Tangy Shrimp Salad With Summer Vegetables

Tangy Shrimp Salad With Summer Vegetables
Photo: Con Poulos
Hands On Time:
25 mins
Total Time:
30 mins
4 serves


  • 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


  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.

Chef's Notes

Nutrition Facts (per serving)

252 Calories
13g Fat
10g Carbs
26g Protein
Nutrition Facts
Calories 252
% Daily Value *
Total Fat 13g 17%
Saturated Fat 2g 10%
Cholesterol 172mg 57%
Sodium 904mg 39%
Total Carbohydrate 10g 4%
Total Sugars 5g
Protein 26g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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