Description
Cold Shrimp Salad is a vibrant and refreshing dish that captures the essence of summer. Featuring succulent shrimp, crisp vegetables, and a zesty dressing, this salad is perfect for picnics, barbecues, or light weeknight dinners. With just a few simple ingredients and quick preparation, you can create a delicious meal that will impress family and friends alike. Enjoy each bite bursting with flavor and freshness!
Ingredients
Scale
- 1 lb large fresh shrimp
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 small red onion, finely chopped
- ¼ cup fresh dill or parsley, chopped
- Juice of 1 lemon (about 2 tbsp)
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse the shrimp under cold water and pat dry. Chop tomatoes, cucumber, and onion into bite-sized pieces.
- Boil salted water in a pot. Cook shrimp for about 2-3 minutes until pink and opaque; remove immediately.
- Transfer shrimp to an ice bath to cool quickly.
- In a large bowl, combine cooled shrimp with chopped veggies and herbs. Drizzle with lemon juice and olive oil; season with salt and pepper.
- Toss gently to mix well and refrigerate for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 4g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 200mg