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4.50
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Shrimp and Cucumber Salad
Shrimp and Cucumber Salad because warm summertime days (and evenings) calls for a light, and refreshing meal.
Prep Time
20
minutes
mins
Cook Time
0
minutes
mins
0
minutes
mins
Total Time
20
minutes
mins
Course:
Salad
Cuisine:
American
Servings:
4
Servings
Calories:
247
kcal
Author:
Keri Hix
Ingredients
1
pound
Shrimp
pre-cooked, thawed
1
Cucumber
medium-sized, peeled and diced
1
Avocado
diced
1
Lime
3
tablespoons
Shallot
finely chopped
3
tablespoons
Fresh Dill
chopped
¼
cup
Mayonnaise
more or less as desired
Salt
to taste
Instructions
Thaw the shrimp under cold water. Remove tails if needed. Drain well and pat dry with paper towels. Place the shrimp in a mixing bowl.
Peel the cucumber and dice into bite-size pieces. Add the cucumber to the shrimp.
Remove avocado from the skin and chop into bite-size pieces. Immediately coat the avocado with lime juice. Add to the mixing bowl with the shrimp.
Finely chop the shallot and the dill. Add them to the shrimp.
Add the mayonnaise and salt to the other ingredients and mix together. Taste and adjust the salt or mayonnaise amount if needed.
Serve right away, or cover and refrigerate for an hour or so to let the flavors meld.
Notes
Start with frozen shrimp, size 41-50. Rinse to thaw, remove tail if needed. Drain and pat dry with paper towels before using.
Nutrition
Calories:
247
kcal
|
Carbohydrates:
10
g
|
Protein:
25
g
|
Fat:
12
g
|
Saturated Fat:
2
g
|
Cholesterol:
288
mg
|
Sodium:
992
mg
|
Potassium:
479
mg
|
Fiber:
5
g
|
Sugar:
3
g
|
Vitamin A:
151
IU
|
Vitamin C:
18
mg
|
Calcium:
189
mg
|
Iron:
3
mg