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A Rainbow Carrot Shrimp Salad

Rainbow Carrot Shrimp Salad

Chef Adriana Martin
A beautiful shrimp salad with rainbow baby carrots, tender lettuce, fields greens, cilantro, sweet peppers and green onions. Dressed with a simple vinaigrette made with olive oil, lime juice, soy sauce and Italian seasonings.
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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Appetizer, Main Dish
Cuisine American Cuisine
Servings 4 servings


  • 12 precooked jumbo shrimps
  • 4 cups of fresh lettuce and filed greens
  • 4 small Florida sweet peppers chopped use red and yellow
  • 1 cup of rainbow carrots
  • 1/3 cup of chopped green onions
  • 1 bunch of fresh cilantro sprigs
  • 1 cup of olive oil
  • 1/2 cup of lime juice
  • 1 tablespoon of soy sauce
  • 1 tablespoon of Italian seasoning


  • Place a bed of lettuce on a serving bowl.
  • Layer with the sweet peppers, the rainbow carrots, the green onions and the cilantro sprigs.
  • Add the shrimps in the middle to simulate a tower
  • Prepare the dressing combining the olive oil, with the lime juice, the soy sauce and the spices.
  • Serve family style and put the dressing on the side.
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