Fresh Cucumber Shrimp Salad
Fresh Cucumber Shrimp Salad is a zesty and refreshing dish that brings the taste of summer to your table. Featuring crunchy cucumbers and succulent shrimp, all tossed in a tangy dressing, this salad is perfect for picnics or light lunches. It’s an easy-to-make recipe that promises to impress guests and satisfy your cravings without feeling heavy. Enjoy the delightful combination of flavors and textures, making every bite a burst of freshness.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: Approximately 4 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 cups cucumber, diced
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup red onion, thinly sliced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh dill or cilantro, chopped
- Salt and pepper to taste
Instructions
- In a pot of boiling salted water, cook the shrimp for 3-4 minutes until pink and opaque. Drain and cool under cold water.
- Dice the cucumbers and thinly slice the red onion.
- In a bowl, whisk together lemon juice, olive oil, salt, and pepper until combined.
- In a large mixing bowl, combine cooled shrimp with cucumbers and onions. Drizzle with dressing and toss gently.
- Add fresh herbs on top before serving. Chill in the fridge for at least 30 minutes to let flavors meld.
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 220
- Sugar: 2g
- Sodium: 360mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg
Keywords: For added creaminess, consider adding diced avocado. Substituting shrimp with chicken or tofu can create delightful variations. Always use fresh shrimp for the best flavor; avoid frozen if possible.