Cold Shrimp Salad Recipe

Shrimp: Peeled and deveined cooked shrimp are the star of this dish, providing a succulent and protein-rich base.

Cherry tomatoes: These add a sweet and tangy flavor, as well as a pop of color.

Red onion: Thinly sliced red onion gives a mild, slightly sweet bite to the salad.

Cucumber: Diced cucumber adds a refreshing crunch and balances the flavors.

Fresh parsley: Chopped fresh parsley brings a bright, herbaceous note to the salad.

Olive oil: This is the base of the dressing, adding a rich, smooth texture.

Lemon juice: Freshly squeezed lemon juice provides a zesty, tangy kick to the dressing.

To enhance the flavor of the shrimp in this cold shrimp salad, consider marinating the cooked shrimp in a mixture of olive oil, lemon juice, and a pinch of salt and pepper for about 15 minutes before combining it with the other ingredients. This will allow the shrimp to absorb more of the dressing's flavors, making each bite more delicious.

• peeled and deveined cooked shrimp - Substitute with cooked chicken breast: If you prefer poultry or have a shellfish allergy, cooked chicken breast can provide a similar protein content and texture.

• halved cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and juiciness, making them a great alternative.

• thinly sliced red onion - Substitute with shallots: Shallots offer a milder flavor and can be a good substitute if you find red onions too strong.

• diced cucumber - Substitute with zucchini: Zucchini has a similar crunch and can be used raw in salads, providing a slightly different but pleasant flavor.

• chopped fresh parsley - Substitute with cilantro: Cilantro offers a fresh, citrusy flavor that can add a different but delightful twist to the salad.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in salads.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and freshness, adding a slightly different but equally refreshing citrus note.

• To store your cold shrimp salad, transfer it to an airtight container. This will help maintain the freshness and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. The salad will stay fresh for up to 2-3 days. Make sure to give it a good stir before serving to redistribute the dressing.
• If you plan to freeze the salad, it's best to do so without the dressing. The olive oil and lemon juice can separate and change texture when frozen.
• To freeze, place the shrimp, cherry tomatoes, red onion, cucumber, and parsley in a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.
• Label the container with the date so you can keep track of its freshness. The salad can be frozen for up to 1 month.
• When ready to use, thaw the salad in the refrigerator overnight. Once thawed, prepare the dressing fresh by whisking together olive oil and lemon juice with a pinch of salt and pepper.
• Pour the freshly made dressing over the thawed salad and toss to coat evenly. Allow it to chill for about 30 minutes before serving to let the flavors meld together.

• Gently warm the shrimp salad in a skillet over low heat. Add a splash of olive oil to prevent sticking and maintain moisture. Stir occasionally until just warmed through, being careful not to overcook the shrimp.

• Use a microwave-safe dish to reheat the shrimp salad. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power in 30-second intervals, stirring in between, until the shrimp is warmed through.

• For a quick refresh, place the shrimp salad in a heatproof bowl and set it over a pot of simmering water. Stir occasionally until the shrimp is warmed to your liking.

• If you prefer a cold option, simply refresh the shrimp salad by adding a bit more lemon juice and olive oil. Toss to combine and serve immediately.

• Large bowl: For combining the shrimp, cherry tomatoes, red onion, cucumber, and parsley.

• Small bowl: For whisking together the olive oil, lemon juice, salt, and pepper.

• Whisk: To mix the dressing ingredients thoroughly.

• Knife: For slicing the red onion and dicing the cucumber.

• Cutting board: To provide a surface for cutting the vegetables.

• Measuring cups: To measure the cherry tomatoes, red onion, cucumber, and parsley accurately.

• Measuring spoons: To measure the olive oil and lemon juice precisely.

• Tongs or salad tossers: To toss the shrimp mixture with the dressing evenly.

• Plastic wrap or lid: To cover the bowl while chilling the salad in the fridge.

Pre-cooked shrimp: Use pre-cooked shrimp to save time on preparation and cooking.

Pre-sliced vegetables: Buy pre-sliced red onion and diced cucumber from the store to cut down on chopping time.

Batch dressing: Make a larger batch of the olive oil and lemon juice dressing to use for future salads.

Chill ahead: Prepare the salad the night before and let it chill overnight for enhanced flavors and convenience.