Summer Shrimp Salad

It doesn’t have to be summer to enjoy these sweet flavorful salad shrimp year round. You can follow the recipe or be creative and add your own favorite seasonal fruit. For a unique departure, you can also grill the salad shrimp and serve as a hot salad instead.

20 min
Prep Time
Total Time


Shrimp Salad:

  • 12 oz Wild Cold Water Salad Shrimp
  • (thawed, drained, and chilled)
  • 4 oz baby spinach leaves
  • 1 avocado (sliced)
  • 1 nectarine or peach (sliced)
  • 1 Persian or hot house cucumber (sliced)


  • ½ cup cilantro (rinsed, dried, and rough chopped),
  • 1T olive oil
  • 1 lemon or lime (juiced)
  • 1 garlic clove (chopped)
  • 1T mayonnaise
  • Sea salt and pepper to taste


To prepare salad:

  1. Divide spinach among plates and place equal amounts of peach, avocado, and cucumber slices onto greens.
  2. Drizzle with dressing and top with Pacific Sustainable Seafood Salad Shrimp.

To prepare dressing

  1. In blender, add all ingredients and pulse until well blended.