- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 185 kcal
Quick summary
“This fresh shrimp salad combines shrimp grilled in olive oil with crisp romaine lettuce leaves, fresh tomatoes, cucumber slices, and red onion. A light, balanced, and colorful meal for hot summer days.”
What you need to know
- The quick 5-minute sauté of the shrimp preserves the interior moisture and provides a firm and pink texture.
- The initial 10-minute marinade in lemon with salt and pepper seasons the shrimp meat throughout.
- The assembly of romaine lettuce with cucumber and tomato creates a crunchy vegetable base that receives the extra virgin olive oil.
Ingredients
Main
- 500g of cleaned shrimp
- 1 medium romaine lettuce
- 1 chopped tomato
- 1/2 cucumber cut into rounds
- 1/2 sliced red onion
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- Use fresh shrimp for an even more intense flavor.
- Swap romaine lettuce for fresh spinach for a different presentation.
- Add avocado for a creamy texture and different flavor.
- If you prefer, serve with a yogurt-based sauce for a special touch.
- Leftovers can be stored in the refrigerator for up to 1 day.
Instructions
Principal
- Start by cleaning the shrimp well and marinating them with lemon juice, salt, and pepper for about 10 minutes.
- In a non-stick pan, heat the olive oil and sauté the shrimp until they are pink and firm, for about 5 minutes. Set aside.
- In a salad bowl, place the torn romaine lettuce, tomato, cucumber, and red onion.
- Add the cooked shrimp over the vegetables.
- Mix the ingredients well with a wooden spoon, ensuring everything is well incorporated.
- Drizzle with a little olive oil and adjust salt and pepper to taste.
- Serve immediately to ensure freshness.
- You can also refrigerate for up to 30 minutes before serving to make it more refreshing.
Chef's tips
- Let the shrimp cool until lukewarm before mixing with the vegetables so as not to wilt the lettuce leaves.
- Dry the romaine lettuce leaves well in a salad spinner so that the olive oil and lemon adhere perfectly.
- Slice the cucumber and red onion thinly so they are distributed evenly in each bite.
Variations
- Add 1 firm avocado cut into medium cubes to give a velvety texture and healthy fats to the dish.
- Prepare a light dressing of plain non-fat yogurt whisked with Dijon mustard and olive oil to cover the salad.
- Sprinkle 2 tablespoons of sunflower seeds or toasted chopped cashews to add crunch.
Substitutions
- Romaine lettuce can be replaced by fresh baby spinach leaves, wild arugula, or iceberg lettuce.
- The extra virgin olive oil can be swapped for toasted sesame oil for an Asian touch in the sauce.
- Tahiti lime can be replaced with Sicilian lemon for a more floral aroma and balanced acidity.
How to store
Store leftovers refrigerated in an airtight container lined with paper towels for up to 24 hours. For better preservation, keep the sauteed shrimp and chopped vegetables in separate containers, seasoning only when serving.
Can it be frozen?
Do not freeze the assembled salad, as the lettuce, cucumber, and tomato leaves lose structure and fall apart in the ice. Only shrimp sautéed in olive oil can be frozen separately in a closed container for up to 45 days.
What to serve with
Serves as a light main course or appetizer accompanied by slices of sourdough bread grilled in olive oil. Pairs well with a glass of chilled rosé wine, white peach tea, or fresh Swiss lemonade.
Frequently asked questions
What is the best shrimp size for this salad?
Cleaned medium or large shrimp are the best, as they offer visual presence and a juicy bite in the dish.
How to ensure the shrimp stays tender and not rubbery?
Sauté over high heat for only 2 to 3 minutes on each side until it changes to a pink color, turning off immediately.
How to prevent red onion from dominating the flavor of the salad?
Soak the red onion rings in water with ice cubes for 10 minutes before adding to the salad.
Can I prepare the salad in advance for a lunch?
Yes, cut the vegetables and sauté the shrimp in advance, but add the olive oil and lemon only when serving.
