23+ Fresh & Flavorful Summer Shrimp Salad Recipes to Try This Season

When the weather warms up, there’s nothing quite like a light, refreshing salad to satisfy your hunger while keeping things simple and healthy.

Shrimp, with its sweet, succulent flavor and versatility, is the perfect protein for a summer salad.

Whether you’re hosting a barbecue, planning a picnic, or simply enjoying a quiet meal at home, shrimp salads offer the perfect combination of fresh ingredients and bold flavors to brighten your day.

In this blog post, we’ve gathered over 23+ amazing shrimp salad recipes that range from tangy and zesty to creamy and savory.

Each recipe is designed to keep your meals light, healthy, and bursting with seasonal goodness.

From tropical-inspired salads with pineapple and mango to more traditional options with creamy avocado and lemon, these recipes are perfect for any occasion.

23+ Fresh & Flavorful Summer Shrimp Salad Recipes to Try This Season

With over 23+ delicious summer shrimp salad recipes to choose from, you now have a world of vibrant, fresh flavors at your fingertips.

Whether you’re in the mood for something sweet, spicy, or tangy, there’s a shrimp salad here that will perfectly match your taste preferences.

These salads are not only light and healthy but also easy to prepare, making them the ideal choice for busy summer days.

So, why not make shrimp the star of your next summer meal?

Grab some fresh shrimp, your favorite veggies, and dressings, and let these recipes inspire your next culinary adventure.

Tropical Shrimp & Mango Salad

Bright, juicy mango pairs with tender shrimp in this tropical-inspired salad that tastes like a summer getaway.

With creamy avocado, crunchy cucumbers, and a tangy lime dressing, this dish is both refreshing and satisfying—perfect for backyard barbecues or poolside lunches.

Ingredients:

• 1 lb cooked shrimp, peeled and deveined
• 1 ripe mango, diced
• 1 avocado, diced
• 1 small cucumber, sliced thin
• 1/4 red onion, thinly sliced
• 2 cups arugula or baby spinach
• Juice of 2 limes
• 2 tbsp olive oil
• 1 tbsp honey
• Salt and pepper to taste
• Chopped fresh cilantro (optional)

Instructions:

1. In a large bowl, whisk together lime juice, olive oil, honey, salt, and pepper to make the dressing.
2. Add the shrimp, mango, avocado, cucumber, and red onion to the bowl.
3. Gently toss everything together to coat evenly in the dressing.
4. Serve over a bed of arugula or baby spinach.
5. Garnish with fresh cilantro if desired.

This salad is a harmonious blend of sweet, creamy, and tangy, with a refreshing crunch from the cucumber.

It’s easy to make and travels well, making it an ideal option for summer picnics or a light dinner on the patio.

Mediterranean Shrimp & Quinoa Salad

This nutrient-packed salad is a Mediterranean dream, loaded with juicy shrimp, crisp veggies, tangy feta, and protein-rich quinoa.

The lemon-oregano vinaigrette brings it all together, making it perfect for a wholesome lunch or a vibrant side dish for grilled meats.

Ingredients:

• 1 lb shrimp, cooked and chopped
• 1 cup cooked quinoa, cooled
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup kalamata olives, sliced
• 1/4 cup crumbled feta cheese
• 2 tbsp fresh parsley, chopped

Dressing:

• 3 tbsp olive oil
• Juice of 1 lemon
• 1 tsp red wine vinegar
• 1/2 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together the olive oil, lemon juice, vinegar, oregano, salt, and pepper.
2. In a large mixing bowl, combine shrimp, quinoa, cherry tomatoes, cucumber, red onion, olives, and feta.
3. Drizzle with the dressing and toss until well combined.
4. Top with chopped parsley and serve chilled or at room temperature.

Packed with bold flavors and textures, this salad is satisfying enough to be a meal on its own but also works well as part of a larger Mediterranean spread.

The lemony vinaigrette lifts the whole dish and ties all the ingredients together beautifully.

Spicy Southwest Shrimp Salad

A lively mix of Tex-Mex flavors comes together in this bold and colorful shrimp salad.

With grilled corn, black beans, creamy avocado, and a chipotle-lime dressing, it’s got just the right amount of kick to wake up your taste buds and keep summer mealtime exciting.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1 tbsp olive oil
• 1 cup grilled corn (cut from cob)
• 1/2 cup canned black beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 4 cups mixed greens or romaine
• 2 green onions, sliced

Chipotle-Lime Dressing:

• 1/2 cup Greek yogurt
• 1 tbsp lime juice
• 1 tsp honey
• 1/2 tsp chipotle powder (or more to taste)
• Salt to taste

Instructions:

1. Toss shrimp with chili powder, paprika, and olive oil. Grill or sauté until pink and cooked through, about 3–4 minutes per side.
2. In a small bowl, whisk together the dressing ingredients until smooth.
3. In a large bowl, combine the greens, grilled corn, black beans, cherry tomatoes, avocado, and green onions.
4. Add the cooked shrimp and drizzle with the chipotle-lime dressing.
5. Toss lightly and serve immediately.

This salad is the perfect balance of heat and creaminess, with vibrant textures from fresh vegetables and bold Southwest spices.

It’s a standout dish for summer dinners when you’re craving something hearty yet refreshing.

Shrimp & Watermelon Feta Salad

Juicy watermelon, salty feta, and succulent shrimp create a salad that’s as refreshing as it is unique.

The sweet and savory contrast, enhanced by a zesty mint-lime dressing, makes this salad a true showstopper for summer gatherings or lazy afternoon lunches.

Ingredients:

• 1 lb cooked shrimp, chilled
• 2 cups seedless watermelon, cubed
• 1/2 cup crumbled feta cheese
• 1/4 red onion, thinly sliced
• 2 cups mixed greens or baby arugula
• 2 tbsp chopped fresh mint
• 1 tbsp lime juice
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
2. In a large bowl, combine shrimp, watermelon, red onion, and feta.
3. Gently toss with the dressing.
4. Serve over a bed of greens and sprinkle with fresh mint.

This salad is cool and vibrant with each bite offering a refreshing burst of flavor.

It’s perfect for serving at outdoor lunches or as a light dinner option that won’t weigh you down during warm evenings.

Thai-Inspired Shrimp Noodle Salad

This cold noodle salad is bursting with Thai flavors—savory shrimp, crunchy vegetables, and a punchy peanut-lime dressing make it a craveable dish that’s as fun to eat as it is to prepare.

It’s ideal for a no-heat meal that keeps your kitchen cool and your taste buds buzzing.

Ingredients:

• 8 oz rice noodles
• 1 lb cooked shrimp, chopped
• 1/2 cup shredded carrots
• 1/2 red bell pepper, thinly sliced
• 1/4 cup chopped cilantro
• 2 green onions, sliced
• 1/4 cup chopped peanuts

Peanut-Lime Dressing:

• 3 tbsp creamy peanut butter
• 1 tbsp soy sauce
• 1 tbsp honey or maple syrup
• Juice of 1 lime
• 1 tsp sesame oil
• 1–2 tbsp warm water (to thin, if needed)

Instructions:

1. Cook rice noodles according to package instructions. Rinse under cold water and drain.
2. In a bowl, whisk together dressing ingredients until smooth.
3. In a large bowl, combine noodles, shrimp, carrots, bell pepper, cilantro, and green onions.
4. Toss with the dressing until evenly coated.
5. Top with chopped peanuts before serving.

Packed with color, texture, and bold taste, this noodle salad is a summer favorite that can be made in advance and served cold.

It’s also great for picnics, potlucks, or work lunches.

Shrimp & Avocado Caprese Salad

A coastal twist on the Italian classic, this shrimp and avocado Caprese salad is creamy, juicy, and incredibly refreshing.

With ripe tomatoes, mozzarella, basil, and a balsamic glaze, it’s the perfect blend of Mediterranean simplicity and summer indulgence.

Ingredients:

• 1 lb shrimp, grilled or sautéed
• 2 ripe avocados, sliced
• 2 large heirloom tomatoes, sliced
• 8 oz fresh mozzarella, sliced
• Fresh basil leaves
• 2 tbsp olive oil
• Balsamic glaze (for drizzling)
• Salt and pepper to taste

Instructions:

1. Arrange slices of tomato, avocado, mozzarella, and shrimp on a platter.
2. Tuck fresh basil leaves in between layers.
3. Drizzle with olive oil and balsamic glaze.
4. Season with salt and pepper to taste.
5. Serve immediately or chill slightly before serving.

This salad is as beautiful as it is delicious, showcasing the best of summer produce with a luxurious flair.

It’s ideal as a starter for al fresco dinners or as a centerpiece salad at a summer party.

Shrimp & Cucumber Dill Salad

This salad combines the crispness of cucumber with the coolness of dill, creating a refreshing summer dish that’s simple yet flavorful.

The tangy lemon dressing highlights the natural sweetness of the shrimp, making it a light and satisfying option for hot days.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 cups cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 1/2 cup fresh dill, chopped
• 1/2 cup Greek yogurt
• 2 tbsp lemon juice
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together Greek yogurt, lemon juice, olive oil, salt, and pepper to create the dressing.
2. In a large bowl, combine shrimp, cucumber, red onion, and dill.
3. Pour the dressing over the salad and toss to coat.
4. Chill for 15–20 minutes before serving for the best flavor.

This salad is fresh, crisp, and a perfect balance of creamy and tangy. It’s ideal for serving at a summer gathering or enjoying as a light lunch on a hot day.

The dill adds a delightful herbaceous note that elevates the whole dish.

Shrimp & Roasted Corn Salad with Avocado

This hearty yet light shrimp salad combines the smoky sweetness of roasted corn with creamy avocado and tender shrimp.

The cilantro-lime dressing ties everything together, creating a satisfying and flavor-packed dish that’s perfect for summer BBQs or picnics.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 ears of corn, husked and roasted
• 1 avocado, diced
• 1/2 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 2 cups mixed greens (or romaine lettuce)

Cilantro-Lime Dressing:

• 3 tbsp olive oil
• Juice of 1 lime
• 1 tbsp honey
• 1/2 tsp cumin
• Salt and pepper to taste

Instructions:

1. Roast the corn by grilling it or placing it under the broiler for 10 minutes, turning occasionally. Once roasted, cut the kernels off the cob.
2. In a large bowl, combine shrimp, roasted corn, avocado, red bell pepper, red onion, and cilantro.
3. In a separate bowl, whisk together the dressing ingredients.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve the salad on a bed of mixed greens.

This salad is a perfect combination of sweet, savory, and creamy.

The roasted corn adds a touch of smokiness, while the creamy avocado provides richness. This salad is great for a laid-back summer meal that still feels indulgent.

Shrimp & Spicy Mango Salsa Salad

If you love bold flavors, this spicy mango salsa shrimp salad will become your go-to for summer meals. With a fresh, fiery mango salsa and sweet shrimp, this salad offers a burst of tropical heat that’s sure to impress.

The cilantro-lime dressing adds a zesty finish that makes every bite exciting.

Ingredients:

• 1 lb shrimp, cooked and chilled
• 2 ripe mangoes, diced
• 1/2 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and minced (optional for spice)
• 1 tbsp fresh cilantro, chopped
• 2 cups mixed greens or arugula

Cilantro-Lime Dressing:

• 3 tbsp olive oil
• Juice of 1 lime
• 1 tbsp honey
• 1/2 tsp chili powder
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together olive oil, lime juice, honey, chili powder, salt, and pepper to make the dressing.
2. In a medium bowl, combine diced mango, red bell pepper, red onion, jalapeño (if using), and cilantro to make the salsa.
3. On a large platter or in a bowl, arrange the mixed greens or arugula.
4. Top with shrimp and spoon the mango salsa over the top.
5. Drizzle the cilantro-lime dressing over the salad before serving.

This salad is a party for the taste buds, offering a balance of sweet, spicy, and tangy flavors.

It’s perfect for serving at summer gatherings or enjoying a light yet satisfying meal that’s full of tropical flair.

Shrimp & Avocado Citrus Salad

This citrusy shrimp and avocado salad is bursting with fresh, zesty flavors. The combination of shrimp, juicy citrus fruits, creamy avocado, and a tangy dressing makes this salad an absolute hit for summer picnics or light dinners.

The refreshing dressing perfectly complements the sweetness of the shrimp and the tartness of the citrus.

Ingredients:

• 1 lb shrimp, cooked and chilled
• 1 grapefruit, peeled and segmented
• 1 orange, peeled and segmented
• 2 ripe avocados, diced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 4 cups mixed greens or arugula

Citrus Dressing:

• 3 tbsp olive oil
• 2 tbsp fresh orange juice
• 1 tbsp honey
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together olive oil, orange juice, honey, Dijon mustard, salt, and pepper to make the dressing.
2. In a large bowl, combine shrimp, grapefruit, orange, avocado, red onion, and cilantro.
3. Drizzle with the citrus dressing and toss gently to coat.
4. Serve the salad over a bed of mixed greens or arugula.

This vibrant salad is a feast for both the eyes and the palate, with sweet, tangy, and creamy notes in every bite.

It’s ideal for a refreshing, light meal or as a beautiful side dish for a summer celebration.

Shrimp & Zucchini Noodle Salad

This low-carb, gluten-free shrimp and zucchini noodle salad is a great alternative to traditional pasta salads.

The zucchini noodles, or “zoodles,” offer a light, fresh base, while the shrimp and a zesty lemon dressing bring the salad to life. It’s a healthy, satisfying option that’s perfect for anyone looking to enjoy a light summer meal.

Ingredients:

• 1 lb shrimp, cooked and peeled
• 3 medium zucchinis, spiralized into noodles (zoodles)
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh basil, chopped
• 1/4 cup parmesan cheese (optional)

Lemon Garlic Dressing:

• 3 tbsp olive oil
• Juice of 1 lemon
• 2 cloves garlic, minced
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper to make the dressing.
2. In a large bowl, combine the zoodles, shrimp, cherry tomatoes, red onion, and basil.
3. Drizzle with the lemon garlic dressing and toss gently to combine.
4. Top with parmesan cheese if desired and serve immediately.

This refreshing salad is a great way to enjoy shrimp in a lighter, healthier form.

The zucchini noodles provide a satisfying crunch, and the lemon garlic dressing adds a refreshing burst of flavor. It’s an excellent choice for a light lunch or a side dish.

Shrimp & Sweet Potato Salad with Honey Mustard Dressing

This hearty yet healthy shrimp and sweet potato salad offers a delicious combination of sweet and savory flavors.

The roasted sweet potatoes add a satisfying richness, while the shrimp provides a light protein boost. The honey mustard dressing brings everything together for a dish that feels comforting yet refreshing.

Ingredients:

• 1 lb shrimp, cooked and chilled
• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 4 cups mixed greens or spinach
• 1/4 cup red onion, thinly sliced
• 1/4 cup toasted pecans (optional)

Honey Mustard Dressing:

• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss sweet potato cubes with olive oil, smoked paprika, salt, and pepper. Roast for 20–25 minutes, or until tender and lightly browned.
2. In a small bowl, whisk together Dijon mustard, honey, apple cider vinegar, olive oil, salt, and pepper to make the dressing.
3. In a large bowl, combine the mixed greens, roasted sweet potatoes, shrimp, red onion, and pecans.
4. Drizzle with the honey mustard dressing and toss gently to combine.
5. Serve immediately or chill for a few minutes before serving.

This salad is a great balance of light and hearty, with the sweetness of the roasted sweet potatoes complementing the savory shrimp.

The honey mustard dressing adds a creamy, tangy flavor that ties it all together, making it a filling and flavorful option for a summer meal.

Shrimp & Avocado Tomato Salad

This simple yet refreshing shrimp and avocado tomato salad is all about bright, fresh ingredients.

The combination of ripe tomatoes, creamy avocado, and sweet shrimp is enhanced with a light lemon vinaigrette, making it an ideal dish for a light lunch or a side to grilled meats.

Ingredients:

• 1 lb cooked shrimp, peeled and deveined
• 2 cups cherry tomatoes, halved
• 2 ripe avocados, diced
• 1/4 cup fresh cilantro, chopped
• 1/4 red onion, thinly sliced
• 1 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
2. In a large bowl, combine shrimp, tomatoes, avocado, cilantro, and red onion.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately, garnishing with extra cilantro if desired.

This salad is an explosion of fresh flavors and textures.

The sweetness of the shrimp pairs perfectly with the creamy avocado and juicy tomatoes, making it a crowd-pleaser for any summer gathering or a quick, healthy lunch.

Shrimp & Roasted Beet Salad with Goat Cheese

This unique shrimp and roasted beet salad brings together earthy roasted beets, creamy goat cheese, and tender shrimp for a dish that’s both hearty and refreshing.

The tangy balsamic glaze adds an extra layer of flavor, making this salad an elegant choice for a summer dinner or special occasion.

Ingredients:

• 1 lb shrimp, cooked and peeled
• 2 medium beets, roasted and sliced
• 1/2 cup goat cheese, crumbled
• 2 cups mixed greens or arugula
• 1/4 cup walnuts, toasted (optional)
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Roast the beets by wrapping them in foil and baking at 400°F (200°C) for about 45 minutes or until tender. Once cooled, peel and slice them.
2. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper to create the dressing.
3. In a large bowl, toss together mixed greens, roasted beets, shrimp, and crumbled goat cheese.
4. Drizzle the dressing over the salad and top with toasted walnuts, if using.

This salad offers a lovely balance of flavors—sweet beets, creamy goat cheese, and savory shrimp—making it an excellent option for a more sophisticated summer meal.

The balsamic vinegar adds depth and sweetness, enhancing the dish’s overall taste.

Shrimp & Green Bean Salad with Dijon Vinaigrette

This shrimp and green bean salad is a crisp, healthy option that combines the freshness of green beans with the succulent shrimp and a tangy Dijon vinaigrette.

It’s easy to prepare and can be served warm or chilled, making it versatile for various occasions, from casual weeknight dinners to festive summer gatherings.

Ingredients:

• 1 lb shrimp, cooked and chilled
• 2 cups green beans, trimmed and blanched
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh parsley, chopped
• 4 cups mixed greens

Dijon Vinaigrette:

• 2 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 3 tbsp olive oil
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Blanch the green beans by boiling them for 3–4 minutes and then quickly transferring them to an ice bath to stop the cooking process.
2. In a small bowl, whisk together Dijon mustard, apple cider vinegar, olive oil, honey, salt, and pepper to make the vinaigrette.
3. In a large bowl, toss together shrimp, green beans, cherry tomatoes, red onion, and parsley.
4. Drizzle with the Dijon vinaigrette and toss gently.
5. Serve over a bed of mixed greens.

This salad is light and refreshing, with a tangy Dijon vinaigrette that complements the shrimp and green beans.

The addition of tomatoes and red onion adds brightness and crunch, making it a perfect dish for summer lunches or as a side for grilled meats.

Shrimp & Pineapple Jalapeño Salad

This tropical-inspired shrimp salad is a combination of sweet pineapple, spicy jalapeño, and fresh shrimp.

The bright flavors are balanced with a tangy lime dressing, creating a zesty and refreshing dish that’s perfect for a summer BBQ or a light dinner.

Ingredients:

• 1 lb shrimp, cooked and chilled
• 1 cup fresh pineapple, diced
• 1 small jalapeño, minced (seeds removed for less heat)
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 cups mixed greens or lettuce

Lime Dressing:

• 2 tbsp olive oil
• Juice of 2 limes
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper to make the dressing.
2. In a large bowl, combine shrimp, pineapple, jalapeño, red onion, and cilantro.
3. Drizzle with the lime dressing and toss gently to coat.
4. Serve over a bed of mixed greens or lettuce.

This salad is the perfect balance of sweet, spicy, and tangy.

The pineapple adds a refreshing sweetness, while the jalapeño gives it a nice kick. It’s a great option for those who enjoy bold flavors and want something that feels like a tropical escape.

Shrimp & Pomegranate Arugula Salad

This elegant shrimp salad is a blend of sweet pomegranate seeds, peppery arugula, and perfectly cooked shrimp.

The rich flavor of the shrimp pairs wonderfully with the tartness of the pomegranate, while a light vinaigrette ties everything together for a fresh, sophisticated salad.

Ingredients:

• 1 lb shrimp, cooked and chilled
• 1/2 cup pomegranate seeds
• 4 cups arugula
• 1/4 cup feta cheese, crumbled
• 1/4 red onion, thinly sliced
• 1/4 cup toasted sunflower seeds (optional)

Vinaigrette:

• 2 tbsp pomegranate juice (or balsamic vinegar)
• 3 tbsp olive oil
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together pomegranate juice, olive oil, Dijon mustard, salt, and pepper to make the vinaigrette.
2. In a large bowl, combine shrimp, pomegranate seeds, arugula, feta, and red onion.
3. Drizzle the vinaigrette over the salad and toss gently.
4. Top with toasted sunflower seeds for added crunch and serve immediately.

This salad offers a burst of color and a perfect balance of sweet and savory flavors.

The pomegranate seeds add a juicy pop of sweetness, while the feta adds a creamy contrast. It’s a beautiful salad that’s both healthy and visually striking.

Shrimp & Mango Chutney Salad

This unique shrimp salad brings together the sweetness of mango chutney, the crispness of fresh vegetables, and the savory goodness of shrimp.

It’s a perfect dish for a warm summer day, with a touch of spice and sweetness that makes every bite exciting.

Ingredients:

• 1 lb shrimp, cooked and chilled
• 1 cup cucumber, diced
• 1/2 cup red bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• 2 cups mixed greens

Mango Chutney Dressing:

• 3 tbsp mango chutney
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1 tsp fresh ginger, grated
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together mango chutney, apple cider vinegar, olive oil, grated ginger, salt, and pepper to make the dressing.
2. In a large bowl, combine shrimp, cucumber, red bell pepper, cilantro, and mixed greens.
3. Drizzle with the mango chutney dressing and toss gently.
4. Serve immediately, garnished with extra cilantro if desired.

This salad combines the bold, sweet-spicy flavors of mango chutney with the cool crunch of cucumber and the richness of shrimp.

It’s an easy-to-make salad that’s both flavorful and refreshing, making it a great choice for casual summer meals or outdoor picnics.

Shrimp & Citrus Fennel Salad

This shrimp and citrus fennel salad is refreshing and aromatic, with the anise-like flavor of fennel perfectly balancing the sweet shrimp and zesty citrus fruits.

The fennel adds a unique crunch and lightness to the dish, making it perfect for a light lunch or elegant appetizer.

Ingredients:

• 1 lb shrimp, cooked and chilled
• 1 bulb fennel, thinly sliced
• 1 orange, peeled and segmented
• 1 grapefruit, peeled and segmented
• 1/4 cup fresh mint, chopped
• 1 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create the dressing.
2. In a large bowl, combine shrimp, fennel, orange, grapefruit, and mint.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately, garnished with extra mint if desired.

This salad combines fresh, tangy citrus with crisp fennel and sweet shrimp for a light, refreshing dish.

The mint adds a cool finish, making this a great salad for a summer meal that feels both light and elegant.

Shrimp & Asparagus Salad with Lemon Basil Vinaigrette

The combination of tender shrimp and roasted asparagus creates a hearty yet fresh salad that’s perfect for a light summer meal.

The lemon basil vinaigrette adds a tangy kick and enhances the natural flavors of the shrimp and asparagus. This salad can be served warm or chilled, making it versatile for any occasion.

Ingredients:

• 1 lb shrimp, cooked and chilled
• 1 bunch asparagus, trimmed and roasted
• 1/4 cup fresh basil, chopped
• 1/4 cup Parmesan cheese, shaved
• 4 cups arugula or mixed greens

Lemon Basil Vinaigrette:

• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp honey
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss asparagus with olive oil, salt, and pepper, then roast for 10–15 minutes until tender.
2. In a small bowl, whisk together olive oil, lemon juice, honey, basil, salt, and pepper to make the vinaigrette.
3. In a large bowl, combine shrimp, roasted asparagus, basil, and mixed greens.
4. Drizzle with the lemon basil vinaigrette and toss gently.
5. Top with shaved Parmesan cheese and serve immediately.

This salad is fresh and savory with the crispness of roasted asparagus and the richness of shrimp.

The lemon basil vinaigrette brings everything together, making it a perfect light meal for a warm day.

Shrimp & Cabbage Slaw Salad with Peanut Dressing

This shrimp and cabbage slaw salad is a vibrant, crunchy dish that’s perfect for those who love a mix of textures.

The crunchy cabbage and carrots pair beautifully with the shrimp, and the peanut dressing adds a creamy, slightly sweet, and savory finish. This salad is great for outdoor gatherings or as a filling lunch.

Ingredients:

• 1 lb shrimp, cooked and chilled
• 3 cups shredded cabbage (green or purple)
• 1 cup shredded carrots
• 1/4 cup fresh cilantro, chopped
• 1/4 cup chopped peanuts (optional)
• 2 cups mixed greens or lettuce

Peanut Dressing:

• 3 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sesame oil
• 1 clove garlic, minced
• 2 tbsp water to thin, if needed

Instructions:

1. In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, garlic, and water to make the peanut dressing. Add more water if needed to achieve your desired consistency.
2. In a large bowl, combine shredded cabbage, carrots, shrimp, and mixed greens.
3. Drizzle with the peanut dressing and toss to coat.
4. Garnish with chopped peanuts and cilantro before serving.

This salad offers a fantastic balance of crunch and creaminess, with the peanut dressing giving it a unique flavor profile.

It’s hearty enough to be a meal on its own or can be served as a side dish for a summer BBQ.