Description
This refreshing Cucumber Shrimp Salad combines tender shrimp with crisp cucumber, zesty lime juice, and fresh herbs for a light and flavorful dish perfect for any occasion. Easy to prepare and chilled before serving, it offers a delightful blend of textures and bright flavors ideal for a healthy lunch or a light dinner.
Ingredients
Scale
Salad Ingredients
- 1 pound shrimp, peeled and deveined
- 2 cups cucumber, diced
- 1/2 cup red onion, diced
- 1/4 cup fresh cilantro, chopped
Dressing Ingredients
- 1/4 cup lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Cook the shrimp: Bring a pot of water to a boil. Add the peeled and deveined shrimp and cook until they turn pink and are cooked through, about 2-3 minutes.
- Drain and cool: Drain the shrimp in a colander and allow them to cool completely before assembling the salad.
- Combine vegetables and herbs: In a large bowl, mix together the diced cucumber, red onion, and freshly chopped cilantro to form the salad base.
- Add shrimp to salad: Once the shrimp has cooled, add it to the bowl with the cucumber mixture.
- Make the dressing: In a small bowl, whisk together fresh lime juice, olive oil, salt, and pepper to create a tangy and light dressing.
- Toss the salad: Pour the dressing over the shrimp and vegetable mixture and toss gently to ensure everything is evenly coated.
- Chill before serving: Place the salad in the refrigerator and chill for 30 minutes to let the flavors meld together before serving.
Notes
- Use fresh shrimp for best flavor and texture.
- For extra zing, add a bit of minced jalapeño to the dressing.
- This salad can be served over a bed of greens or with tortilla chips for added crunch.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Make sure to cool shrimp completely before mixing to keep the salad crisp and fresh.
