Cold Shrimp Salad
This refreshing cold shrimp salad is a perfect summer dish, bursting with vibrant flavors and textures. Featuring succulent shrimp tossed with crisp cucumbers, sweet cherry tomatoes, and a zesty lemon dressing, it’s an ideal choice for picnics, barbecues, or light dinners. Quick to prepare and visually stunning, this salad is sure to impress your family and friends.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Serves 4
- Category: Salad
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 1 lb large fresh shrimp (peeled and deveined)
- 2 tbsp freshly squeezed lemon juice
- 3 tbsp high-quality olive oil
- 1 medium cucumber (diced)
- 1 cup cherry tomatoes (halved)
- 1/4 medium red onion (thinly sliced)
- 1/4 cup fresh dill or parsley (chopped)
- Salt & pepper to taste
Instructions
- 1. Cook the shrimp: Boil salted water in a pot. Add shrimp and cook until pink, about 2-3 minutes. Drain and plunge into ice water to cool.
- 2. Prep the veggies: Dice cucumber, halve cherry tomatoes, and slice red onion.
- 3. Make the dressing: Whisk together lemon juice, olive oil, salt, and pepper in a bowl.
- 4. Combine: In a large bowl, mix cooled shrimp with the chopped vegetables. Pour dressing over and toss to coat evenly.
- 5. Add herbs: Sprinkle fresh dill or parsley over the salad before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 3g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 180mg
Keywords: Swap in seasonal vegetables like avocado or mango for a tropical twist. For best results, use raw shrimp cooked just right to avoid toughness.