Description
Cucumber Shrimp Salad is a vibrant and refreshing dish that perfectly blends the crispness of fresh cucumbers with succulent shrimp, making it an ideal choice for warm days or casual gatherings. This quick-to-prepare salad bursts with flavor from juicy cherry tomatoes, sharp red onions, and a light lemon-olive oil dressing. Not only does it appeal to the eyes with its colorful presentation, but it also tantalizes the taste buds with its delightful mix of textures. Whether enjoyed as an appetizer or a light main course, this Cucumber Shrimp Salad is versatile enough to suit any occasion. Whip it up in minutes for a healthy weeknight meal or serve it at your next barbecue gathering—your guests will love every bite!
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 2 medium cucumbers, sliced
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 3 tbsp freshly squeezed lemon juice
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook the shrimp in boiling salted water until pink and opaque (3-4 minutes). Drain and cool under cold running water.
- Slice cucumbers, halve cherry tomatoes, and thinly slice red onion.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
- Combine cooled shrimp with prepared vegetables in a large bowl. Pour dressing over and toss gently until coated.
- Serve immediately for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Seafood
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 210
- Sugar: 4g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 170mg