Description
A bright and refreshing salad loaded with juicy shrimp, crisp vegetables, and a zesty lemon-olive oil dressing. Perfect for warm weather meals, picnics, or a light appetizer.
Ingredients
1 lb medium to large shrimp, peeled and deveined
1 cucumber, diced
1 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
2 tablespoons fresh parsley, chopped
Juice of 1 lemon
2 tablespoons olive oil
Salt and pepper, to taste
1/4 teaspoon garlic powder or 1 clove minced garlic (optional)
Instructions
- Prep the Shrimp: Boil salted water and cook shrimp until pink and opaque, about 2-3 minutes. Transfer to an ice bath, cool, and pat dry.
- Chop Veggies: Dice cucumber, halve cherry tomatoes, slice red onion, and chop parsley.
- Make the Dressing: Whisk lemon juice, olive oil, salt, pepper, and garlic (if using).
- Combine: In a large bowl, mix shrimp, vegetables, and parsley. Add dressing and toss gently.
- Serve: Chill for 5-10 minutes before serving, or refrigerate up to a few hours
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Appetizers