Photo: Shrimp Salad with Cucumber and Mint Recipe
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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By ashley.brooke4_...
folsom, CA
on September 12, 2011
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I served this with roasted potatoes and grilled tri tip. I added mixed greens right in as a "stuffer" and served it as a side dish. Not sure my family would eat it as a dinner meal without needing a second meal shortly there after but my five year old son ate a huge bowl. It was his idea to make it since he watched the episode of Ellie's show where she prepared this. I would make it again. Perfect for lunch in the hot summer!
By CTFoodie
on July 04, 2011
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This is very delicious. I never thought mint and shrimp and cucumber would work together, but they really do.
By lloland
Des Plaines, IL
on May 01, 2011
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This was very tasty and so quick to prepare! The only change I made was to use frozen cooked shrimp instead of raw. A good summer salad.
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