Ready in just about 5 minutes, this Simple Cold Shrimp Salad is as easy to make as it is delicious to eat! Perfect for lunch at the office or as a light meal, it could also be served as a side and would no doubt be the star of any given potluck!
Without a doubt, this super simple shrimp salad has to be one of my favorite salads in the world. It’s so easy to make and harbors SO MUCH FLAVOR under its hood, plus, it’s such a crazy nutritional powerhouse to boot, it’s a total winner in my book.
This was actually one of the very first recipes I’d ever shared on here; so yeah, I think I made this salad once or twice over the course of my life. And I don’t ever even change a thing, either. I think it’s perfect, just as it is. Still, I thought it was about time I revamped the pictures a bit…
When I started making this salad as a young adult, I had no idea that it was actually good for me. I made it mostly because it combined a whole bunch of my very favorite foods, and was so convenient to put together, too. I mean, most of the ingredients you probably have on hand practically all the time, be it in your pantry, fridge or freezer. I don’t know about you, but shrimp is something that I make sure I always have in my freezer. They’re so good and quick to make, and they sure have saved my life on more than one occasion.
And they’ve become a part of this very salad more often than I could count…
Combine the cooked shrimp, sliced hearts of palm, baby corn, cherry tomatoes, diced avocado, sliced black olives and chopped fresh parsley into a large salad bowl.
In a small container or measuring cup, combine some evoo, lemon juice, balsamic vinegar, Dijon mustard, dried oregano, sambal oelek, chili pepper flakes, garlic powder, black pepper and salt and whisk vigorously with a fork until well combined; Pour over the salad and toss delicately until well combined.
Not a fan of heat? Feel free to leave the sambal oelek and chili pepper flakes out.
Technically, your salad is now ready to serve, but if time permits, cover it and place it in the refrigerator for an hour or two to allow flavors to fully develop. It’ll only taste like a million times better !
And if you should be lucky enough as to generate leftovers, know that they will keep in the refrigerator in an airtight container for up to a couple days.
Needed a lunch for tomorrow? There you are; you’re all set!
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Simple Cold Shrimp Salad
- Combine the cooked shrimp, hearts of palm, baby corn, cherry tomatoes, avocado, sliced black olives and fresh parsley in a large bowl.
- In a small container or measuring cup, combine the ingredients for the vinaigrette and whisk vigorously with a fork until well combined; Pour over the salad and toss delicately until well combined.
- Serve immediately, or, if time permits, cover and place the salad in the refrigerator for an hour or two to allow flavors to fully develop.
- Any leftovers will keep in the refrigerator in an airtight container for up to 2 days.
*I used Marina Del Ray's Wild Caught Argentinian Shrimp, size 20/40
*Editor’s Note: This post was originally published in December of 2011 and has since been completely revamped and updated with better pictures. A few minor modifications to the original recipe may also have been made.