Cucumber and Shrimp Salad

A bright, no-fuss salad featuring chilled shrimp, crisp cucumber, and a creamy herb-forward dressing, perfect for a light lunch or starter.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

Course: Lunch, Salad

Cuisine: American, Seafood

Calories: 250

Ingredients Method Nutrition Notes

Ingredients

Main Ingredients

1 pound shrimp, peeled and deveined Use raw shrimp if you plan to cook them, or use ready-to-eat cooked shrimp to skip cooking.
1 each cucumber, diced Seeded English cucumber is mild and keeps the salad crisp.
2 each green onions, chopped Use both white and green parts for texture and mild onion flavor.
1/4 cup fresh herbs, chopped Cilantro, dill, or parsley are all appropriate choices.
1/4 cup mayonnaise Use Greek yogurt as a tangier, lighter substitute.
2 tablespoons lime juice, freshly squeezed For brightest flavor.
to taste salt and pepper

Method

Preparation

Rinse the shrimp and vegetables, then pat dry. If your shrimp are raw, cook them until opaque and firm, and ensure an internal temperature of 145°F.
Chop the herbs and slice the green onions thinly.
Whisk the lime juice into the mayonnaise until smooth to create the dressing.
In a bowl, combine the shrimp, cucumber, green onions, and herbs, then toss gently to coat.

Serving

Serve the salad chilled on a bed of mixed greens or spoon it into butter lettuce cups.

Nutrition

Serving: 1Calories: 250kcalCarbohydrates: 10gProtein: 20gFat: 15gSaturated Fat: 2.5gSodium: 500mgFiber: 2gSugar: 3g

Notes

This salad stores well in an airtight container for up to three days but expect the cucumber to lose its crunch over time. Freezing is not recommended due to texture changes.

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