Cuisine Network

Low-Carb

Light and Fresh Cucumber Shrimp Salad – Seafood Bliss

about 5 minutes. Cook
Scroll to recipe


Introduction:
Crisp cucumbers, succulent shrimp, and a medley of vibrant flavors come together in this delightful Cucumber Shrimp Salad. It’s a dish that embodies the essence of summer – light, refreshing, and bursting with seafood goodness. As we delve into this recipe, we’ll explore the historical context of shrimp salads, gather the essential utensils and ingredients, and provide step-by-step preparation for a culinary creation that’s bound to impress.

Historical Context: Shrimp salads have a rich history, with variations found in cuisines across the globe. In the United States, shrimp salad gained popularity during the mid-20th century as a staple of Southern cooking, often served at picnics and potlucks. The combination of shrimp’s briny sweetness with crisp vegetables and zesty dressings was an instant hit. Over time, the dish has evolved to incorporate fresh ingredients and diverse flavors, making it a versatile choice for today’s health-conscious food enthusiasts.

Preparation:

1. Prepare the Shrimp:

  • Heat a skillet or frying pan over medium-high heat.
  • Add a splash of olive oil and saut√© the shrimp for about 2-3 minutes per side until they turn pink and opaque.
  • Remove from heat and set aside to cool.

2. Make the Dressing:

  • In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, and a pinch of salt and pepper. Set the dressing aside.

3. Assemble the Salad:

  • In a large mixing bowl, combine the sliced cucumbers, red onion, cherry tomatoes, fresh parsley, and fresh dill.

4. Add the Shrimp:

  • Once the shrimp have cooled, add them to the bowl with the vegetables.

5. Drizzle with Dressing:

  • Pour the prepared dressing over the salad ingredients.

6. Toss Gently:

  • Use a wooden spoon or salad tongs to gently toss all the ingredients together, ensuring the shrimp and vegetables are evenly coated with the dressing.

7. Season to Taste:

  • Taste the salad and adjust the seasoning with additional salt and pepper, if needed.

8. Serve and Enjoy:

  • Divide the Cucumber Shrimp Salad among four plates.
  • Garnish with additional fresh herbs if desired.
  • Serve immediately and savor the burst of flavors and textures in this light and fresh seafood delight.

Conclusion: The Cucumber Shrimp Salad is a testament to the culinary evolution of seafood salads. With its roots in traditional Southern cuisine and a modern twist, this dish offers a refreshing balance of flavors and textures that’s perfect for warm weather gatherings or a quick weeknight dinner. Embrace the history and relish the seafood bliss with each bite of this delightful salad.

Share

staffcontributor
prep time
approximately 25 minutes.
cooking time
about 5 minutes.
servings
4 servings
total time
around 25 minutes.

Equipment

  • Large mixing bowl

  • Cutting board and knife

  • Skillet or frying pan

  • Wooden spoon

  • Whisk

  • Measuring cups and spoons

Ingredients

  • 1 pound large shrimp, peeled and deveined

  • 2 cucumbers, thinly sliced

  • 1 red onion, thinly sliced

  • 1 cup cherry tomatoes, halved

  • 1/4 cup fresh parsley, chopped

  • 1/4 cup fresh dill, chopped

  • 1/4 cup extra-virgin olive oil

  • 2 tablespoons fresh lemon juice

  • 1 teaspoon Dijon mustard

  • 1 clove garlic, minced

  • Salt and pepper to taste

Instructions

1
Prepare the shrimp.
2
Make the dressing.
3
Assemble the salad.
4
Serve and enjoy.
More Servings
Low-Carb

Low-Carb Spinach and Feta Turkey Burgers - Lean and Flavorful

Low-Carb

Light and Fresh Caprese Stuffed Portobello Mushrooms - Italian Elegance

Low-Carb

Savory Cilantro Lime Cauliflower Rice - Low-Carb Sides

0 0 votes
Article Rating
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments
0
Would love your thoughts, please comment.x
()
x

Indulge in global gastronomy. Get Lost in a world of flavor.

menu not selected