Description
This Cucumber Shrimp Salad is a light and refreshing dish featuring tender shrimp, crisp cucumbers, juicy cherry tomatoes, and creamy avocado, all tossed in a zesty lime dressing. Perfect for warm days, it serves as a delightful light lunch, side dish, or appetizer.
Ingredients
Scale
- 1 pound of shrimp, peeled and deveined
- 2 large cucumbers, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
- 1/4 cup olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 teaspoon red pepper flakes (optional for heat)
Instructions
- Bring a large pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes until pink and opaque. Remove and transfer to a bowl of ice water to stop the cooking process. Drain and pat dry.
- Slice cucumbers into thin rounds and place in a large mixing bowl. Halve the cherry tomatoes and add to the bowl. Finely chop the red onion and add it, followed by the chopped cilantro.
- In a small bowl, whisk together olive oil, lime juice, garlic powder, salt, and pepper. Add red pepper flakes if desired. Adjust seasoning to taste.
- Add the cooked shrimp to the bowl with the vegetables. Pour the dressing over and gently toss to coat. Add diced avocado and mix carefully to avoid mashing.
- Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld. Before serving, give it a gentle toss and adjust seasoning if necessary. Serve in individual bowls or on a platter.
Notes
- For added crunch, consider including diced bell peppers or radishes.
- Substitute lime juice with lemon juice or rice vinegar for a different flavor.
- For a heartier version, serve over mixed greens or quinoa.
- Best enjoyed fresh, but leftovers can be stored in an airtight container for up to a day.
- Prep Time: 15 minutes
- Cook Time: 5 minutes