Tangy Shrimp Salad With Summer Vegetables

Serves 4
Hands-On Time:
25m
Total Time:
30m
Ingredients
- 1 pound large shrimp, peeled and deveined
- kosher salt and pepper
- 1 pint grape or cherry tomatoes, cut in half
- 1 cucumber, sliced into thin half-moons
- 1 red bell pepper, thinly sliced
- 1 cup parsley sprigs
- 4 scallions, sliced
- 1 jalapeno, seeded and chopped
- 1 clove garlic, thinly sliced
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
Directions
- Bring a large saucepan of water to a boil. Add the shrimp and 1 tablespoon salt and cook until the shrimp are bright pink and cooked through, 2 to 3 minutes. Drain and run under cold water to cool.
- In a large bowl, toss the tomatoes, cucumber, bell pepper, parsley, scallions, jalapeño, garlic, oil, lemon juice, cooked shrimp, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Let marinate for 5 minutes before serving.
Quick Tip

Shortcut: To get this dish done even faster, use precooked shrimp from the fish counter or the freezer case instead of boiling them
yourself. (To thaw frozen shrimp fast, place them in a colander and run under cool water.)
Nutritional Information
- Per Serving
- Calories 252Calories From Fat 44
- Protein 26g
- Carbohydrate 10g
- Sugar 5g
- Fiber 3g
- Fat 13g
- Sat Fat 2g
- Sodium 904mg
- Cholesterol 172mg
What does this mean? See Nutrition 101.
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