This vibrant dish is a symphony of fresh flavors and textures, combining succulent shrimp with crisp cucumbers, zesty herbs, and a tangy dressing. It’s the perfect answer to balmy summer evenings when you crave something light yet satisfying.
Ingredients
Scale:
1 pound Shrimp (peeled and deveined)
2 medium Cucumbers (sliced)
1 cup Cherry tomatoes (halved)
1 small Red onion (thinly sliced)
1/4 cup Fresh parsley (chopped)
3 tablespoons Olive oil
2 tablespoons Fresh lemon juice
Salt to taste
Black pepper to taste
Instructions
In a medium pot, bring salted water to a boil. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Drain and rinse under cold water to stop the cooking process. Set aside.
While the shrimp cools, prepare the vegetables. Slice the cucumbers, halve the cherry tomatoes, and thinly slice the red onion. Chop the parsley finely.
In a large bowl, combine the cucumbers, cherry tomatoes, red onion, and parsley.
Add the cooled shrimp to the vegetable mixture.
In a small bowl, whisk together the olive oil, fresh lemon juice, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
Serve immediately, or chill in the refrigerator for 30 minutes to let the flavors meld.
