Cucumber Shrimp Salad

This cucumber and shrimp salad is made with fresh ingredients and topped with a lime cilantro dressing. This is the perfect summer meal when you crave some delicious, filling and refreshing!

Course Salad

Cuisine American, Fusion

Keyword cucumber shrimp salad

Prep Time 5

Total Time 5

Servings servings

Calories 478kcal

Author Sonila

Equipment

1 peeler
1 Citrus squeezer

Ingredients

Salad Ingredients

12 cocktail shrimps I estimate 6 per person when shrimps are on the large side.
1 English cucumber
15 ozs sweet peas
1-2 tbsps thinly sliced red onion
sea salt to taste
1 tbsp fresh cilantro chopped

Lime Cilantro Dressing

1 lime
3 tbsps olive oil
2 tbsps fresh cilantro finely chopped

Instructions

Assemble Salad

Peel and dice the cucumber. Rinse the sweet peas and add to a salad bowl. Add the diced cucumbers on top.
Slice onion really thin and add over green peas and cucumber. Add sea salt to taste.
Arrange shrimp cocktail on top of veggies. Sprinkle some fresh cilantro on top.

Prepare Lime Cilantro Dressing

Squeeze 1 lime. Add juice to a small mason jar. Add olive oil and thinly chopped cilantro. Mix well.
Pour dressing over the salad bowl and mix well to incorporate the flavors.
Garnish salad as needed with lime wedges or more cilantro:). Enjoy!!

Notes

I use cocktail shrimp, already chilled. It helps put this salad together super fast.
I estimate about 6 cocktail shrimp per person when making this salad, but this is a bit subjective as shrimp size can vary wildly.
Keep leftovers of this salad in the refrigerator, don't leave them in the counter.
Make sure you rinse cilantro and let it air dry before using.

Nutrition