Description
A refreshing and light Cucumber Shrimp Salad combining tender cooked shrimp with crisp cucumbers and a zesty dressing made from rice vinegar, lime juice, and honey. This cold, no-cook salad is perfect for warm days and offers a healthy, gluten-free, and low-carb option.
Ingredients
Scale
Salad Ingredients
- 1 pound cooked shrimp, peeled and deveined
- 2 large cucumbers, thinly sliced
- 1/4 cup red onion, thinly sliced
Dressing Ingredients
- 2 tablespoons rice vinegar
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh dill or cilantro, chopped
Instructions
- Prepare the dressing: In a large bowl, whisk together rice vinegar, fresh lime juice, olive oil, honey, salt, and black pepper until well combined and slightly emulsified.
- Combine ingredients: Add the cooked shrimp, thinly sliced cucumbers, and red onion to the bowl with the dressing. Toss gently to coat all the ingredients evenly without breaking apart the shrimp.
- Add fresh herbs: Sprinkle chopped fresh dill or cilantro over the salad and give it a gentle toss to evenly distribute the herbs.
- Chill: Cover the bowl and refrigerate the salad for at least 15 minutes before serving. This chilling time allows the flavors to meld beautifully together.
- Serve: Serve the salad cold as a light lunch or side dish, perfect for warm weather meals or casual entertaining.
Notes
- Use seedless cucumbers or English cucumbers for the best texture and fewer seeds.
- This salad is ideal for summer and can be prepared a few hours ahead to enhance flavor.
- Make sure shrimp are well drained to prevent watering down the dressing.
- Customize with extra fresh herbs like mint or basil for additional flavor variations.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 170
- Sugar: 3 g
- Sodium: 430 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 170 mg
