Cucumber Shrimp Salad
This refreshing salad features succulent pan-seared shrimp paired with crisp, cool cucumber slices and a zesty lemon-dill dressing. It is a nutritionally dense, lean protein-packed meal that perfectly balances vibrant flavors and garden-fresh textures. Ideal for a quick weeknight dinner or a sophisticated lunch, this dish is naturally gluten-free and keto-friendly, ensuring a light yet satisfying experience that highlights the natural sweetness of fresh seafood.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Pan-searing
- Cuisine: Fusion
- Diet: Gluten-Free, Keto
Ingredients
1 lb shrimp, peeled and deveined
2 large English cucumbers
1/4 cup red onion, finely diced
2 tbsp extra virgin olive oil
1 tbsp freshly squeezed lemon juice
1 tbsp fresh dill, chopped
Instructions
Slice the cucumbers into thin, uniform half-moons.
Finely dice the red onion.
Heat olive oil in a large skillet over medium-high heat.
Add the shrimp in a single layer and sear for two minutes per side until pink and opaque.
Remove shrimp from heat and allow to cool slightly.
In a large bowl, combine the cucumber slices, diced red onion, and seared shrimp.
Drizzle with lemon juice and sprinkle with fresh dill.
Toss gently to combine and serve chilled or at room temperature.
Notes
Ensure the shrimp are dry before searing for a better golden crust. You can substitute dried dill if fresh is unavailable, though fresh is preferred for flavor. Store in an airtight container for up to 24 hours for best texture.
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 3g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 170mg
Find it online: https://www.blinkitchen.com/cucumber-shrimp-salad/