Description
A light and refreshing shrimp salad with juicy shrimp, crunchy vegetables, and a creamy dressing, perfect for a quick lunch or appetizer.
Ingredients
- 1 lb cooked shrimp, peeled and deveined
1 cup cucumber, diced
1/2 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/4 cup celery, chopped
1/4 cup fresh parsley, chopped
1 tablespoon olive oil
1 tablespoon lemon juice
1/2 cup mayonnaise
1 tablespoon Dijon mustard
Salt and pepper, to taste
Instructions
In a large bowl, combine the cooked shrimp, diced cucumber, cherry tomatoes, red onion, celery, and chopped parsley.
- In a separate small bowl, whisk together the olive oil, lemon juice, mayonnaise, Dijon mustard, salt, and pepper until smooth.
- Pour the dressing over the shrimp and vegetable mixture and gently toss to coat.
- Taste and adjust the seasoning if needed. You can add more lemon juice, salt, or pepper to suit your preferences.
- Serve immediately or refrigerate for 30 minutes to allow the flavors to meld together.
Notes
- Add avocado for a creamy, buttery texture.
- For extra crunch, toss in some chopped bell peppers or a handful of mixed greens.
- For a spicy kick, add a dash of hot sauce or cayenne pepper to the dressing.
- Swap mayonnaise for Greek yogurt for a lighter version of the dressing.
- Try adding some boiled eggs or bacon for extra flavor and protein.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Main Dish
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 170mg
