Summer Shrimp Salad with Mayo
July 29, 2020
Recipe courtesy of Cristina Curp, author of the popular food blog and wellness site, TheCastawayKitchen.com.
Summer is in full swing, and the weather in South Florida is H-O-T! No-cook meals are in high demand and I’m all about it. You can whip up a delectable meal with simple ingredients that not only satisfies your taste buds but also doesn’t involve you turning on the oven, standing over a hot grill, or cooking on the stove.
This summer shrimp salad with mayo is the perfect easy-going Big Ass Salad to make when you want a tasty, seasonal salad in a flash. Now more than ever, it’s important to remember that you can keep things easy. As a chef, I have high standards when it comes to ingredients, but you don’t have to overthink it!
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This summer shrimp salad with mayo can work with any seafood you have on hand, from (in-season) lobster, to cocktail shrimp, or cooked mahi-mahi. This summer shrimp salad has wonderful textures, sweetness from the berries, crunch, and creaminess. It’s great to make a big batch once a week and keep it in the fridge to snack on. Serve on lettuce wraps or with your favorite grain-free crackers. There’s no wrong way to enjoy this recipe!
Summer Shrimp Salad with Mayo
Time: 20 minutes
- 2 cups wild-caught langostinos or baby shrimp, cooked
- 2 cans artichoke hearts
- 2 cups chopped baby spinach
- 10 strawberries, quartered
- 1 cup diced Vidalia onion
- 1 teaspoon fine salt
- 1 teaspoon Italian Herb seasoning
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- 1 teaspoon granulated garlic
- ½ cup Primal Kitchen Mayo, plus more to taste
- Juice of one lemon
- Measure out 2 heaping cups of fully cooked, frozen langostinos or baby shrimp and place in a colander. Rinse them with fresh water and let them thaw completely. Drain and pat dry, then set aside.
- Open the cans of artichoke hearts, drain the fluid. Chop the artichoke hearts roughly and place in a large bowl.
- Add in the spinach, strawberries, onion, and dried seasonings. Add the seafood to the large bowl as well, followed by ½ cup Primal Kitchen Avocado Oil Mayo.
- Use a spatula to mix well. Squeeze the lemon juice into the salad and mix again.
- It’s ready to serve! If you would like to add more mayo for a creamier salad you may do so now.
- Store the salad in an airtight container in the fridge for up to 4 days.
Nutrition info (per serving):
Carbs: 34 grams
Fat: 26 grams
Protein: 37 grams
Nutrition information calculated using Cronometer.
About the author and recipe creator:
Cristina Curp is a certified Nutritional Therapy Practitioner and former restaurant chef with a BA in Anthropology. Her love of food, and particularly using real food to heal inspired her popular food blog and wellness site, TheCastawayKitchen.com. She is the author of Made Whole Cookbook, Made Whole Made Simple and co-host of Body Wise Podcast and food-as-medicine advocate. Cuban, military spouse, boy mom, and optimist, Cristina loves to dance while she cooks.