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Cucumber Shrimp Salad

A refreshing salad featuring succulent shrimp, crunchy cucumbers, and juicy cherry tomatoes, perfect for picnics and weeknight dinners.
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Temps de préparation 10 minutes
Temps de cuisson 3 minutes
Temps total 13 minutes
Portions: 4 servings
Type de plat: Main Course, Salad
Cuisine: American, Seafood
Calories: 250
Ingredients Method Nutrition Notes

Ingrédients
  

Main Ingredients
  • 1 pound shrimp, peeled and deveined Fresh shrimp recommended; frozen can be used if thawed thoroughly.
  • 2 cups cucumber, diced English cucumbers recommended for fewer seeds.
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup olive oil Can replace with low-fat yogurt for a lighter option.
  • 2 tablespoons lemon juice Freshly squeezed is best.
  • to taste Salt and pepper

Method
 

Cooking the Shrimp
  1. Start by boiling a pot of salted water. Add the shrimp and cook until they turn pink, about 2-3 minutes.
Preparing the Vegetables
  1. While the shrimp are cooking, dice the cucumbers, halve the cherry tomatoes, and slice the red onion thinly. Chop the parsley.
Combining Ingredients
  1. In a large bowl, add the cooked shrimp, cucumbers, cherry tomatoes, red onion, and parsley.
Making the Dressing
  1. In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper until well combined.
Dressing the Salad
  1. Pour the dressing over the salad and toss gently to ensure all ingredients are coated.
  2. Allow the salad to sit for a few minutes before serving.
Serving
  1. Chill the salad in the refrigerator or serve at room temperature.

Nutrition

Portion: 1gCalories: 250kcalCarbohydrates: 10gProtéines: 20gFat: 15gLipides saturés: 2gSodium: 300mgFibre: 2gSucre: 3g

Notes

Store leftovers in an airtight container in the fridge for 1-2 days. Not recommended for freezing.

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