See more
Photo: Jennifer Davick; Styling: Kristen Shelton Fielder

Tomato-and-Shrimp Salad

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.

Coastal Living SEPTEMBER 2013

  • Yield: Makes 8 cups
  • Prep time: 30 Minutes
  • Chill: 1 Hour


  • 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


1. Combine first 10 ingredients in a large bowl, stirring until well blended. Fold in tomatoes; cover and chill 1 hour.

2. Stir in bacon. Serve shrimp mixture over watercress.


Go to Full Version of

Tomato-and-Shrimp Salad Recipe