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Cucumber Shrimp Salad

Cucumber Shrimp Salad Recipe

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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 servings
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 8 oz large shrimp, peeled and deveined
  • 1 English cucumber
  • ¼ cup thinly sliced red onion
  • 2 tbsp fresh lime juice
  • 1 tbsp olive oil
  • 1 tsp honey
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 2 tbsp chopped fresh cilantro

Method
 

  1. Bring a pot of salted water to a boil. Cook the shrimp for 2 to 3 minutes until pink and curled, then transfer to an ice bath. Drain and pat dry.
  2. Dice the cucumber, slice the red onion, and chop the cilantro.
  3. Whisk the lime juice, olive oil, honey, salt, and pepper until smooth.
  4. Toss the cooled shrimp, cucumber, onion, and cilantro with the dressing. Serve immediately.

Notes

If your shrimp are frozen, thaw them under cold running water first. English cucumbers hold their shape better than waxier garden cucumbers, so use them if you can. The salad is best eaten right away while still cold and crisp.