Shrimp Salad with Cucumber and Mint

Total Time:
18 min
Prep:
15 min
Cook:
3 min

Yield:
6 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 2 pounds medium shrimp, cleaned
  • 1 cup fresh mint leaves
  • 2 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 1/2 English cucumber, seeded and diced (about 1 1/2 cups)
  • 1 lemon, zested
  • Salt and pepper
Directions
  • Cook shrimp in boiling water for 3 minutes, drain and cool in refrigerator.

  • Put mint and lemon juice in food processor and pulse to coarsely chop the mint. Drizzle olive oil into processor while pureeing until mint is finely chopped.

  • In a serving bowl, toss shrimp, cucumber, mint mixture, zest, salt and pepper to combine.

  • This will keep in the refrigerator in an airtight container for up to 2 days.


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    This recipe is featured in:

    Healthy Eating on a Budget