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–+ servings
Simple Cold Shrimp Salad

Simple Cold Shrimp Salad for a Refreshingly Light Lunch

This Simple Cold Shrimp Salad is a refreshing dish that combines succulent shrimp and crisp vegetables, perfect for a light lunch or potluck.
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Prep Time 5 minutes
Chill Time 1 hour
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 12 oz Shrimp, cooked, size 20-40 Ensure shrimp are pre-cooked for easy assembly.
  • 1 can Hearts of Palm, sliced Substitute with artichoke hearts if unavailable.
  • 1 can Baby Corn, in chunks You can use fresh corn or omit if desired.
  • 1 pint Cherry Tomatoes, halved Grape tomatoes work as a great alternative.
  • 1 large Avocado, diced Swap with diced cucumber for a similar texture.
  • 1/2 cup Black Olives, sliced Optional if not preferred.
  • 1/2 cup Fresh Parsley, chopped Cilantro or basil can be used as substitutes.
For the Vinaigrette
  • 3 tbsp Extra-Virgin Olive Oil Canola oil is a good alternative.
  • 4 tbsp Lemon Juice Juice of 1 large lemon.
  • 1 tsp Balsamic Vinegar Use only if desired.
  • 1 tsp Dijon Mustard
  • 1 tsp Dried Oregano Fresh oregano can also be used.
  • 1 tsp Sambal Oelek Omit for a milder salad experience.
  • 1 tsp Chili Flakes Adjust according to your spice preference.
  • 1/2 tsp Garlic Powder Consider using fresh minced garlic for more flavor.
  • 1/4 tsp Salt
  • 1/2 tsp Black Pepper

Equipment

  • Mixing bowl
  • whisk

Method
 

Step‑by‑Step Instructions
  1. In a large salad bowl, combine shrimp, sliced hearts of palm, baby corn, halved cherry tomatoes, diced avocado, sliced black olives, and chopped fresh parsley.
  2. In a separate bowl, whisk together extra-virgin olive oil and lemon juice until emulsified. Add balsamic vinegar, Dijon mustard, and dried oregano. Stir in sambal oelek, chili flakes, garlic powder, salt, and pepper.
  3. Pour the vinaigrette over the salad mixture and gently toss until evenly coated.
  4. Cover the salad with plastic wrap and refrigerate for 1 to 2 hours for enhanced flavors.
  5. Before serving, give the salad another gentle toss and present it in bowls or on a platter.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 15gProtein: 22gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 170mgSodium: 550mgPotassium: 600mgFiber: 6gSugar: 4gVitamin A: 15IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

For maximum freshness, dress the salad right before serving and store leftovers in an airtight container for up to 2 days.

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