Description
A refreshing shrimp and cucumber salad perfect for any occasion.
Ingredients
Scale
- 1 pound shrimp (peeled and deveined)
- 2 large cucumbers (sliced thin)
- ½ cup cherry tomatoes (halved)
- ¼ cup red onion (finely chopped)
- ¼ cup fresh cilantro (chopped)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- to taste Salt and pepper
Instructions
- Begin by boiling water in a medium saucepan. Once boiling, add the shrimp and cook for about 2-3 minutes or until they turn pink and opaque.
- Drain and let them cool.
- While your shrimp cool, slice the cucumbers and halve the cherry tomatoes.
- Finely chop the red onion and fresh cilantro for added flavor.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until well combined.
- In a large mixing bowl, combine the cooled shrimp, cucumbers, cherry tomatoes, red onion, and cilantro.
- Pour the dressing over your salad and gently toss to combine, ensuring everything is well coated.
- This salad can be enjoyed immediately or chilled for a bit to let the flavors meld together.
Notes
- This salad is best enjoyed fresh but can be made ahead of time and refrigerated.
- Feel free to add avocado or other vegetables for added variety.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg