Refreshing Cucumber and Shrimp Salad
Refresh your summer meals with this Refreshing Cucumber and Shrimp Salad, a perfect blend of crisp cucumbers and tender poached shrimp. This vibrant salad stands out with its fresh herbs and zesty lemon dressing, making it an ideal dish for light lunches, picnics, or barbecues. Quick to prepare in just 15 minutes, it’s not only delicious but also packed with protein and nutrients from fresh vegetables. Serve it as a main course or a delightful side that will impress family and friends.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Poaching
- Cuisine: Summer Salad
Ingredients
Scale
- 2 pounds shrimp, peeled and deveined
- 6 cups water
- 6–8 peppercorns
- 12–15 whole cloves garlic
- A few sprigs of parsley
- 2 bay leaves
- 2 shallots, roughly chopped
- 2 tablespoons kosher salt
- ½ cup mayonnaise
- Zest of 1 lemon + 3–4 tablespoons lemon juice
- ¼ cup celery, finely minced
- 2 tablespoons chives, finely minced
- 1 tablespoon dill, finely minced
- 6–7 Persian cucumbers, thinly sliced
- ½ teaspoon umami seasoning
Instructions
- In a large stock pot, combine water, peppercorns, garlic, parsley, bay leaves, shallots, and kosher salt. Bring to boil.
- Carefully add shrimp to the boiling water. Turn off heat, cover pot, and let sit for 2-5 minutes until shrimp are opaque.
- Prepare an ice water bath in a bowl with ice and cold water. Transfer cooked shrimp to the bath to cool.
- In a mixing bowl, whisk together mayonnaise, lemon zest, lemon juice (3 tablespoons), celery, chives, dill, and umami seasoning.
- Once cooled, mix shrimp with the dressing and gently fold in sliced cucumbers. Adjust seasoning if needed.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 145mg