Shrimp and Cherry Tomato Salad
Adding pine nuts to this salad is also a great way to enhance its flavor.
Updated : 09 September, 2025
Easy
About 45 min.
Ingredients
200 grams
Shrimp
200 grams
Cherry tomatoes
100 grams
Arugula
50 grams
Hard cheese
1
Avocado
Sauce
50 tablespoon
Olive oil
30 milliliters
Soy sauce
1 tablespoon
Lemon juice
1 tablespoon
Honey
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the marinade ingredients first - it doubles as the salad dressing. I used extra-virgin olive oil, but you can use any vegetable oil.
Step 2
In a bowl, whisk together olive oil, soy sauce, lemon juice, honey, and ground black pepper.
Step 3
Prepare the salad base ingredients. I used cherry tomatoes and shrimp, but you can substitute or add veggies or seafood like mussels or squid.
Step 4
If using frozen shrimp, blanch them in boiling water. I used already peeled shrimp with tails on. If your shrimp still have heads and shells, use 1.5-2 times more to get enough meat.
Step 5
Marinate the peeled shrimp in the dressing for 20-30 minutes.
Step 6
Heat a pan over high heat. Add shrimp and marinade, searing for a couple minutes. Remove shrimp and let the sauce cool.
Step 7
Slice or coarsely grate cheese - any kind works (e.g. suluguni, mozzarella, parmigiano). I used young Parmesan.
Step 8
Halve or quarter cherry tomatoes (or segment regular tomatoes). Use firm ones - they hold shape better during prep.
Step 9
Halve and peel avocado, then slice. Remove the pit first and peel carefully as avocado flesh can become slippery after peeling.
Step 10
Wash and dry arugula. Tear large leaves by hand. Alternatively, use mixed salad greens.
Step 11
Arrange arugula, tomato, avocado, shrimp, and Parmesan on a plate. Drizzle with the cooled shrimp sauce and serve immediately. Enjoy!