Cucumber Shrimp Salad
Cucumber shrimp salad is a vibrant and refreshing dish that brings together succulent shrimp and cool cucumbers, all enhanced by zesty lime and aromatic herbs. Perfect for summer gatherings or a light weeknight meal, this salad offers a burst of flavor that will impress your guests. Quick to prepare and beautifully colorful, it’s not just a meal; it’s an experience that celebrates the joys of fresh ingredients.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Salad
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 1 lb fresh shrimp, peeled and deveined
- 2 medium English cucumbers, diced
- 1/4 cup freshly squeezed lime juice
- 1/4 cup chopped cilantro
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- In a skillet over medium heat, add olive oil and cook the shrimp for 3-4 minutes until they turn pink and opaque. Season with salt and pepper.
- While the shrimp cools, chop the cucumbers and cilantro.
- In a large mixing bowl, combine the cooked shrimp, cucumbers, cilantro, lime juice, and olive oil; toss gently.
- Chill in the refrigerator for 15-30 minutes before serving.
- Serve cold, garnished with extra cilantro or lime wedges if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 165mg
Keywords: For added creaminess, incorporate diced avocado. Substitute shrimp with crab meat or add spicy elements like jalapeños for a kick. Store leftovers in an airtight container in the fridge for up to two days.