Tomato-and-Shrimp Salad

Photo: Jennifer Davick; Styling: Kristen Shelton Fielder

When the day calls for a dish that’s light and simple, try Tomato-and-Shrimp Salad. This make-ahead meal combines fresh foods from land and sea. A jalapeno pepper adds just the right amount of kick and pairs well with onions, shrimp, and of course, tomatoes.

Yield: Makes 8 cups
Recipe from Coastal Living

More From Coastal Living

Recipe Time

Prep Time:
Chill: 1 Hour


Ingredients

  • 1/2 sweet onion, chopped
  • 2 garlic cloves, minced
  • 1 small jalapeño pepper, seeded and minced
  • 1 teaspoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1/3 cup olive oil
  • 1/4 cup chopped fresh basil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 pound small cooked, peeled, and deveined shrimp
  • 4 large heirloom tomatoes, cut into wedges
  • 5 bacon slices, cooked and chopped
  • Watercress or baby arugula

Preparation

  1. 1. Combine first 10 ingredients in a large bowl, stirring until well blended. Fold in tomatoes; cover and chill 1 hour.
  2. 2. Stir in bacon. Serve shrimp mixture over watercress.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Tomato-and-Shrimp Salad Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy