Description
Cucumber Shrimp Salad is a vibrant and refreshing dish that perfectly balances crunchy cucumbers and succulent shrimp in a zesty dressing. Ideal for warm days, this salad is a showstopper at gatherings, picnics, or as a light lunch. Easy to prepare and bursting with flavor, it’s sure to impress family and friends while keeping your meal light and satisfying.
Ingredients
Scale
- 1 pound fresh shrimp, peeled and deveined
- 1 large English cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or agave syrup
Instructions
- Boil shrimp in salted water until pink (about 2-3 minutes). Drain and let cool.
- While the shrimp cools, chop the cucumber and slice the tomatoes and red onion.
- In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, and honey until well combined.
- In a large bowl, mix cooled shrimp with cucumbers, tomatoes, and onion.
- Drizzle dressing over the salad and toss gently to combine.
- Chill for at least 30 minutes before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 210
- Sugar: 5g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 180mg