Fabulous Shrimp Salad

I came across a picture today on Pinterest and it so inspired me that I turned right around and made the recipe for lunch!  So, of course I have to share it with y’all.  First, let me thank chef Mareya Ibrahim for sharing her version of this amazing dish on Pinterest.

Shrimp Salad from Chef Mareya Ibrahim

Shrimp Salad from Chef Mareya Ibrahim

Mareya’s version calls for one pound of cooked shrimp, peeled and deveined, chopped medium tomato, one diced avocado, a diced jalapeno, seeds removed,  1/4 cup chopped red onion, juice of 2 limes, 1 tsp olive oil, 1 tbsp chopped cilantro, and salt and fresh pepper to taste

Here is the recipe with my own spin on it.  Mine isn’t as pretty as Mareya’s because I added thick tangerine infused balsamic vinegar, which turned the whole concoction brown. It was so brown I couldn’t get a good picture of it to share.  🙂 But don’t let the color stop you… the flavor is amazing!  And it’s a perfect mix of crunchiness, creaminess, and sweetness.

  • ¼ Green pepper, finely chopped
  • ¼ Orange Pepper, finely chopped
  • 1 celery stalk, finely chopped
  • 1 medium tomato, chopped
  • ½ red onion, finely chopped
  • ½ white onion, finely chopped
  • 1 haas avocado, chopped
  • 1 lb of boiled shrimp, peeled and deveined
  • Juice of one medium lime
  • 1 tablespoon of olive oil
  • 1.5 tablespoon of tangerine infuse balsamic vinegar (you can substitute any fruit infused vinegar)
  • Tarragon, parsley, salt, pepper to taste

Boil and cool the shrimp, peel and devein.  Chop it up.  Toss all the ingredients in a bowl, chill for about 30 minutes, and serve.  It’s worth noting that it looked so good I could not wait for it to chill… and it was still fabulous.  🙂

Suggested Uses

  1. Eat it right out of the bowl!  Try to use a spoon and sit at the table if possible.
  2. Serve on a heaping bed of fresh lettuce
  3. Serve over grilled fish or crab cakes
  4. Skip the shrimp and add some chopped peaches, mangos, or plums… then spoon it over some grilled chicken or pork chops.
  5. Use it as filling in a lettuce wrap
  6. For you grain eaters who accidentally found this blog… don’t despair… you can serve this with crackers or tortilla chips. It’s a great party food.

That’s it… easy peasy and super yummy.  If you try it out please let me know how it tastes.  If you create your own variety, as I did by adding vinegar and peppers, feel free to add that to the comments for other adventurous paleo cooks out there. A small note on the paleo aspects… I don’t fret over the sweetness of the balsamic vinegar.  I would bet money there is some sugar in it but I don’t know for sure, as it was bought from an artisan shop in Ruidoso, New Mexico and isn’t labeled with any kind of detail.  If you are super worried about that, try mixing your own by blending plain balsamic vinegar and some fresh fruit (raspberries or strawberries maybe?) to get a similar flavor. I do this all the time when making salad dressings and it tastes great.

Thanks again to Mareya for the inspiration!  Here’s a link to her amazing website. Check it out and follow her on facebook!

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