Summer Shrimp Salad with Mayo

Name: Summer Shrimp Salad with Mayo
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 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 seasoning; 1 teaspoon ground cumin; 1 teaspoon ground black pepper; 1 teaspoon granulated garlic; ½ cup Primal Kitchen Mayo; Juice of one lemon; Primal Kitchen Real Whipped Tangy Dressing &amp; Spread

July 29, 2020

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Whenever summer is in full swing, no-cook meals are in high demand. Luckily, you can whip up a delectable meal 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.

Remember, you don’t have to overthink it! This summer shrimp salad with mayo recipe from Cristina Curp, author of the popular food blog and wellness site TheCastawayKitchen.com, is the perfect easygoing dish to make when you want a tasty, seasonal salad in a flash.

This dish can work with any seafood you have on hand, from (in-season) lobster to cocktail shrimp or cooked mahi-mahi. It has beautiful textures, sweetness from the berries, crunch, and creaminess. You can make a big batch once a week and keep it in the fridge to snack on. Serve your shrimp salad on lettuce wraps or with your favorite grain-free crackers—there’s no wrong way to enjoy this recipe!

Summer Shrimp Salad with Mayo

Rated 5.0 stars by 1 users

Servings

Prep Time

20 minutes

Cook Time

0 minutes

Calories

464

Easy to put together and totally unexpected, this salad can be made with frozen shrimp or any seafood you have on hand. It has wonderful textures, crunch, and creaminess, plus a touch of sweetness from fresh berries.

Ingredients

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 seasoning
1 teaspoon ground cumin
1 teaspoon ground black pepper
1 teaspoon granulated garlic
½ cup Primal Kitchen Mayo
Juice of one lemon

Alternate ingredients:

Primal Kitchen Real Whipped Tangy Dressing & Spread

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Directions

Measure out 2 heaping cups of fully cooked, frozen 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, followed by the mayo or whipped spread.
Use a spatula to mix well. Squeeze the lemon juice into the salad and mix again. Enjoy!
Store the salad in an airtight container in the fridge for up to 4 days.

Recipe Note

Nutrition information calculated using Cronometer.

Nutrition

Serving Size: 1 serving
per serving: Calories; 464

Amount/Serving % Daily Value

Carbs: 34 grams
Fat: 26 grams
Protein: 37 grams

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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.