Description
Savor the refreshing taste of this Cold Shrimp Salad, perfect for summer gatherings! Juicy shrimp combine with crisp cucumber, sweet cherry tomatoes, creamy avocado, and zesty dressing to create a vibrant dish that’s as delicious as it is beautiful. Ideal for picnics or light lunches, this easy-to-make salad highlights fresh ingredients and is sure to impress your guests.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 1 ripe avocado, diced
- 2 tbsp freshly squeezed lemon juice
- 3 tbsp extra virgin olive oil
- ¼ cup fresh parsley or cilantro, chopped
- Salt and pepper to taste
Instructions
- Boil lightly salted water in a pot. Add shrimp and cook until pink and opaque (about 2-3 minutes). Drain and cool under cold running water.
- While shrimp cools, chop cucumber, cherry tomatoes, red onion, and avocado into bite-sized pieces.
- In a large bowl, combine cooled shrimp with chopped veggies. Toss gently.
- Drizzle olive oil and lemon juice over the mixture. Season with salt and pepper; toss again until well coated.
- Fold in chopped herbs just before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 290
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 21g
- Cholesterol: 180mg