Imagine a dish that captures the essence of summer in every single bite - crisp, cool, and bursting with vibrant flavors! This Summer Shrimp Cucumber and Tomato Salad is not just a recipe; it's a culinary escape that transforms simple ingredients into a mouthwatering masterpiece. Perfect for hot days, backyard gatherings, or when you're craving a light yet satisfying meal that takes just 20 minutes to prepare.
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Cuisine: Seafood
Serves: 4 servings
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Rinse the shrimp under cold water and pat them dry with paper towels. Ensure they are peeled and deveined. Set aside.
- Wash the cucumber thoroughly. Cut off both ends, then slice it in half lengthwise. Use a spoon to scoop out the seeds if desired, then dice the cucumber into bite-sized pieces.
- Rinse the cherry tomatoes under cold water. Cut each tomato in half and set them aside in a large mixing bowl.
- Peel and finely dice the red onion. If you prefer a milder flavor, you can soak the diced onion in cold water for a few minutes to reduce its sharpness before adding it to the salad.
- In a large bowl, combine the diced cucumber, halved cherry tomatoes, and diced red onion. Toss gently to mix the vegetables evenly.
- In a skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the shrimp to the skillet in a single layer. Cook the shrimp for about 2-3 minutes on one side until they turn pink and opaque.
- Flip the shrimp and cook for an additional 1-2 minutes on the other side until fully cooked. Remove the skillet from heat and allow the shrimp to cool slightly.
- Once the shrimp are cool enough to handle, chop them into bite-sized pieces and add them to the bowl with the vegetables.
- Drizzle 1 tablespoon of lemon juice over the salad. Season with salt and pepper to taste. Gently toss the salad to combine all the ingredients, ensuring the shrimp and vegetables are evenly coated with the dressing.
- Let the salad sit for a few minutes to allow the flavors to meld together before serving. Serve chilled or at room temperature, and enjoy your refreshing Summer Shrimp Cucumber and Tomato Salad!
Tips
- Choose fresh, high-quality shrimp for the best flavor and texture.
- Pat shrimp completely dry before cooking to ensure a perfect sear and prevent steaming.
- Don't overcook the shrimp - they should be just pink and opaque to maintain tenderness.
- For extra flavor, consider adding fresh herbs like chopped dill or basil.
- If you prefer a spicier version, add a pinch of red pepper flakes or a dash of hot sauce.
- For a more intense citrus flavor, use fresh lemon zest in addition to the lemon juice.
- Chill the salad for 15-30 minutes before serving to allow flavors to meld together beautifully.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 6g
Protein: 22g
Fat: 9g
Saturated Fat: g
Cholesterol: 170mg
