Shrimp And Tomato Salad
This vibrant shrimp and tomato salad combines tender cooked shrimp with fresh slicer tomatoes and crisp lettuce, all drizzled with a tangy homemade vinaigrette. Perfect for a light lunch or summer gathering, it offers a refreshing burst of flavors and textures that appeal to seafood lovers and salad aficionados alike.
Ingredients
Instructions
- In a large creamer, mix olive oil, red wine vinegar, lemon juice, and parsley; set aside for flavors to blend.
- Remove shrimp from freezer.
- Place shrimp in a colander and rinse.
- Rinse tomatoes and lettuce.
- Tear off the bottom of the lettuce leaves and discard.
- Place two whole lettuce leaves on each salad plate.
- Cut off the tops and bottoms of the slicer tomatoes, then cut into three flat rounds.
- Place three tomato rounds on top of the lettuce on each plate.
- Divide the shrimp into sixths.
- Place the divided shrimp on top of the tomatoes.
- Stir the dressing and pour an equal amount onto each salad.
- Serve immediately.
Tips & Substitutions
For a fresh twist, consider adding diced cucumber or avocado for creaminess. If you can't find baby shrimp, regular shrimp can be used; just chop them into smaller pieces. For a gluten-free version, ensure your vinegar is gluten-free. Enhance flavor by adding a pinch of garlic powder or using fresh herbs like basil instead of parsley. This salad pairs beautifully with Shrimp And Rice Salad.
Serving Suggestions
This salad is best served immediately for optimal freshness and texture. It pairs wonderfully with crusty bread or a light soup, making it a perfect starter or light lunch. For an added touch, serve with a glass of chilled white wine. You can also complement it with a side of Mediterranean recipes for a more complete meal.
Storage & Reheating
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The dressing may separate, so give it a good stir before serving. To reheat the shrimp, place them in a microwave-safe dish and heat gently for about 30 seconds, being careful not to overcook them.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp And Tomato Salad contains roughly 937 calories, with 4g protein, 9g carbohydrates, and 101g fat. It is an excellent source of vitamin A (66% of the Daily Value), iron (23% of the Daily Value), and vitamin C (23% of the Daily Value), and a good source of dietary fiber and potassium. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh shrimp instead of frozen for this salad?
Yes, you can use fresh shrimp instead of frozen. Just ensure they are cooked beforehand. If using raw shrimp, cook them until they turn pink and opaque before adding them to the salad.
What can I substitute for red wine vinegar?
If you don’t have red wine vinegar, you can substitute it with apple cider vinegar or white wine vinegar. Both options will provide a tangy flavor that complements the salad well.
Is it possible to make this salad ahead of time?
While the salad is best enjoyed fresh, you can prepare the dressing and cut the vegetables in advance. Just store them separately to maintain freshness. Combine everything right before serving to avoid wilting the lettuce.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).