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A platter of an easy shrimp salad recipe ready to serve.

Shrimp Lettuce Salad

4.83 from 17 votes
Created by Mariam Ezzeddine
This fresh and healthy Shrimp Lettuce Salad is perfect for lunch or dinner. Shrimp salad with lettuce and avocado is loaded with your favorite salad veggies, succulent seasoned shrimp and topped with a creamy, spicy dressing that’s bright and flavorful.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Salad
Cuisine American
Servings 4 servings
servings

Ingredients

For the shrimp

  • 1 lb jumbo shrimp peeled and deveined, tail on or off
  • ½ teaspoon paprika
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 1 tablespoon olive oil

For the dressing

  • ½ cup mayonnaise
  • 1 tablespoon sriracha
  • 1 tablespoon lemon juice
  • 1 teaspoon minced garlic
  • ½ teaspoon black pepper
  • ½ teaspoon salt

For the salad

  • 4 cups Romaine lettuce chopped
  • 1 medium avocado chopped
  • 1 medium red bell pepper chopped
  • ½ medium red onion chopped
  • 2 tablespoons green onion chopped
  • Lemon wedges to garnish

Instructions

  • Pat dry the shrimp with a kitchen towel and season the shrimp with paprika, black pepper, and salt.
  • Heat a skillet over medium heat; add oil and once the oil is heated, add the seasoned shrimp and cook for 4-5 minutes until the shrimp is cooked through and opaque. Transfer the shrimp to a plate and set it aside.
  • In a small bowl, whisk together the ingredients for the dressing; mayonnaise, sriracha, lemon juice, garlic, pepper, and salt. Set aside.
  • Meanwhile, prepare the salad ingredients and mix them in a large bowl. Add the shrimp to the salad and drizzle the prepared dressing and toss.
  • Add the chopped green onions and garnish with lemon wedges and serve immediately.

Notes

  • If using frozen shrimp, thaw completely before sauteeing. 
  • Purchase shrimp that have been peeled and deveined. I like shrimps with the tail on for presentation. 
  • Pat the shrimp dry with a paper towel before seasoning. 
  • Shrimp cook in just a few minutes. Watch closely so you don’t overcook the shrimp. 
  • If you don’t use jumbo shrimp, adjust the cooking time accordingly. 
  • Add warm shrimp to the salad or cook the shrimp in advance and chill it in the fridge. 
  • Look for ripe avocados that aren’t mushy. 
  • Chop all of the salad ingredients into small, bite-sized pieces. 
  • Customize the salad with your favorite veggies. 
  • The dressing is quite thick. You can thin it with additional lemon juice and a bit of water if necessary. 

Nutrition

Calories: 285kcal | Carbohydrates: 14g | Protein: 18g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 147mg | Sodium: 1551mg | Potassium: 612mg | Fiber: 6g | Sugar: 4g | Vitamin A: 5484IU | Vitamin C: 51mg | Calcium: 97mg | Iron: 1mg
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