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Shrimp and Cucumber Salad

A light and scrumptious salad featuring tender shrimp and fresh cucumbers, perfect for busy evenings or elegant gatherings.
Print Recipe
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound shrimp, peeled and deveined
  • 2 cups cucumber, diced (English cucumbers work best!)
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 avocado, diced
Dressing
  • 1 juice of 1 lime
  • 2 tablespoons olive oil
  • to taste Salt and pepper

Method
 

Cooking the Shrimp
  1. In a medium pot of boiling salted water, add the shrimp and cook until they are pink and opaque—about 2-3 minutes. Drain and cool them down under cold water.
Mixing the Salad
  1. In a large bowl, combine the diced cucumber, red onion, cilantro, and avocado.
Preparing the Dressing
  1. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
  2. Drizzle the dressing over the veggie mix.
Combining Ingredients
  1. Toss the shrimp in with the veggies and dressing. Mix gently to ensure everything is coated.
Serving
  1. This salad is best when served immediately, but you can chill it for about 30 minutes to let the flavors mingle.

Notes

To elevate flavors, grill the shrimp instead of boiling. Pair it with crusty bread or serve over quinoa for a more filling meal. Store leftovers in an airtight container in the fridge for up to a day.