Our Best Shrimp Salad Recipes for Summer
Take a break from heavy burgers and barbecue—these light, bright, and protein-packed shrimp salad recipes (that utilize healthy, seasonal fruits and veggies) are absolutely perfect for summer.
Orzo Salad with Shrimp and Lemon Dressing
This simple shrimp and orzo salad is tossed with seasonal veggies and a bright, tangy dressing. Delicious at room temperature or chilled, it also makes a tasty lunch the next day if you have leftovers.
This protein-packed salad is basically summer in a bowl. Lemon juice and zest bring out the bright flavors of the healthy and colorful seasonal produce.
Shrimp, Avocado, and Grapefruit Salad
Perfect for a weeknight yet elegant enough to serve to guests, Shrimp, Avocado, and Grapefruit Salad will become a regular in your dinner salad rotation.
Romaine, Asparagus, and Watercress Salad with Shrimp
This salad comes together quickly and takes advantage of fresh spring asparagus and watercress. The dressing pulls double-duty as a sauce to cook the shrimp in and to dress the greens.
Steamed Shrimp and Watermelon Salad
Steaming the shrimp helps prevent overcooking and keeps it succulent. You might not expect it, but shrimp and watermelon make a startlingly good pair.
Grilled Shrimp Caesar Salad
The single anchovy fillet lends umami depth to the dressing without giving it any sort of strong fishy flavor.
Shrimp Cobb Salad with Bacon Dressing
Delicious and satisfying, this colorful twist on the Cobb salad hits all the right notes for being fresh, nutritious, and indulgent. Plus, a Cobb salad isn’t complete without bacon.
Herbed Shrimp-and-Rice Salad
This light, bright 15-minute recipe is the answer to your last-minute luncheon prayers. Our Herbed Shrimp-and-Rice Salad might look fancy, but this pretty lunch recipe is so easy.
Garlic Shrimp and Herbed Couscous Salad
A tasty dish comes together faster than it takes to set the table? Yes, please! This light and fresh pasta salad uses Israeli couscous (also called pearled couscous) which cooks up in minutes.
Practice and show off your knife skills by making this main course salad. Zest the orange before segmenting it. To give precooked shrimp a refresh, toss them in a good 1/2 teaspoon salt, then rinse and pat dry. Cutting the shrimp in half symmetrically makes it go further and makes them easier to eat.
Tuscan White Bean Salad with Shrimp
Fragrant fresh rosemary and mild cannellini beans are a fantastic duo. You can also mash the two together for crostini or stir them into soup. Add the rosemary to the dressing rather than to the simmering pot of beans so its flavor doesn't overpower. Poaching shrimp in the shells helps keep the shrimp from overcooking.
Shrimp and Marinated Peach Salad with Blue Cheese and Caramelized Shallot Vinaigrette
Achieve bold and bright flavors within minutes in this colorful, summery-toned salad. The Old Bay Seasoning delivers a kick of signature spice and a beautiful red hue to cocktail shrimp.
Shrimp-and-Quinoa Layered Salad
Postively portable and layered to perfection, jarred salads are the easiest make-ahead lunches for both picnics and workdays. Make these salads up to a day ahead; pack them tightly with the dressing on the bottom, followed by denser ingredients and greens, so they won't get soggy.
Georgia Shrimp and Radish Salad
Radishes at the farmers' market can seem as varied and abundant as the colors of Easter eggs. Two different varieties give this salad vibrant color, texture, and flavor.