Description
Cold Shrimp Salad is a delightful dish that captures the essence of summer in every bite. This refreshing salad features succulent shrimp, crisp vegetables, and a zesty dressing that elevates your dining experience. Perfect for picnics or casual gatherings, it’s an easy-to-make recipe that everyone will love. Enjoy it as a light lunch, dinner, or appetizer at your next event.
Ingredients
Scale
- 1 lb fresh large shrimp
- 1 cup diced cucumber (preferably English)
- 1 cup halved cherry tomatoes
- 1/4 cup thinly sliced red onion
- 2 tbsp freshly squeezed lemon juice
- 3 tbsp extra virgin olive oil
- 2 tbsp chopped fresh dill or parsley
- Salt and pepper to taste
Instructions
- Boil water in a pot and add salt. Cook the shrimp until pink and opaque (3-4 minutes), then transfer them to an ice bath.
- While the shrimp cools, chop cucumbers, halve cherry tomatoes, and slice red onion. Combine in a large bowl.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper until emulsified.
- Drain the shrimp and fold into the vegetable mixture. Add the dressing and gently combine.
- Stir in fresh herbs and refrigerate for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 240
- Sugar: 3g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 180mg