Summer Shrimp Salad

Summer Shrimp Salad

6 Reviews
From: EatingWell Magazine, June 2019

Use an array of colorful tomatoes to make this healthy shrimp salad pop. Cooking the shrimp with fresh herbs and garlic infuses them with flavor without coming off too strong for a light dinner salad that's perfect for summer entertaining.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1¼ pounds raw shrimp (21-25 count), peeled and deveined
  • ¼ cup extra-virgin olive oil
  • 10 sprigs fresh thyme
  • 4 cloves garlic, crushed
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • ¼ cup lemon juice
  • 1 medium English cucumber, diced
  • 3 large heirloom tomatoes, chopped
  • ½ cup chopped fresh basil, plus more for garnish

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F.
  2. Toss shrimp with oil, thyme and garlic on a rimmed baking sheet. Sprinkle with salt and pepper. Bake until the shrimp are pink and firm, 8 to 10 minutes.
  3. Transfer the shrimp to a large bowl (discard thyme and garlic). Add lemon juice and stir to coat. Gently stir in cucumber, tomatoes and basil. Arrange the shrimp and vegetables in a serving bowl. Serve drizzled with any dressing left in the bowl and garnish with more basil, if desired.
  • Note: At her restaurant, Compère Lapin in New Orleans, CHEF NINA COMPTON pairs culinary inspiration from her Caribbean upbringing with Louisiana's indigenous ingredients, such as the shrimp in this salad. The Top Chef finalist chooses Louisiana wild gulf shrimp for their sweeter flavor.

Nutrition information

  • Serving size: about 2 cups
  • Per serving: 290 calories; 15 g fat(2 g sat); 2 g fiber; 10 g carbohydrates; 31 g protein; 29 mcg folate; 228 mg cholesterol; 5 g sugars; 0 g added sugars; 1,208 IU vitamin A; 25 mg vitamin C; 138 mg calcium; 2 mg iron; 322 mg sodium; 810 mg potassium
  • Nutrition Bonus: Vitamin C (42% daily value), Vitamin A (24% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 3½ lean protein, 2½ fat, 1½ vegetable

Reviews 6

August 02, 2019
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By: jay
Loved the concept. I poached the shrimp vs. roasting. Pot of boiling water and added lemon quarters and garlic for about 10 minutes at a simmer. Then added the shrimp (in shell) for 3 minutes. Removed shrimp and put in ice bath. Then peeled & deveined. I also sliced each shrimp in half length wise. Makes a great beach portable lunch.
June 23, 2019
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By: lisa
Delicious and easy to prepare. Great for a warm summer night! I substituted marjoram for thyme and halved colorful grape tomatoes, served over a baby kale blend of greens. I misread and minced two cloves of garlic which fortunately was just enough for our taste! Made the whole recipe for two, enjoyed it the next day for lunch.
May 19, 2019
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By: Dawn
I just made this and it’s delish! I did tweak it some. I didn’t have fresh basil on hand and just returned from shopping so I substituted with tarragon, dill, Italian herbs ( all dried) and red pepper flakes for a little kick. I added fresh parsley as well. My children thought this was a great dish as well. Winner Winner!!!
May 16, 2019
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By: Susanebere
Made this tonight exactly as written with fresh Gulf shrimp and basil from the garden. It was so fresh and subtle and beautiful. And light, healthy, and tasty! I love your magazine and your light, healthy, easy and delicious recipes. Clean but not crazy...ykwim
May 14, 2019
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By: Danielle Roberts
Amazing!!! Make sure you salt and pepper the shrimp generously. I added extra thyme and garlic and cooked longer because I had larger shrimp. Love This recipe!!! Thank you!
May 13, 2019
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By: Benita Krisher Coffman
My oven was occupied so I sauteed the shrimp in my cast iron skillet. We liked this recipe though it was just a tad bland. Maybe I skimped on the fresh thyme. Next time I make it I'll use more salt and pepper on the shrimp. Maybe rosemary would help, too? Or not. I'd make it again. Fresh basil and heirloom tomatoes are the bomb. Mmmmm.
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