Tangy Shrimp Salad With Summer Vegetables

Tangy Shrimp Salad With Summer Vegetables
 Con Poulos
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Hands-On Time
25
minutes
Total Time
30
minutes
Serves 4

Ingredients

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


Sara Quessenberry
July 2008

Nutritional Information

  • Per Serving
  • Calories 252
  • Fat 13 g
  • Sat Fat 2 g
  • Cholesterol 172 mg
  • Sodium 904 mg
  • Protein 26 g
  • Carbohydrate 10 g
  • Fiber 3 g
  • Sugar 5 g
What does this mean? See Nutrition 101.

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