Description
A refreshing and light salad featuring crispy cucumbers and succulent shrimp, perfect for a summer meal.
Ingredients
Scale
- 1 pound cooked shrimp, peeled and deveined
- 2 large cucumbers, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a large bowl, combine the cooked shrimp, sliced cucumbers, cherry tomatoes, red onion, and cilantro.
- In a separate small bowl, whisk together the mayonnaise, lime juice, garlic powder, salt, and pepper until smooth.
- Pour the dressing over the shrimp and vegetable mixture, tossing gently to coat everything evenly.
- Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Serve chilled, garnished with additional cilantro if desired.
Notes
- For added crunch, include diced bell peppers or radishes.
- Substitute Greek yogurt for mayonnaise for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 150mg