Cucumber Shrimp Salad
A refreshing and vibrant salad combining bright cucumbers and succulent shrimp, perfect for warm days and elegant gatherings.
Ingredients
Main Ingredients
- 1 lb Fresh shrimp Opt for high-quality, sustainably sourced varieties.
- 2 medium Cucumbers English cucumbers are preferred for their thin skin.
Dressing
- 3 tbsp Olive oil Adds richness and moisture.
- 2 tbsp Fresh lemon juice Introduces acidity and brightness.
- 1 tsp Salt Enhances the flavors.
- 1/2 tsp Black pepper Adds a hint of heat and depth.
Instructions
Preparation
- Clean and devein the shrimp thoroughly.
- Bring a pot of water to a rolling boil and gently drop the shrimp in. Cook for 2 to 3 minutes until bright pink.
- Transfer cooked shrimp to a bowl of ice water to halt the cooking process.
- Wash cucumbers thoroughly and slice thinly into rounds.
- In a medium bowl, whisk together olive oil, lemon juice, salt, and black pepper until well combined.
- In a large mixing bowl, combine the cooled shrimp and sliced cucumbers.
- Pour the dressing over the shrimp and cucumbers, gently tossing to coat.
- Let the salad rest in the refrigerator for at least 30 minutes before serving.
Notes
For best results, use wild-caught shrimp and consider adding herbs like dill or mint for extra flavor. Store leftovers in an airtight container for up to 2 days, keeping dressing separate to maintain crunchiness.