Tangy Shrimp Salad With Summer Vegetables

tangy-shrimp-vegetables
Photo by  Con Poulos
Rating
4.0 stars based on 35 reviews
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 252 calories
    • Fat 13 g
    • Sat Fat 2 g
    • Cholesterol 172 mg
    • Sodium 904 mg
    • Protein 26 g
    • Carbohydrate 10 g
    • Sugar 5 g
    • Fiber 3 g

Ingredients

  1. Check 1pound large peeled and deveined shrimp
  2. Check kosher salt and black pepper
  3. Check 1pint grape or cherry tomatoes, halved
  4. Check 1 cucumber, cut into thin half-moons
  5. Check 1 red bell pepper, thinly sliced
  6. Check 1cup fresh flat-leaf parsley sprigs
  7. Check 4 scallions, sliced
  8. Check 1 jalapeño, seeded and chopped
  9. Check 1 clove garlic, thinly sliced
  10. Check 3tablespoons extra-virgin olive oil
  11. Check 1tablespoon fresh lemon juice

Directions

  1. Bring a large saucepan of water to a boil. Add the shrimp and 1 tablespoon salt and cook until the shrimp are opaque throughout, 2 to 3 minutes.
  2. Drain the shrimp and run under cold water to cool.
  3. In a large bowl, toss the shrimp, tomatoes, cucumber, bell pepper, parsley, scallions, jalapeño, garlic, oil, lemon juice, ¾ teaspoon salt, and ¼ teaspoon pepper.
  4. Let the salad marinate for 5 minutes before serving.