Description
Cucumber Shrimp Salad is a vibrant, refreshing dish that brings together succulent shrimp, crisp cucumbers, juicy cherry tomatoes, and aromatic herbs—all drizzled with a zesty lemon dressing. This quick and easy salad is perfect for summer picnics or light dinners at home. Bursting with flavor and color, it’s sure to impress your guests while keeping things light and healthy.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 2 cups cucumbers, diced (about 2 medium cucumbers)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh cilantro or parsley, chopped
- 3 tbsp olive oil
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
- 1. Gather all ingredients. If using frozen shrimp, thaw them and rinse under cold water.
- 2. In a skillet over medium-high heat, add olive oil. Cook shrimp for about 3 minutes per side until pink and opaque. Remove from heat and let cool.
- 3. While shrimp cools, chop cucumbers, halve cherry tomatoes, and thinly slice red onion.
- 4. In a large bowl, combine cucumbers, tomatoes, red onion, chopped herbs, and cooled shrimp.
- 5. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper; pour over salad mixture.
- 6. Toss gently until combined. Serve immediately or chill before serving for enhanced flavors.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Sauteing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 180mg