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Cucumber Shrimp Salad Recipe

Hello, dear readers!

Welcome to a delightful culinary adventure where we will be diving into the refreshing world of Cucumber Shrimp Salad. Whether you’re looking for a light lunch or a vibrant side dish for a dinner party, this salad promises to deliver big on flavor and presentation. So, grab your aprons and let’s get started!

Cucumber Shrimp Salad

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• Author: anna
• Total Time: 48 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free, Dairy-Free (if feta is omitted)

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Description

A vibrant and refreshing salad that combines crunchy cucumbers with succulent shrimp, perfect for a light lunch or summer gatherings.

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Ingredients

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• 1 pound (450g) medium shrimp, peeled and deveined
• 2 cups cucumber, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1 lemon, juiced
• 3 tablespoons olive oil
• Salt and pepper, to taste
• Optional: Avocado, diced
• Optional: Feta cheese, crumbled

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Instructions

1. In a medium saucepan, bring water to a boil. Add the shrimp and cook until they turn pink and opaque, about 2-3 minutes. Drain and place in an ice bath.
2. While the shrimp cool, wash and slice the cucumbers, halve the cherry tomatoes, and chop the red onion and parsley.
3. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
4. In a large bowl, combine shrimp, cucumber, tomatoes, onion, and parsley. Drizzle dressing over and gently toss to combine.
5. Adjust seasoning if necessary, and add avocado or feta if desired.
6. Chill for about 30 minutes before serving.

Notes

For a plant-based option, substitute shrimp with tofu or chickpeas. This dish can be made ahead of time for convenience.

• Prep Time: 15 minutes
• Cook Time: 3 minutes
• Category: Salad
• Method: Chilling
• Cuisine: Seafood

Nutrition

• Serving Size: 1 serving
• Calories: 290
• Sugar: 3g
• Sodium: 320mg
• Fat: 16g
• Saturated Fat: 2g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 2g
• Protein: 24g
• Cholesterol: 170mg

A Taste of Freshness

Cucumber Shrimp Salad is a bright and enticing dish that perfectly balances crunchy, cool cucumbers with succulent shrimp, often dressed in a zesty vinaigrette. This salad is particularly popular in coastal regions, where fresh seafood takes center stage. One of my fondest memories is enjoying a similar dish at a seaside café, feeling the ocean breeze as I indulged in the refreshing flavors.

Its combination of textures and tastes makes it not only delicious but also visually appealing on any dining table, making it a perfect choice for summer gatherings or potlucks.

Ingredients

To prepare this comforting recipe Cucumber Shrimp Salad, you’ll need:

• 1 pound (450g) medium shrimp, peeled and deveined
• 2 cups cucumber, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1 lemon, juiced
• 3 tablespoons olive oil
• Salt and pepper, to taste
• Optional: Avocado, diced (for added creaminess)
• Optional: Feta cheese, crumbled (for a tangy twist)

Note:

For those with dietary restrictions, feel free to substitute shrimp with tofu or chickpeas for a plant-based option. Just keep in mind that the overall flavor and texture of the dish will change, offering a different yet satisfying experience.

How to Make Cucumber Shrimp Salad

Follow these steps to create your own delicious Cucumber Shrimp Salad:

1. Prepare the Shrimp:
   • In a medium saucepan, bring water to a boil.
   • Add the peeled and deveined shrimp and cook until they turn pink and are opaque, roughly 2-3 minutes.
   • Drain the shrimp and place them in an ice bath to stop the cooking process. Once cooled, drain and set aside.
2. Prep the Vegetables:
   • While the shrimp are cooling, wash and slice the cucumbers into thin rounds.
   • Halve the cherry tomatoes and finely chop the red onion and parsley.
3. Make the Dressing:
   • In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until well combined.
4. Combine Ingredients:
   • In a large mixing bowl, combine the cooked shrimp, cucumber, cherry tomatoes, red onion, and parsley.
   • Drizzle the dressing over the salad and gently toss to combine all the ingredients without breaking the shrimp or over-mixing.
5. Final Touches:
   • Taste and adjust seasoning if necessary. If desired, add diced avocado or crumbled feta cheese for added flavor and texture.
6. Chill and Serve:
   • Refrigerate for about 30 minutes to allow the flavors to meld. Serve cold or at room temperature.

Helpful Tips

Enhance Your Cucumber Shrimp Salad Experience

• Freshness Counts: Always opt for fresh, high-quality shrimp and vegetables. The freshness significantly enhances the overall taste of the salad.
• Make Ahead: This dish can be prepared a few hours in advance, making it ideal for entertaining or meal prep.

Cooking Tips

Elevate Your Cucumber Shrimp Salad

1. Herb Variations: Try adding fresh dill or mint to give another layer of flavor to the dish.
2. Dress It Up: Experiment with different dressings; a honey-mustard vinaigrette could add a sweet contrast.
3. Equipment Suggestion: A food processor can make chopping vegetables quicker and ensure even sizes for a professional look.

Serving Suggestions

Pairing and Presentation

• Serve your Cucumber Shrimp Salad over a bed of mixed greens for additional texture and color.
• Complement this light dish with a glass of chilled white wine, such as Sauvignon Blanc, or a refreshing iced tea.
• For an appealing presentation, serve in individual bowls or on a large platter, garnished with lemon wedges.

Nutritional Information

Benefits Packed In Your Salad

This Cucumber Shrimp Salad is not only delicious but also nutritious!

• Calories: 290
• Carbohydrates: 15g
• Protein: 24g
• Fat: 16g
• Saturated Fat: 2g
• Polyunsaturated Fat: 2g
• Monounsaturated Fat: 10g
• Trans Fat: 0g
• Cholesterol: 170mg
• Sodium: 320mg
• Potassium: 460mg
• Fiber: 2g
• Sugar: 3g
• Vitamin A: 15%
• Vitamin C: 30%
• Calcium: 6%
• Iron: 8%

This salad provides an excellent source of protein from the shrimp and vitamins from the fresh vegetables, making it a well-rounded choice.

Storage and Leftovers

Refrigerate: To keep your Cucumber Shrimp Salad fresh, store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheat: While this dish is best enjoyed chilled or at room temperature, if you have any leftover shrimp, consider sautéing them with vegetable oil for a delicious addition to another meal.

Frequently Asked Questions (FAQs)

Common Queries on Cucumber Shrimp Salad

1. Can I use frozen shrimp?
Absolutely! Just make sure to thaw them thoroughly before cooking.

2. What can I substitute for shrimp?
If you’re looking for a vegetarian option, chickpeas or diced tofu are great alternatives.

3. How can I add more flavor?
A splash of hot sauce or a sprinkle of seasoned salt can enhance the overall flavor of the salad.

Related Recipes

Explore More Delicious Recipes:

• Easy Egg Fried Rice Recipe
• Slow Cooker Chicken Pasta

Conclusion

Share Your Culinary Adventure!

Now that you have the recipe for this refreshing Cucumber Shrimp Salad, I encourage you to whip it up in your kitchen! Don’t hesitate to leave feedback or share your unique variations – I’d love to hear about your experiences. Happy cooking!

For more recipes check my

Avocado and Smoked Salmon Salad with Feta and Walnuts

Tzatziki Chicken Salad

Happy cooking