Description

Cucumber Shrimp Salad is a refreshing and colorful dish that perfectly captures the flavors of summer. With crisp cucumbers, tender shrimp, and a zesty lemon dressing, this salad is ideal for picnics, barbecues, or light dinners. Easy to prepare and customizable with seasonal vegetables, it is sure to impress your guests. Enjoy it chilled for a delightful burst of flavor that will have everyone asking for seconds.

Ingredients

Scale

1 lb fresh shrimp (peeled and deveined)
2 cups firm cucumbers (diced)
1 cup cherry tomatoes (halved)
1/2 cup red onion (thinly sliced)
1/4 cup fresh dill (chopped)
2 tbsp lemon juice (freshly squeezed)
3 tbsp extra virgin olive oil
Salt and pepper to taste

Instructions

Boil water in a medium pot. Add shrimp and cook until pink and opaque, about 2-3 minutes. Drain and cool.
While shrimp cools, dice cucumbers, halve cherry tomatoes, and slice red onion thinly. Combine in a large bowl.
Chop cooled shrimp into bite-sized pieces and add to the vegetable mixture along with dill.
In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Pour over salad mix and toss gently to combine.
Chill the salad in the refrigerator for about 30 minutes before serving.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Salad
Method: Boiling
Cuisine: American

Nutrition

Serving Size: 1 cup (150g)
Calories: 210
Sugar: 3g
Sodium: 450mg
Fat: 12g
Saturated Fat: 1g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 2g
Protein: 20g
Cholesterol: 150mg

Keywords: For added creaminess, consider adding diced avocado. Substitute shrimp with grilled chicken or tofu for variations. Store leftovers in an airtight container; add cucumbers just before serving to retain crunch.