Chopped Shrimp Salad

Chopped Shrimp Salad 🍤🥗
Fresh, crisp, and packed with flavor—perfect for lunch, light dinner, or meal prep.

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Ingredients

Salad

• 1 lb cooked shrimp, peeled & deveined, chopped

• 4 cups romaine or mixed greens, chopped

• 1 cup cherry tomatoes, chopped

• 1 cucumber, diced

• ¼ cup red onion, finely diced

• 1 avocado, chopped

• Optional: corn, hard-boiled eggs, bacon bits, feta

Simple Lemon Dressing

• ¼ cup olive oil

• 2 tbsp fresh lemon juice

• 1 tsp Dijon mustard

• 1 small garlic clove, minced

• Salt & black pepper, to taste

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Instructions

1. Prep shrimp
   If not already cooked, sauté or boil shrimp until pink. Cool and chop.

2. Assemble salad
   In a large bowl, combine greens, shrimp, tomatoes, cucumber, onion, and avocado.

3. Make dressing
   Whisk olive oil, lemon juice, Dijon, garlic, salt, and pepper.

4. Toss & serve
   Drizzle dressing over salad and toss gently.

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Flavor & Texture

• Juicy shrimp

• Crisp veggies

• Bright, citrusy dressing

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Pro Tips

• Chill shrimp before chopping for clean cuts

• Add avocado last to prevent browning

• Use grilled shrimp for smoky flavor

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Variations

• Southwest: Add black beans, corn, cilantro, lime dressing

• Greek: Add feta, olives, oregano

• Creamy: Swap dressing for light dill or ranch dressing

• Low-Carb/Keto: Skip corn and tomatoes, add extra avocado

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Storage

• Best fresh

• Store undressed salad up to 24 hours refrigerated

If you want, I can turn this into a chopped shrimp salad wrap, a creamy shrimp chopped salad, or a high-protein meal-prep version 🥗✨