Garlic Shrimp and Cucumber Salad
This Garlic Shrimp and Cucumber Salad is a light, refreshing dish packed with protein and fresh flavors. Juicy, garlicky shrimp are paired with crisp cucumbers, cherry tomatoes, and a zesty lemon dressing for a perfect balance of flavors. It’s a great low-carb, high-protein meal that can be served as a main dish or a side salad.
Ingredients
For the Shrimp:
1 lb shrimp, peeled and deveined
1 tablespoon olive oil
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon paprika
1 teaspoon lemon zest
For the Salad:
2 cups cucumber, diced (Persian or English cucumbers work best)
1 cup cherry tomatoes, halved
¼ cup red onion, thinly sliced
¼ cup fresh cilantro or parsley, chopped
½ avocado, diced (optional, for creaminess)
For the Lemon Dressing:
3 tablespoons olive oil
2 tablespoons lemon juice (freshly squeezed)
1 teaspoon honey or maple syrup
½ teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper
Instructions
1. Cook the Shrimp:
Heat olive oil in a skillet over medium-high heat.
Add garlic and saute for 30 seconds until fragrant.
Add the shrimp, salt, black pepper, paprika, and lemon zest.
Cook for 2-3 minutes per side, until the shrimp turn pink and opaque. Remove from heat and set aside.
2. Make the Dressing:
In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper.
3. Assemble the Salad:
In a large bowl, combine cucumber, cherry tomatoes, red onion, and cilantro.
Add the cooked shrimp and gently toss with the lemon dressing.
If using, top with avocado just before serving.
4. Serve & Enjoy:
Serve immediately or refrigerate for 15-30 minutes for the flavors to meld.
Nutritional Information
Calories: ~250
Protein: ~24g
Carbohydrates: ~9g
Fiber: ~2g
Fats: ~14g
Sodium: ~400mg
Cook & Prep Time
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Notes & Tips
Make It Spicy: Add red pepper flakes or chili powder to the shrimp.
Extra Crunch: Toss in toasted almonds or sesame seeds.
Meal Prep: Store in an airtight container in the fridge for up to 2 days (add avocado just before serving).
Low-Carb & Keto: This salad is naturally low-carb, but for extra fats, add more avocado.