Description
A refreshing and vibrant Cucumber Shrimp Salad featuring tender shrimp combined with crisp cucumber, tangy lime dressing, and fragrant cilantro. Perfect as a light meal or a flavorful side dish for any occasion.
Ingredients
Scale
Seafood
- 1 pound shrimp, peeled and deveined
Vegetables and Herbs
- 2 cups cucumber, diced
- 1/2 cup red onion, diced
- 1/4 cup fresh cilantro, chopped
Dressing
- 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 and cook the shrimp until they turn pink and are cooked through, about 2-3 minutes.
- Drain and cool: Drain the cooked shrimp and allow them to cool to room temperature before mixing.
- Prepare the salad base: In a large bowl, combine the diced cucumber, red onion, and chopped cilantro.
- Add the shrimp: Once cooled, add the shrimp to the bowl with the vegetables and herbs.
- Make the dressing: In a small bowl, whisk together the lime juice, olive oil, salt, and pepper to create a bright and tangy dressing.
- Toss salad: Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
- Chill before serving: Cover and refrigerate the salad for 30 minutes to allow flavors to meld and serve cold.
Notes
- For best flavor, use fresh lime juice.
- Keep shrimp chilled to maintain freshness.
- Optional: Add avocado or cherry tomatoes for extra texture and flavor.
- This salad is best served within 24 hours of preparation.
- Can be served as a light main dish or side salad.
