Description
Refreshing shrimp and cucumber salad delivers Mediterranean coastal flavors with crisp vegetables and succulent seafood. Delicate herbs and zesty dressing elevate this light, elegant dish for summer dining.
Ingredients
Scale
- 1 lb (450 g) cooked shrimp, peeled and deveined
- 1 large cucumber, thinly sliced (or 2 Persian cucumbers)
- ¼ red onion, thinly sliced
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 2 tbsps fresh dill, chopped
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt, to taste
- Black pepper, to taste
Instructions
- Seafood Preparation: Immerse shrimp in gently salted simmering water, cooking until they transform to a vibrant coral-pink, approximately 2-3 minutes. Swiftly transfer to an ice water bath to arrest cooking, then delicately dry with absorbent towels.
- Cucumber and Vegetable Processing: Slice cucumber into gossamer-thin translucent medallions using a mandoline, creating uniform elegance. Simultaneously, julienne red onion into wispy, delicate strips that complement the cucumber’s delicate nature.
- Vinaigrette Creation: Whisk together zesty lime juice, premium extra virgin olive oil, piquant Dijon mustard, and golden honey into a harmonious emulsion. Season with flaky sea salt and freshly ground black pepper, ensuring a balanced flavor profile.
- Salad Assembly: Combine poached shrimp, cucumber rounds, onion slivers, and feathery dill fronds in a spacious mixing vessel. Cascade the prepared vinaigrette over the ingredients, gently folding to ensure even flavor distribution without bruising delicate components.
- Chilling and Serving: Refrigerate the salad for 15-20 minutes, allowing flavors to meld and intensify. Present as a crisp, refreshing appetizer or light summer entrée, garnished with additional dill sprigs for visual allure.
Notes
- Prevent Overcooking Seafood: Watch shrimp closely during poaching; 2-3 minutes maximum to maintain tender, succulent texture without becoming rubbery or tough.
- Cucumber Slice Precision: Use a sharp mandoline or knife to create uniform, thin slices that absorb dressing evenly and provide delicate, consistent mouthfeel throughout the salad.
- Chill for Flavor Fusion: Refrigerate salad for 15-20 minutes before serving to allow ingredients to marinate and develop deeper, more integrated taste profile.
- Dietary Adaptations: Swap honey with agave nectar for vegan version; replace shrimp with grilled tofu or plant-based protein alternatives to accommodate different dietary preferences.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Boiling
- Cuisine: Asian
Nutrition
- Serving Size: 5
- Calories: 175
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 150 mg