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Tomato Shrimp Salad

Tomato Shrimp Salad

Craving something refreshing? The Tomato Shrimp Salad is the ultimate summer dish! Featuring juicy tomatoes, succulent shrimp, and crunchy cucumbers, this easy-to-make salad is perfect for any occasion. Make it tonight for a light and satisfying meal!
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Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Servings: 2 servings
Course: Salads
Cuisine: Seafood
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 4 oz shrimp peeled and deveined
  • 2 tomatoes cut into small pieces
  • 1 cucumber cut into small pieces
  • 1 scallion finely sliced
  • 1 clove garlic minced
  • 2 tablespoons ketchup
  • 1 teaspoon sugar
  • 2 teaspoons olive oil

Equipment

  • Large Pot
  • Frying Pan
  • Peeler
  • Whisk
  • Chef's Knife
  • Mixing Bowl

Method
 

  1. Fill a medium saucepan with water and bring it to a boil. Once boiling, add the shrimp and cook for just 1 minute, or until they turn pink and are cooked through. Be careful not to overcook them, or they may become tough. Drain the shrimp and set aside to cool.
  2. While the shrimp are cooking, prepare the dressing. In a small bowl, combine the minced garlic, ketchup, sugar, and olive oil. Whisk well until the sugar is completely dissolved, creating a smooth and flavorful dressing. Set it aside.
  3. In a large salad bowl, combine the cooked shrimp, chopped tomatoes, and diced cucumber. Add the prepared dressing to the bowl, ensuring every piece is coated evenly. This step is crucial for flavor!
  4. Finally, gently toss the mixture together with a spatula. Be careful not to break the shrimp or tomatoes. Once everything is well combined, transfer the salad to a serving plate.
  5. For the finishing touch, garnish the salad with finely sliced scallions on top. This adds a lovely color and fresh aroma that will entice your guests.
  6. Serve the Tomato Shrimp Salad immediately for the best flavor and texture. Enjoy your refreshing creation, and don’t forget to share it with your loved ones!

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but keep in mind that the salad is best enjoyed fresh.