Easy Cucumber Shrimp Salad for a Flavor-Packed Weeknight Dinner
This refreshing salad combines shrimp and cucumbers in a zesty vinaigrette, perfect for a quick weeknight meal.
Servings: 4 servings
Calories: 250kcal
Equipment
- Medium-sized Pot
- Mixing Bowl
- Small Bowl
- Sharp Knife
Ingredients
Seafood
- 1 pound Medium-sized shrimp, peeled and deveined Cooked until pink and tender.
Vegetables
- 2 medium Cucumbers, sliced Preferably English cucumbers.
- 1 small Red onion, finely chopped
- 1 small Bell pepper, diced Red or yellow for sweetness.
- 1/4 cup Fresh parsley or cilantro, chopped
Dressing
- 3 tablespoons Extra virgin olive oil
- 1 medium Lemon, juiced For dressing.
Seasoning
- to taste Salt
- to taste Black pepper, freshly ground
Instructions
- 1. In a medium-sized pot, bring water to a gentle boil. Add a pinch of salt and carefully drop in the shrimp. Cook for 2-3 minutes until pink and opaque. Remove and cool in ice water.
- 2. Slice the cucumbers in half lengthwise and then into thin half-moons. Place in a large mixing bowl.
- 3. Finely chop the red onion and add it to the bowl with the cucumbers.
- 4. Dice the bell pepper and mix it into the bowl.
- 5. Chop the fresh parsley or cilantro and add it to the bowl.
- 6. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- 7. Add the cooled shrimp to the mixing bowl and gently fold in.
- 8. Drizzle the dressing over the salad and gently combine.
- 9. Let the salad sit for 10-15 minutes before serving to meld flavors.
- 10. Serve chilled, garnished with extra herbs or lemon wedges.
Notes
This salad can be made ahead of time and stored in the refrigerator for up to 2 days.