Tangy Shrimp Salad With Summer Vegetables

Tangy Shrimp Salad With Summer Vegetables
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Serves 4| Hands-On Time: | Total Time:

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.
By August, 2008

Nutritional Information

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

Quick Tip

Shrimp
To save time, use precooked shrimp from the freezer case or fish counter. 

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