Shrimp and Tomato Salad
A quick and refreshing salad with juicy shrimp, ripe tomatoes, crisp lettuce, and a simple dressing. Perfect for a light lunch or dinner.
- Total time
- 15 min
- Servings
- 2
- Calories
- 250
- Protein
- 20g
lightrefreshingAmericangluten-freedairy-freeshrimpcrispjuicy
Ingredients
- ½ lb shrimp, peeled and deveined
- 2 medium tomatoes, chopped
- 2 cups lettuce, torn
- 1 medium carrot, shredded
- 2 tbsp olive oil
- 1 tbsp lemon juice
Instructions
- 1
Bring a pot of salted water to a boil. Add the 0.5 lb shrimp and cook until pink and opaque, about 2-3 minutes. Drain and set aside.
- 2
In a large bowl, combine the 2 cups torn lettuce, 2 chopped tomatoes, and 1 shredded carrot.
- 3
In a small bowl, whisk together the 2 tbsp olive oil and 1 tbsp lemon juice. Season with salt and pepper.
- 4
Add the cooked shrimp to the salad, pour the dressing over, and toss gently to coat. Serve immediately.
Tools you’ll need
- pot
- large bowl
- small bowl
- whisk
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