Description
A light and refreshing cucumber shrimp salad, perfect for summer gatherings.
Ingredients
Scale
- 1 pound raw shrimp, peeled and deveined
- 2 medium cucumbers, sliced
- 1 small red onion, thinly sliced
- A mix of fresh herbs (dill, parsley, and mint)
- 3 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Bring a pot of salted water to a boil. Drop in the shrimp and cook for 2-3 minutes, until they turn pink and opaque. Drain and chill them under cold running water.
- While the shrimp cools, slice your cucumbers and onions. The thinner the slices, the better the texture!
- Whisk together olive oil, lemon juice, salt, and pepper in a bowl. Adjust seasoning to your liking—more lemon if you like it tangy!
- In a big serving bowl, toss the shrimp, cucumbers, onions, and herbs. Drizzle with your dressing and mix everything together gently to avoid squishing anything.
- Let it sit for about 10 minutes before serving so all those flavors can mingle. Trust me, they’ll thank you.
Notes
This salad is versatile and can be served on a bed of greens or paired with crusty bread. Store leftovers in an airtight container in the fridge for 1-2 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Chilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 150mg
Keywords: shrimp salad, cucumber salad, summer salad, light meal, seafood salad