Impress your family this summer with this Caribbean shrimp salad, which is satisfying, economical, and easy to prepare.
Click here for recipe in Spanish
Nothing beats the summer heat like a refreshing salad, and this one is no exception. The combination of fresh vegetables such as red onions, tomatoes, and cilantro, reminds me of a delicious Pico de Gallo but packed with protein.
The ingredients:
This salad calls for veggies such as cherry tomatoes (I like different colors), red onions, fresh peppers, and cilantro, however, feel free to add any other vegetable. If you prefer a more fulfilling dish, you can also add chickpeas and even roasted corn.
The dressing:
Very simple–fresh lime juice, olive oil, salt and black pepper!
Method:
Before preparing the salad, shrimps should be cooked and cooled before adding to the fresh vegetables; I seasoned them with paprika (for extra color), salt and pepper, and then sautéed them in a little bit of olive oil until they are bright pink.
Shrimps are ready for the salad…
Here is the recipe.
Caribbean Shrimp Salad
Ingredients
- ½ lb large shrimp cleaned and deveined
- 1 red, orange or green pepper diced
- 1 small red onion diced
- ½ cup cherry or grape tomatoes halved
- ¼ cup fresh cilantro leaves chopped
- 2 tbs olive oil divided
- the juice of one lime
- salt and black pepper to taste
- paprika optional
Instructions
- Season the shrimps with salt, black pepper and paprika.
- In large skillet over medium heat, add one tablespoon of olive oil and cook shrimp until pink. Remove from the heat and set aside.
- In a large bowl, mix all vegetables, and once the shrimps are cooled, add them to the bowl as well.
- Add the fresh lime juice, olive oil, salt and pepper. Let the salad cool in the refrigerator for a least 20 minutes before serving.
As always, make this recipe and let us know your thoughts. Share with us on social media using the hashtag #johannyskitchen.
Happy cooking!
Johanny
