Fresh Cucumber Shrimp Salad
A refreshing and light salad featuring crunchy cucumbers and succulent shrimp, topped with a zesty dressing.
Ingredients
Main Ingredients
- 1 pound shrimp, peeled and deveined Fresh shrimp for best flavor.
- 1 large cucumber, thinly sliced Adds crunch and hydration.
- 1/4 cup red onion, thinly sliced Provides additional flavor.
- 1 cup bell pepper, diced (optional) Customize with other vegetables.
Dressing Ingredients
- 2 tablespoons olive oil Used for cooking and in the dressing.
- 1 juiced lemon Adds a zesty flavor.
- 2 cloves garlic, minced Enhances the dressing flavor.
- to taste salt Season according to preference.
- to taste pepper Season according to preference.
Garnish
- to taste fresh herbs, like dill or parsley Optional garnish for added flavor.
Instructions
Preparation
- In a pan, heat 1 tablespoon of olive oil over medium heat. Add the shrimp, season with salt, and cook for 3-4 minutes, until they turn pink and are cooked through.
- While the shrimp cooks, slice the cucumber, red onion, and bell pepper. Place them in a large mixing bowl.
- In a small bowl, whisk together the remaining olive oil, lemon juice, minced garlic, salt, and pepper.
- Once the shrimp is cooked, let it cool slightly before adding it to the bowl with the vegetables. Drizzle the dressing over the entire mixture and toss gently to combine.
- Garnish with fresh herbs if desired, and serve immediately.
Notes
For an extra crunch, let the salad chill in the refrigerator for about 10 minutes before serving. It’s best enjoyed fresh but can be kept for up to 2 days in an airtight container.