Shrimp Salad with Cucumber and Mint
- Level: Easy
- Total: 18 min
- Prep: 15 min
- Cook: 3 min
- Yield: 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 231 calorie
- Total Fat
- 10 grams
- Saturated Fat
- 1.5 grams
- Sodium
- 225 milligrams
- Carbohydrates
- 3 grams
- Dietary Fiber
- 1 grams
- Protein
- 31 grams
- Level: Easy
- Total: 18 min
- Prep: 15 min
- Cook: 3 min
- Yield: 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 231 calorie
- Total Fat
- 10 grams
- Saturated Fat
- 1.5 grams
- Sodium
- 225 milligrams
- Carbohydrates
- 3 grams
- Dietary Fiber
- 1 grams
- Protein
- 31 grams
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.
