Description
A vibrant Mediterranean-inspired salad with chilled shrimp, crisp vegetables, and a zesty herb dressing. Fresh, balanced, and perfect for light meals or sides.
Ingredients
450g / 1 lb cooked shrimp (peeled, shell removed before cooking)
1 medium red onion
1 large cucumber
2 tablespoons lime juice
1.5 tablespoons olive oil
1 teaspoon dill (fresh or dried)
1 teaspoon salt
Instructions
Bring a pot of salted water to a boil. Cook shrimp 1-2 minutes until pink and firm, then shock in ice water. Drain and pat dry.
Dice cucumber into 1/4″ cubes. Toss with salt in a colander for 10 minutes. Drain thoroughly.
Finely chop red onion, let sit for 5 minutes to mellow. Combine with shrimp and drained cucumber in a bowl.
Whisk lime juice, olive oil, and 1/2 teaspoon of salt until emulsified. Pour dressing over shrimp mixture and toss gently to coat. Add dill and mix well.
Notes
Substitute green onions for red onion if preferred. Use fresh dill or chopped parsley. Serve at room temperature for better dressing absorption. Store leftovers in an airtight container for 24-48 hours.
- Prep Time: 15
- Cook Time: 4
- Category: Recipes
- Method: Boiling
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 salad serving
- Calories: 240
- Sugar: 3g
- Sodium: 1400mg
- Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 230mg