A delicious and fresh shrimp salad recipe you will love!
When I think of a tiny shrimp salad, they always evoke memories of leisurely beach side lunches, accompanied by the gentle sound of the waterfront. The ideal scenario would include savoring a delightful glass of white wine while engaging in a meaningful conversation with a friend, and admiring the mesmerizing sunset.
How beautiful is it when we take the time to be PRESENT, especially while gathered around good food, good friends, and a beautiful scenic background?
Today I am sharing with you this tiny shrimp salad with hopes to keep you present while you sit with whomever you choose and enjoy a delicious meal.
Is it the same as regular shrimp?
Tiny shrimp doesn’t taste the same as regular shrimp. To me, it tastes a little less fishy. It is also a bit easier to digest. I genuinely enjoy a good salad with a good homemade dressing. At restaurants, I almost always ask for extra dressing on the side. I need my salad to be drenched in dressing to enjoy it.
With that said, this shrimp salad dressing definitely does not disappoint. If you like less salad dressing, drizzle 1/2 or 3/4ths of the dressing. See what you think before adding more.
How to Thaw Tiny Shrimp
When it comes to thawing the small shrimp, I take it out 20 minutes before using it. I set the whole package of shrimp (without opening the package) in a deep mixing bowl. Then, I add some water and leave it to thaw for 15-20 minutes.
Afterwards, I open the package, pour the shrimp into that same large bowl and thoroughly rinse it multiple times. Sometimes there will be instructions on the shrimp package on how to thaw the small shrimp. You can follow that if you choose to.
Lastly, I hope this tiny shrimp salad takes you on a leisurely journey of presence. I hope it does this for you as it does for me. This recipe is definitely a crowd pleasure as long as your crowd is a fan of shrimp. I hope you try it and please let me know what you think when you do!
Bon ape-tit!
| Prep Time: 15 minutes | |
| Serves: 4-5 people | Total Time: 15 minutes |
| Ingredients Dressing 1/4 cup lime juice freshly squeezed (about 2 limes) 2 tbsp dijon mustard 1 1/2 tsp worcestershire sauce 2 garlic cloves (pressed or finely diced) 2 tbsp extra virgin olive oil 1 tsp sriracha hot sauce Salad 12 oz. package salad shrimp (thawed) 1 head of romaine lettuce 1 avocado (chopped) 1/4 cup chopped red onion (about half of a medium sized red onion) 2 boiled eggs Salt and pepper *to taste *Optional Garnishes Thin tortilla strips Handful freshly chopped mint |
Instructions 2. Next, place all the ingredients for the dressing in a small mixing bowl and stir until well combined. Set aside. 3. Thoroughly wash fully cooked small shrimp, and drain the water. Place washed shrimp into a heatproof mixing bowl. Boil water and pour it over the shrimp until all the shrimp is covered. Let it sit for 5 minutes and then rinse. 4. Chop romaine lettuce, red onion, avocado, and boiled eggs and place them in a large mixing bowl.
*Note– If you think you might have leftovers, it is best to mix some of the dressing for only the amount you will be eating that same day. You can store the remainder of the dressing and salad separately in an airtight container, and the refrigerator for up to 2 day. That way the lettuce will not get too soggy. |
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