Tangy Shrimp Salad With Summer Vegetables Recipe

Name: Tangy Shrimp Salad With Summer Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound large shrimp, peeled and deveined; Kosher salt and pepper; 1 pint grape or cherry tomatoes, cut in half; 1 cucumber, sliced into thin half-moons; 1 red bell pepper, thinly sliced; 1 cup parsley sprigs; 4 scallions, sliced; 1 jalapeno, seeded and chopped; 1 clove garlic, thinly sliced; 3 tablespoons extra-virgin olive oil; 1 tablespoon fresh lemon juice

Servings: persons

1 pound large shrimp, peeled and deveined
Kosher salt and pepper
1 pint grape or cherry tomatoes, cut in half
1 cucumber, sliced into thin half-moons
1 red bell pepper, thinly sliced
1 cup parsley sprigs
4 scallions, sliced
1 jalapeno, 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 bright pink and cooked through, 2 to 3 minutes. Drain and run under cold water to cool.
2
In a large bowl, toss the tomatoes, cucumber, bell pepper, parsley, scallions, jalapeno, garlic, oil, lemon juice, cooked shrimp, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Let marinate for 5 minutes before serving.
3
Shortcut: To get this dish done even faster, use precooked shrimp from the fish counter or the freezer case instead of boiling them yourself. (To thaw frozen shrimp fast, place them in a colander and run under cool water.)

252

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound large shrimp, peeled and deveined, Kosher salt and pepper, 1 pint grape or cherry tomatoes, cut in half, 1 cucumber, sliced into thin half-moons, and more.

Yes, Tangy Shrimp Salad With Summer Vegetables falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tangy Shrimp Salad With Summer Vegetables

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