Tomato, Bell Pepper & Shrimp Salad (15-Minute Lunch)

Shrimp salad is an easy recipe you can make when want an effortless yet tasty lunch. Here's the recipe I swear by that's guaranteed to satisfy you.

5 from 1 vote

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Prep Time 15

Total Time 15

Course Salad

Cuisine Mediterranean

Servings servings

Calories 209 kcal

Equipment

Large mixing bowl
Cutting board
Sharp Chef’s Knife
Colander (for draining tomatoes if juicy)
Citrus juicer or reamer
Serving platter or shallow bowl

Ingredients

3 medium tomatoes about 450g / 1lb total, diced
3 small bell peppers about 350g / 12oz total, mixed colours, deseeded and diced
2 stalks spring onions thinly sliced
10 pieces cornichons or small gherkins about 80g / 3oz, chopped (optional)
1 cup cooked shrimp 150g / 5.3oz, peeled and deveined
4 tablespoons extra-virgin olive oil 60ml
2 tablespoons fresh lemon juice 30ml, about 1 lemon
¼ teaspoon fine sea salt or to taste
8 pieces lettuce leaves for serving, such as butter lettuce or romaine

Instructions

In a large mixing bowl, combine the diced tomatoes, diced bell peppers, sliced spring onions, and chopped pickles (if using). Toss gently to distribute evenly.
3 medium tomatoes, 3 small bell peppers, 2 stalks spring onions, 10 pieces cornichons or small gherkins
Add the cooked shrimp to the bowl and toss to combine with the vegetables.
1 cup cooked shrimp
Drizzle the extra-virgin olive oil and fresh lemon juice over the salad. Season with salt and toss gently until everything is evenly coated.
4 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, ¼ teaspoon fine sea salt
Taste and adjust the seasoning — add more salt or lemon juice if needed.
¼ teaspoon fine sea salt, 2 tablespoons fresh lemon juice
Arrange lettuce leaves on a serving platter or individual plates. Spoon the salad over the lettuce bed and serve immediately.
8 pieces lettuce leaves

Notes

Storage: Keep chopped vegetables and shrimp in separate airtight containers in the fridge — vegetables hold for up to 24 hours, shrimp for up to 2 days. Once dressed, eat within 1 hour.

Make-Ahead: Prep all ingredients the night before and store separately. Add the lettuce bed and dressing only at serving time.

Substitutions: Swap shrimp for cooked crab meat or diced cooked chicken breast. Use lime juice instead of lemon for a slightly different citrus note.

Leftovers: If dressed salad remains, drain off excess liquid, add a small drizzle of fresh olive oil, and eat promptly — do not re-store.

Pro Tip: If your tomatoes are very juicy, dice them, salt lightly, and drain in a colander for 10 minutes before combining. This prevents the dressing from becoming watered down.

Nutrition

Serving: 1servingCalories: 209kcalCarbohydrates: 8gProtein: 13gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.003gCholesterol: 95mgSodium: 254mgPotassium: 522mgFiber: 3gSugar: 5gVitamin A: 2637IUVitamin C: 88mgCalcium: 57mgIron: 1mg

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