Food Recipes Tangy Shrimp Salad With Summer Vegetables 4.4 (11) 1 Review By Sara Quessenberry Updated on August 29, 2014 Print Rate It Share Share Tweet Pin Email Photo: Con Poulos Hands On Time: 25 mins Total Time: 30 mins Yield: 4 serves Jump to Nutrition Facts 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 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. Drain the shrimp and run under cold water to cool. 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. Let the salad marinate for 5 minutes before serving. Chef's Notes Rate it Print Nutrition Facts (per serving) 252 Calories 13g Fat 10g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.