Description
A refreshing shrimp and cucumber salad with Greek yogurt dressing, perfect for a light meal or appetizer.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 2 cucumbers, diced
- 4 green onions, sliced
- 1/4 cup fresh herbs (like parsley or cilantro), chopped
- 1/2 cup Greek yogurt
- 2 tablespoons lime juice
- to taste Salt and pepper
- optional: avocado or cherry tomatoes for garnish
Instructions
- In a small bowl, mix the Greek yogurt with lime juice, a pinch of salt, and freshly ground pepper to create the dressing.
- Pat the shrimp dry with paper towels and season with salt and pepper.
- Heat a tablespoon of oil in a large pan over medium-high heat and add the shrimp in a single layer. Cook for about 3–4 minutes total, flipping once, until pink and opaque. Remove and let cool.
- Dice the cucumbers, slice the green onions, and chop the fresh herbs. Combine them in a large mixing bowl.
- Pour the dressing over the cucumber mixture, add the cooled shrimp, and gently toss to combine.
- Cover and chill the salad for at least 15–20 minutes before serving. Garnish with sliced avocado or halved cherry tomatoes if desired.
Notes
- This salad is best served cold.
- Feel free to customize with your favorite herbs.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: stir-fry
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 150mg