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Recipe Summary

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.)

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Nutrition Facts

252 calories; calories from fat 44%; protein 26g; carbohydrates 11g; sugars 5g; fiber 3g; fat 13g; saturated fat 2g; sodium 904mg; cholesterol 172mg.
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