunch or an elegant appetizer, this salad combines simple ingredients with vibrant herbs for a deliciously satisfying meal.
Ingredients
For the Shrimp Salad:
- 1 pound large shrimp, peeled and deveined (preferably wild-caught or sustainably sourced)
- 1 tablespoon olive oil (for cooking the shrimp)
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- Salt and pepper to taste
- 4 cups mixed greens (such as arugula, baby spinach, or a spring mix)
- 1 cucumber, peeled and diced
- 1 red bell pepper, diced
- ½ red onion, thinly sliced
- 1 avocado, sliced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh dill (optional, for an added herb flavor)
For the Dressing:
- ¾ cup mayonnaise (use halal-certified, or substitute with Greek yogurt for a lighter option)
- 2 tablespoons Dijon mustard (ensure no wine vinegar is included)
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon honey (for a touch of sweetness)
- Salt and pepper to taste
- 1 teaspoon dried dill or 1 tablespoon fresh dill (optional)
Instructions
- Season the Shrimp: Begin by preparing the shrimp. If not peeled and deveined, do so carefully, leaving tails on for presentation. Pat shrimp dry with paper towels to ensure even cooking. Toss shrimp with olive oil, garlic powder, paprika, salt, and pepper until well-coated.
- Cook the Shrimp: Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side until pink and opaque. Avoid overcooking to keep shrimp tender. Transfer shrimp to a plate and let cool slightly.
- Chill the Shrimp: Refrigerate the shrimp for about 20 minutes to chill before assembling the salad.
- Prepare the Vegetables: While shrimp cools, peel and dice cucumber, dice red bell pepper, and thinly slice red onion. Slice avocado and sprinkle with lemon juice to prevent browning. Chop fresh parsley and dill if using.
- Assemble the Salad Base: In a large bowl, combine mixed greens, cucumber, red bell pepper, and red onion. Add sliced avocado and sprinkle with fresh herbs.
- Make the Dressing: In a small bowl, whisk together mayonnaise (or Greek yogurt), Dijon mustard, lemon juice, olive oil, and honey. Season with salt and pepper. Stir in dried dill or fold in fresh dill after mixing.
- Adjust Seasoning: Taste the dressing and modify sweetness or acidity by adding more honey or lemon juice as desired.
- Assemble the Shrimp Salad: Add chilled shrimp to the vegetable mixture. Drizzle dressing over salad and toss gently to combine all ingredients evenly.
- Serve: Transfer the salad to a serving platter or individual bowls. Garnish with extra fresh herbs, a drizzle of olive oil, or additional avocado slices if desired.
- Enjoy: Serve the shrimp salad immediately or chill for another 15-20 minutes before serving for a colder dish.
Notes
- You can substitute mayonnaise with Greek yogurt for a lighter dressing option.
- Keep the shrimp slightly undercooked to avoid toughness as they will continue to cook slightly while cooling.
- Lemon juice on avocado slices prevents browning and keeps the salad visually appealing.
- Fresh dill adds a nice herbal brightness but can be omitted if unavailable.
- This salad is best consumed within the same day for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
