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This delicious Summer Shrimp Salad explodes with all the vibrant flavors and colors of sweet peaches, kohlrabi, strawberries, and juicy protein-packed, spicy chipotle shrimp! Perfect for the whole family.
If you haven’t fallen in love with salads yet, this creative summer shrimp salad recipe may quickly change your mind. Not only is it delicious and beautiful when plated, but it’s also incredibly nutritious.
The star of this salad, however, is the shrimp – cooked with chipotle chiles in a white wine and garlic adobo sauce. If you can’t get your hands on fresh or frozen shrimp – or don’t like shrimp – feel free to substitute it with grilled chicken.
The combination of succulent shrimp (or your protein of choice) with a medley of refreshing ingredients such as arugula, carrots, cucumber, radishes, fresh peas, sweet fruit, kohlrabi, feta cheese, onion, and avocado creates an unforgettable flavor experience.
For those seeking a vegan option, simply skip the shrimp and feta. The salad will still be wonderfully refreshing, with the vibrant fruits and veggies coming together in one harmonious and flavorful dish.
What is Kohlrabi?
Kohlrabi is a unique and versatile vegetable that belongs to the Brassica family, which includes cabbage, broccoli, and cauliflower. Known for its distinct bulb-like shape, this vegetable is crisp and crunchy with a mild, somewhat spicy, and slightly sweet flavor. After removing the outer skin, a crispy interior awaits. Enjoyable both raw and cooked, kohlrabi offers a range of culinary possibilities.
How to Make a Summer Shrimp Salad
- Start by preheating the oven to 400 degrees.
- In a small saucepan over medium heat, melt the butter. Add the diced chipotle chilis, adobo sauce, red wine, minced garlic, and salt. Bring to a low boil, then reduce heat to low and simmer for 2-3 minutes. Remove from heat.
- While the sauce simmers, spray a large glass baking dish with nonstick cooking spray. Place the shrimp in the dish and carefully pour the chipotle sauce over them. Stir to coat the shrimp.
- Bake for approximately 10 minutes, until the shrimp are just cooked through.
- For the salad, toss together the arugula, carrots, cucumber, sliced radish, peas, sliced peaches and strawberries, chives, feta cheese, and green onion in a large salad bowl.
- Finish with slices of ripe avocado.
- Serve the shrimp either mixed in with the salad or on the side.
Leftovers and Storage
Although greens do not keep, store any leftover shrimp in an airtight container in the refrigerator for up to 3-4 days.
More Delicious Salad Recipes
- Nectarine Summer Salad with Shredded Chicken
- Tabbouleh
- Easy Chopped Mediterranean Salad
- Pea Salad
- Cobb Salad
If you try making this Sumer Shrimp Salad Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Summer Shrimp Salad Recipe
Ingredients
- 7 oz arugula, or fresh baby kale
- ¼ cup carrots, shredded
- 1 English cucumber, sliced
- 2 radishes, sliced
- ½ cup fresh pea
- 2 peaches, pitted and sliced
- 7 strawberries, sliced
- 1 large kohlrabi, chopped into matchsticks
- 2 tablespoon chives, chopped
- ¼ cup feta, crumbled
- 3 green onion, chopped
- 1 avocado, sliced
For the Shrimp
- 3 tablespoon butter
- 2 chipotle chilies in adobe sauce, diced
- 2 teaspoon adobo sauce
- ⅓ cup dry red wine
- 3 cloves garlic, minced
- pinch of salt
- 1 lb large shrimp, thawed
Instructions
For the Shrimp
- Preheat oven to 400 degrees
- In a small saucepan over medium heat melt the butter. Add the diced chipotle chilis, adobo sauce, red wine, minced garlic and salt. Bring to a low boil and reduce heat to low. Simmer for 2-3 minutes and remove from heat.
- Meanwhile, as the sauce simmers, spray a large glass baking dish with nonstick cooking spray. Add the shrimp. Carefully pour chipotle sauce over the shrimp and stir with the shrimp. Bake for approximately 10 minutes, or until the shrimp are just cooked through.
For the Salad
- With all ingredients chopped and prepared, build your salad. In a large salad bowl start by tossing together the arugula, carrots, cucumber, sliced radish, peas, sliced peaches and strawberries, chives, feta and green onion.
- Serve with the shrimp in the salad or on the side.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
