Description
A delightful combination of fresh shrimp, crisp vegetables, and a light, zesty dressing, perfect for summer gatherings.
Ingredients
Scale
- 1 lb fresh shrimp, peeled and deveined
- 1 cup bell peppers, chopped
- 1 cup cucumbers, chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh cilantro or parsley, chopped
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp honey (or agave nectar, optional)
- Salt and pepper to taste
Instructions
- Rinse shrimp under cold water and pat dry with a paper towel. Season with salt, pepper, and herbs.
- Heat a skillet over medium-high and sauté shrimp for 2-4 minutes until pink and opaque.
- Chop the vegetables into bite-sized pieces.
- Whisk together olive oil, lemon juice, Dijon mustard, and seasoning for the dressing.
- In a large bowl, combine cooled shrimp, chopped vegetables, and herbs. Pour dressing over and toss gently.
- Chill for 30 minutes before serving to meld flavors.
- Serve on its own, over greens, or in wraps as desired.
Notes
Avoid overcooking shrimp to maintain tenderness. Fresh ingredients elevate the flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 100mg
Keywords: shrimp salad, summer recipe, easy salad