South Haven Seafood Salad
A refreshing blend of tender shrimp, crisp vegetables, and zesty lime-mint dressing, evoking the clarity and brightness of a coastal lighthouse beacon. This american-inspired salads ready in about 20 minutes pairs peeled and deveined shrimp, mixed greens, halved cherry tomatoes into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 300 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz, peeled and deveined shrimp
- 3 cups mixed greens
- 1 cup, halved cherry tomatoes
- 1/2, diced cucumber
- 1/4 cup, thinly sliced red onion
- 2 tablespoons, chopped fresh mint
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Season 8 oz peeled and deveined shrimp with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Heat 1/2 teaspoon olive oil in a skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque; remove from heat and let cool, then cut into 1/2-inch pieces.
- Step 2: Whisk together 1 tablespoon lime juice, 1/2 teaspoon olive oil, 1 teaspoon honey, and 1/4 teaspoon salt in a small bowl until smooth.
- Step 3: In a large bowl, combine 3 cups mixed greens, 1 cup halved cherry tomatoes, 1/2 diced cucumber, and 1/4 cup thinly sliced red onion. Add the cooled shrimp pieces.
- Step 4: Pour the dressing over the salad and toss gently until evenly coated. Sprinkle 2 tablespoons chopped fresh mint over the top and serve immediately.
Frequently asked questions
How long does South Haven Seafood Salad take to make?
Total time is about 20 minutes (15 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover South Haven Seafood Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep peeled and deveined shrimp from drying out.
Can I substitute ingredients in South Haven Seafood Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale South Haven Seafood Salad for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with South Haven Seafood Salad?
American salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The lemon in the dressing really brightened up the seafood.
- ★★★★★
Made this for my daughter's birthday party, everyone raved about the salad.
- ★★★★★
Loved it! The seafood was perfectly fresh and the dressing was light.
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