Tangy Shrimp Salad with Summer Vegetables

Real Simple
Makes 4 servings


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1 pound large shrimp, peeled and deveined
Kosher salt and pepper
1 pint grape or cherry tomatoes, cut in half
1 cucumber, sliced into thin half-moons
1 red bell pepper, thinly sliced
1 cup parsley sprigs
4 scallions, sliced
1 jalapeño, seeded and chopped
1 clove garlic, thinly sliced
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice


Bring a large saucepan of water to a boil. Add the shrimp and 1 tablespoon salt and cook until the shrimp are bright pink and cooked through, 2 to 3 minutes. Drain and run under cold water to cool.

In a large bowl, toss the tomatoes, cucumber, bell pepper, parsley, scallions, jalapeño, garlic, oil, lemon juice, cooked shrimp, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Let marinate for 5 minutes before serving.

Shortcut: To get this dish done even faster, use precooked shrimp from the fish counter or the freezer case instead of boiling them yourself. (To thaw frozen shrimp fast, place them in a colander and run under cool water.)

Created date

July 2008

Nutritional Information

Calories 252
Caloriesfromfat 44 %
Protein 26 g
Carbohydrate 11 g
Sugars 5 g
Fiber 3 g
Fat 13 g
Satfat 2 g
Sodium 904 mg
Cholesterol 172 mg