Shrimp Salad with Lemon Tarragon Dressing Recipe

Cooking Directions

• STEP 1.In a large pot, bring water to a boil and add the shrimp. Cook for 2-3 minutes until the shrimp turn pink and opaque. Drain and set aside.
• STEP 2.In a small bowl, whisk together lemon juice, olive oil, tarragon, salt, and pepper to make the dressing.
• STEP 3.In a large salad bowl, combine the cooked shrimp, cucumber, cherry tomatoes, avocado, and red onion. Drizzle the lemon tarragon dressing over the salad and toss gently to coat.
• STEP 4.Serve the shrimp salad chilled and garnish with fresh tarragon leaves.
• STEP 5.Enjoy!

Cooking Tips

• Make sure not to overcook the shrimp to prevent them from becoming tough and rubbery.
• For extra flavor, marinate the shrimp in the dressing for 15-20 minutes before adding them to the salad.
• Feel free to add other vegetables or herbs of your choice to customize the salad to your liking.

Storage and Serving

• Store any leftover shrimp salad in an airtight container in the refrigerator for up to 2 days.
• Serve the salad as a light lunch or dinner, or as a refreshing appetizer for a summer gathering.
• Pair the shrimp salad with crusty bread or serve it over a bed of mixed greens for a more substantial meal.