Summer Shrimp Salad

Looking for something tasty and light? Summer’s a great time for salad (although, any time is great for salad)! Shrimp makes it a little more unique, especially when it’s tossed in Tone’s® Southwest Chipotle Seasoning. 
Servings 1
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes


For the Shrimp

  • 1 tbsp Member's Mark™ Olive Oil
  • 5 16/20 Shrimp
  • ½ tsp Member's Mark™ Sea Salt
  • 2 tsp Tone's® Cilantro Lime Seasoning

Tone's® Cilantro Lime Dressing

  • 1 tsp Sugar
  • 1 tbsp Heinz® White Vinegar
  • 1 tsp Tone's® Cilantro Lime Seasoning
  • 3 tsp Members Mark™ Olive Oil

For the Salad

  • cups Baby spinach
  • cups Mixed Greens
  • ¼ cup Sliced red onion
  • 5 Sliced strawberries
  • 1 Avocado, diced
  • ¼ cup Blue Diamond® Toasted Almonds
  • 1 Sliced lime, for garnish


  • Slice and devein the shrimp, then rinse. Heat olive oil in a skillet over medium heat. Once the oil begins to heat, place the shrimp in the skillet. Sprinkle the shrimp with salt and Tone's® Cilantro Lime Seasoning. Continue to cook shrimp until they are tender, but not tough. Remove the shrimp from the heat.
  • To make the dressing, place sugar and white vinegar in a medium bowl. Stir until smooth. Stir in Tone's® Cilantro Lime Seasoning and olive oil. Whisk until the mixture becomes slightly frothy and creamy in appearance. Set aside.
  • Place baby spinach, mixed greens, red onion, strawberries, diced avocado, and toasted almonds in a large bowl. Toss with the Tone's® Cilantro Lime Dressing until all ingredients are coated. Toss in the shrimp. Garnish with lime slices.


Course: Appetizer, Salad
Cuisine: American
Keyword: light, salad, shrimp, summer
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