CHOPPED SHRIMP SALAD

My chopped shrimp salad is a refreshing and flavorful dish perfect for a light lunch or dinner. This is one of my go-to lunches during the week. It’s quick, easy, and delicious. It features succulent shrimp poached with lemons and mixed with crunchy bell peppers, red onions, and feta. I dress it with olive oil and vinegar which ties everything together. This salad is not only delicious but also packed with protein and nutrients, making it a healthy and satisfying option for any meal.

CHOPPED SHRIMP SALAD

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Course Salad

Servings 1 serving

Ingredients

  

• 6 shrimp cleaned and deveined
• 2 lemon slices
• ½ red bell pepper chopped
• ½ yellow bell pepper chopped
• 4 slices red onion
• 1 ounce feta cubed
• 1 tbsp olive oil
• 1 tbsp white wine vinegar
• 4 sprigs fresh parsley chopped

Instructions

 

• Put a small frying pan on medium heat. Fill with water until water in covering the whole pan. Add the lemon slices and let it come to a boil. This shouldn't take long.
• Add the shrimp. Let cook for about 3 mins until shrimp is plum and pink. Remove from the pan.
• Chop the peppers and slice the onions and add to a bowl.
• Add the feta.
• Cut the shrimp into 3 pieces and add to the bowl.
• Drizzle with the oil and vinegar and toss.
• Sprinkle with parsley and toss again.

Notes

I made this one serving as I don’t find it keeps past a day. It’s best served immediately. I have taken it to work and was fine sitting for a few hours. 

I use Argentinean frozen shrimp that’s already cleaned. It makes it easy to pull out of the freezer and cook. 

I chop the peppers around the same size of the shrimp to make the perfect bite.