A good salad is the perfect meal for when you're trying to eat healthier, and thankfully there are so many delicious combinations to explore. Spice up your standard salad by adding tasty Gulf shrimp into the mix! At Biloxi Shrimp Co., all of our shrimp are processed right here in Biloxi so we can share the taste of the Gulf with families across the U.S. Here are some of our favorite healthy salad recipes with shrimp for you to enjoy!
Avocado and Lime Shrimp Salad
If you’re looking to add some spicy sweetness to your salad, consider this avocado and lime shrimp salad the next time you’re feeling hungry.
Ingredients
- 1/4 cup red onion, chopped
- Juice of 2 limes
- 1 lb. chopped jumbo headless wild-caught U.S. shrimp
- 1 tomato, diced
- 1 avocado, diced
- 1 jalapeno, deseeded and diced
- 1 tsp. olive oil
- Cilantro to garnish
- Salt and pepper to taste
Instructions
- Combine red onion, lime juice, olive oil, salt and pepper in a small bowl. Set aside until the shrimp are ready.
- In a medium-size pan, cook shrimp for 2-3 minutes on each side.
- Remove shrimp from the pan, allow them to cool and chop them into small pieces.
- Combine all the ingredients into a large bowl, mix and enjoy.
Healthy Cucumber and Shrimp Salad
This cucumber and shrimp salad is perfect for those who prefer a little crunch with their greens.
Salad Ingredients
- 1 lb. extra-small peeled and deveined tail-off wild-caught U.S. shrimp
- 3 celery stalks, diced
- 1 small apple, cubed
- 1/3 cucumber, diced
- 3/4 cup Greek yogurt, plain
- 2 tbsp. mayonnaise
- 1 tbsp. Dijon mustard
- 1 tsp. garlic powder
- Salt and pepper to taste
Salad Instructions
- Cook shrimp for 2-3 minutes on each side in a large skillet over medium heat.
- Dice the shrimp and add them to a large bowl along with the remaining ingredients.
- Mix until thoroughly combined, cover and leave to chill in the refrigerator for 15 minutes.
- Once the salad is chilled, serve in a small bowl and enjoy.
Fresh-from-the-Garden Shrimp Salad
This salad is great if you have leftover vegetables from another meal. It's easy to make and even easier to customize with whatever vegetables you have in your kitchen.
Salad Ingredients
- 1 (15 oz.) can white navy beans (rinsed)
- 1 lb. extra-jumbo headless wild-caught U.S. shrimp
- 1 red bell pepper, julienne
- 1/2 red onion, julienne
- 1/2 large tomato, diced
- 4 tbsp. olive oil
- Fresh chopped parsley to garnish
- Fresh chopped mint to garnish
Salad Instructions
- Rinse beans and combine with 2 tbsp. olive oil, 2 tsp. lemon juice and garlic powder. Add salt to taste.
- Mix until the beans are fully coated, then place in the microwave on high for 90 seconds.
- Remove the bowl from the microwave and set it aside to cool for 20 minutes.
- In a large skillet over medium heat, add 2 tbsp. olive oil and cook shrimp for 2-3 minutes on both sides.
- Roughly chop the shrimp, then add them to a large bowl with red bell pepper, red onion and tomato. Garnish the dish with mint and parsley.
Order Wild-Caught U.S. Shrimp Today
Hungry for shrimp? Visit our Shop page to order wild-caught Gulf shrimp to be shipped to anywhere in the country today!