Ingredients
Scale
- 1 pound Medium-sized shrimp, peeled and deveined
- 2 medium Cucumbers, sliced
- 1 small Red onion, finely chopped
- 1 small Bell pepper, diced
- 1/4 cup Fresh parsley or cilantro, chopped
- 3 tablespoons Extra virgin olive oil
- 1 medium Lemon, juiced
- to taste Salt
- to taste Black pepper, freshly ground
Instructions
- In a medium-sized pot, bring water to a gentle boil. Add a pinch of salt and carefully drop in the shrimp. Cook for 2-3 minutes until pink and opaque. Remove and cool in ice water.
- Slice the cucumbers in half lengthwise and then into thin half-moons. Place in a large mixing bowl.
- Finely chop the red onion and add it to the bowl with the cucumbers.
- Dice the bell pepper and mix it into the bowl.
- Chop the fresh parsley or cilantro and add it to the bowl.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Add the cooled shrimp to the mixing bowl and gently fold in.
- Drizzle the dressing over the salad and gently combine.
- Let the salad sit for 10-15 minutes before serving to meld flavors.
- Serve chilled, garnished with extra herbs or lemon wedges.
Notes
Chill the salad before serving for enhanced taste. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Chilling
- Cuisine: Seafood
- Diet: Low Carb
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg