SHRIMP SALAD WITH TOMATO AND LEMON
When I was first learning to cook for myself, one of my favorite recipes was a shrimp and orzo salad with feta cheese that was served at room temperature, kind of—the pasta was warm and the shrimp was cold, and it was just really satisfying on many levels. This recipe is inspired by that one, although you won’t find pasta or cheese here. What I held on to, though, was the bright tomatoes, lots of lemon juice, and parsley that make this dish so perfect to eat outside on a warm afternoon. SERVES 4
PREP TIME: 10 minutes
COOK TIME: None
1½ to 2 pounds (907 g) cooked shrimp, chilled
10 ounces cherry tomatoes, at room temperature (don’t refrigerate at all)
2 garlic cloves, minced
½ red onion, thinly sliced
Juice of 2 lemons
2 tablespoons (30 ml) extra-virgin olive oil
Salt
Freshly ground black pepper
¼ cup fresh parsley, chopped
- In a large bowl, mix well to combine the shrimp, tomatoes, garlic, red onion, lemon juice, and olive oil. Season with salt and pepper.
- Serve right away, topped with the fresh parsley.
VARIATION 1 SHRIMP AND TOMATO SALAD WITH AVOCADO: Add 1 or 2 diced avocados to the salad. You may need to add more salt and pepper.
VARIATION 2 CRAB SALAD WITH TOMATO AND LEMON: Switch the shrimp for crab—fresh or canned work equally well. Crab is also sweet but more strongly flavored than shrimp.
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Shrimp salad with tomato and lemon is what happens when peak-season ingredients need almost nothing done to them. Sweet cherry tomatoes at room temperature, thin red onion, garlic, and a drizzle of olive oil dress plump shrimp in minutes. Serve it the moment it's mixed — this is a salad that lives in the present tense.
Pro Tips
- Keep the cherry tomatoes out of the fridge — room-temperature tomatoes are dramatically sweeter and juicier, and the recipe leans on that.
- Dress the shrimp while they're still faintly warm so they absorb the lemon and olive oil like a marinade.
- Slice the red onion paper-thin so it perfumes the salad without taking over every bite.
- This salad is best fresh; if you must hold it, add the tomatoes just before serving so they don't water down the dressing.
Frequently Asked Questions
Can I use frozen cooked shrimp?
Yes — thaw them completely and pat them dry before dressing. Any surface water will dilute the lemon and olive oil.
How long does this shrimp salad keep?
Honestly, it's best eaten within a few hours. If refrigerated, use it within a day and add fresh lemon juice to wake it up before serving.
What can I serve it with?
It's a complete light meal on its own, but it's also lovely spooned over leafy greens or alongside grilled vegetables.
Is this recipe Paleo?
Yes — shrimp, tomato, onion, garlic, lemon, olive oil, and parsley. Nothing processed, nothing to adapt.
Recipe Card
Ingredients
Method
- In a large bowl, mix well to combine the shrimp, tomatoes, garlic, red onion, lemon juice, and olive oil.
- Season with salt and pepper.
- Serve right away, topped with the fresh parsley.
