- Choose quality shrimp → Wild-caught has the best flavor; rinse and pat dry before tossing.
- Dry the beans well → Spread on a towel to keep the dressing from getting watered down.
- Marinate for flavor → Toss shrimp and beans in dressing before adding veggies.
- Pack smart for picnics → Layer dressing first, then beans and shrimp, then veggies. Toss before serving.
- Chop small for perfect bites → Keep veggies chickpea-sized for balance.
- Revive leftovers → Add lemon juice or olive oil before serving.
- Customize it → Swap corn for roasted red peppers or add feta for creaminess.
Dense Shrimp Salad (High-Protein in 10 Minutes!)
Servings: people (or more)
This dense shrimp salad is a quick, one-bowl meal loaded with lean protein, fiber-rich beans, and fresh vegetables, all tossed in a zesty lemon-oregano dressing. It’s perfect for easy meal prep, keeps you full for hours, and delivers big flavor with minimal effort.
Ingredients
- 1 pound pre-cooked shrimp peeled and deveined — thawed if frozen
- 1 can chickpeas 15 oz or 400 g — drained and rinsed
- 1 can black beans (optional)
- 1 cup corn kernels drained if canned
- 1½ cups cherry tomatoes halved or quartered
- 1 cup cucumber diced
- ½ cup olives Kalamata, castelvetrano, etc.
- ⅓ cup red onion finely chopped
- ⅓ cup fresh parsley chopped — or fresh basil
For the Dressing
- 4 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice + zest of ½ lemon
- 1 tablespoon mustard Dijon or American
- 1 tablespoons honey
- 1 teaspoon dried oregano
- ¾ teaspoon salt + black pepper to taste
Instructions
- Prep the shrimp – If frozen, place 1 pound pre-cooked shrimp in a colander under cold running water for 5–7 minutes until thawed (check package instructions). Pat dry with paper towels.
- Make the dressing – In a large mixing bowl, whisk together the 4 tablespoons extra virgin olive oil, 3 tablespoons lemon juice, 1 tablespoon mustard, 1 tablespoons honey, 1 teaspoon dried oregano, ¾ teaspoon salt, pepper, and lemon zest.
- Marinate Shrimp & Beans – Add the shrimp, 1 can chickpeas, and 1 can black beans (both drained and rinsed) to the dressing. Toss well and let sit while you prepare the vegetables (about 5-10 minutes or overnight in the fridge).
- Chop the vegetables – Prepare 1 cup corn kernels, 1½ cups cherry tomatoes, 1 cup cucumber, ½ cup olives, ⅓ cup red onion, and ⅓ cup fresh parsley.
- Combine & serve – Add veggies to shrimp. Toss gently to combine. You can serve it right away.
Notes
Substitutions
Storage
Store in an airtight container in the fridge for up to 2 days. Avoid freezing if your shrimp were previously frozen.
- Shrimp → Swap with grilled salmon chunks or seared scallops.
- Chickpeas → Use white beans or lentils for a softer texture.
- Black beans (optional) → Omit for a less dense salad or try kidney beans or pinto beans.
- Corn kernels → Replace with diced red bell pepper or blanched green beans.
- Cherry tomatoes → Use grape tomatoes or chopped Roma tomatoes.
- Cucumber → Swap for zucchini ribbons or celery slices.
- Olives → Use capers or marinated artichoke hearts.
- Red onion → Replace with green onions or shallots.
- Fresh parsley → Try basil, cilantro, or fresh dill.
- Extra virgin olive oil → Use avocado oil for a buttery taste.
- Lemon juice & zest → Swap with lime juice or red wine vinegar.
- Mustard → Use Dijon or yellow mustard.
- Honey → Replace with maple syrup or agave nectar.
- Dried oregano → Try Italian seasoning or thyme.
