A beautiful summer shrimp salad recipe made with seared shrimp, tomato, avocado, jalapeno, garlic, basil and burrata cheese, served with crunchy crostinis, so light and delicious.
Honestly, I wasn't sure what to call this recipe, exactly. Is it a salad? An appetizer? Some sort of side dish? All of the above? It doesn't seem to be in my typical recipe wheelhouse at first glance, but in reality, it is by virtue of the ingredients. You don't need many to make this OUTSTANDING little dish, mostly fresh vegetables, which is ideal for summertime dining and snacking. Light, fresh, and enticing. Visually, it's a stunner. I used a small springform pan to mold these into a taut circle and served them up in our backyard for lunch with glasses of fresh basil lemonade.
If you have a garden, you can pick half the ingredients directly and whip this together in practically no time. The only cooking needed is the shrimp, which cooks up quickly. Our garden was partly the inspiration for this recipe, but the greatest influence was the burrata. Burrata! Oh, my, we DO LOVE our burrata. It's one of our favorite appetizers when we do Italian. Fresh and simple, with tomatoes, olive oil, balsamic, crusty bread. I was walking through our local grocery store, letting food leap into my cart as it usually does, and I had passed the end cap numerous times that holds the Italian cheeses. The burrata finally took the plunge and here we are, using it to top our garden fresh summer shrimp salad. Now there was a possible title! I digress...
To make this recipe, you'll lightly season and cook up your shrimp, then let it cool and coarsely chop it. Chop your tomato, jalapenos, garlic, basil and avocado, then toss them in a mixing bowl with some olive oil and lemon juice. Easy, right? It already looks AWESOME sitting in the mixing bowl. I could eat it just like this. So bright and inviting.
Then, get to layering - chopped vegetables on bottom, shrimp in the middle, topped with a bit of burrata and lemon zest. Drizzle a tad more olive oil over the top. I like to be generous with olive oil. This recipe will work as a quick brunch or lunch, an appetizer, dinner party starter, pretty much ANY meal in the summer. Make this now! You'll love it. Enjoy!
Patty’s Perspective: The fun part about this dish was – what is the best method of how to eat it? I made a bunch of crostinis but realized I was quickly filling myself up with bread! I had to cut back on that because I didn’t want to miss out on the excellent shrimp or all those fresh ingredients. I resorted to spooning some into my mouth and then taking a small bite of the bread. This dish literally SCREAMS summer to me.
Tomato-Shrimp-Avocado Salad with Burrata - Recipe
- ½ pound shrimp, peeled and deveined
- Olive oil as needed
- Salt and pepper to taste
- 2 juicy tomatoes, diced
- 1 medium avocado, peeled and diced
- 1 jalapeno pepper, diced
- 3 cloves garlic, minced
- 12 large basil leaves, chopped
- 1 lemon
- 4 ounces burrata or more as desired
- Crostinis for serving
- Heat a large pan to medium heat.
- Toss shrimp with a splash of olive oil and season with salt and pepper. Cook a couple minutes each side, until cooked through. Cool, chop, then set aside.
- In a large mixing bowl, add tomatoes, avocado, jalapeno, garlic and most of the basil. Hand mix.
- Add in 2 tablespoons olive oil and juice from the lemon. Mix well.
- Set the tomato-avocado mixture onto a plate – I used a small spring form pan and formed it nicely.
- Top with chopped shrimp and a good scoop of burrata.
- Zest a bit of the lemon rind over the top and drizzle a bit more olive oil if desired.
- Sprinkle on the remaining basil and serve with crostinis or toasted bread.
SO FREAKING GOOD!
Makes 4 large servings.