Recipe: Summer Shrimp Salad

Ra Shrimp1

At her restaurant, Compère Lapin, in New Orleans, Chef Nina Compton pairs culinary inspiration from her Caribbean upbringing with Louisiana's indigenous ingredients, such as the shrimp in this salad. The Top Chef finalist chooses Louisiana wild gulf shrimp for their sweeter flavor.

Use an array of colorful tomatoes to make this salad pop. Cooking the shrimp with fresh herbs and garlic infuses them with flavor without coming off too strong for a light dinner salad that's perfect for summer entertaining.

  • 1¼ pounds raw shrimp (21-25 count), peeled and deveined
  • ¼ cup extra-virgin olive oil
  • 10 sprigs fresh thyme
  • 4 cloves garlic, crushed
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • ¼ cup lemon juice
  • 1 medium English cucumber, diced
  • 3 large heirloom tomatoes, chopped
  • ½ cup chopped fresh basil, plus more for garnish
  1. Preheat oven to 350°F.
  2. Toss shrimp with oil, thyme and garlic on a rimmed baking sheet. Sprinkle with salt and pepper. Bake until the shrimp are pink and firm, 8 to 10 minutes.
  3. Transfer the shrimp to a large bowl (discard thyme and garlic). Add lemon juice and stir to coat. Gently stir in cucumber, tomatoes and basil. Arrange the shrimp and vegetables in a serving bowl. Serve drizzled with any dressing left in the bowl and garnish with more basil, if desired.

NUTRITION INFORMATION: Serving size: about 2 cups. Per serving: 290 calories; 15 g fat(2 g sat); 2 g fiber; 10 g carbohydrates; 31 g protein; 29 mcg folate; 228 mg cholesterol; 5 g sugars; 0 g added sugars; 1,208 IU vitamin A; 25 mg vitamin C; 138 mg calcium; 2 mg iron; 322 mg sodium; 810 mg potassium. Nutrition Bonus: Vitamin C (42% daily value), Vitamin A (24% dv). Carbohydrate Servings: ½. Exchanges: 3½ lean protein, 2½ fat, 1½ vegetable.

This article was written by Nina Compton for EatingWell and was legally licensed through the NewsCred publisher network. Please direct all licensing questions to

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