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Tangy Shrimp Salad With Summer Vegetables

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


  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

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

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.