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Whenever summer is in full swing, no-cook meals are in high demand. Luckily, you can whip up a delectable meal that not only satisfies your taste buds but also doesn’t involve you turning on the oven, standing over a hot grill, or cooking on the stove.

Remember, you don’t have to overthink it! This summer shrimp salad with mayo recipe from Cristina Curp, author of the popular food blog and wellness site TheCastawayKitchen.com, is the perfect easygoing dish to make when you want a tasty, seasonal salad in a flash.

This dish can work with any seafood you have on hand, from (in-season) lobster to cocktail shrimp or cooked mahi-mahi. It has beautiful textures, sweetness from the berries, crunch, and creaminess. You can make a big batch once a week and keep it in the fridge to snack on. Serve your shrimp salad on lettuce wraps or with your favorite grain-free crackers—there’s no wrong way to enjoy this recipe!

You might also enjoy these other salad recipes:

 

About the author and recipe creator:

headshot of Cristina Crup holding a strawberryCristina Curp is a certified Nutritional Therapy Practitioner and former restaurant chef with a BA in Anthropology. Her love of food, and particularly using real food to heal, inspired her popular food blog and wellness site, TheCastawayKitchen.com. She is the author of Made Whole Cookbook, Made Whole Made Simple and co-host of Body Wise Podcast and food-as-medicine advocate. Cuban, military spouse, boy mom, and optimist, Cristina loves to dance while she cooks.

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