Description
A light, refreshing salad that combines succulent shrimp with juicy tomatoes and crisp vegetables, dressed in a zesty lemon vinaigrette.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 cups cherry tomatoes, halved
- 1 cucumber, diced
- ¼ red onion, thinly sliced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Bring a pot of salted water to boil. Cook shrimp for 3-4 minutes until pink and opaque. Transfer to an ice bath to stop cooking.
- In a large bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Add cooled shrimp, tomatoes, cucumber, and red onion to the bowl. Toss gently to combine.
- Sprinkle with fresh parsley and serve immediately.
Notes
- For best results, chill the salad for 30 minutes before serving
- Use fresh, not frozen shrimp for optimal texture
- Can be stored in an airtight container for up to 24 hours
- Prep Time: 15 minutes
- Cook Time: 5 minutes
Nutrition
- Calories: 245
- Sodium: 890mg
- Fat: 14g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 170mg