Description
Cucumber shrimp salad is a refreshing and vibrant dish that captures the essence of summer. With succulent shrimp, crunchy cucumbers, and sweet cherry tomatoes tossed in a zesty lemon-olive oil dressing, this salad makes for an ideal light meal or side at picnics and barbecues. It’s quick to prepare and easily customizable, allowing you to add your favorite ingredients for a delightful twist. Enjoy it chilled for the best flavor!
Ingredients
Scale
- 1 lb fresh shrimp (peeled and deveined)
- 2 cups firm cucumbers (chopped)
- 1 cup cherry tomatoes (halved)
- 1/2 red onion (thinly sliced)
- 1 avocado (cubed)
- 3 tbsp fresh lemon juice
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook the shrimp in a pot of boiling salted water until pink and opaque, about 2-3 minutes. Drain and cool in an ice bath.
- While shrimp cools, chop cucumbers, halve cherry tomatoes, slice red onion, and cube avocado.
- In a large bowl, combine cooled shrimp with chopped vegetables.
- Whisk together lemon juice, olive oil, salt, and pepper in a small bowl; pour over salad mixture.
- Gently toss to coat all ingredients evenly.
- Serve in bowls or plates, garnished with fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 200g)
- Calories: 250
- Sugar: 3g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 180mg