Ingredients
12 oz cooked shrimp (peeled, deveined, and cold)
2 medium cucumbers (sliced into half-moons)
4 medium red radishes (thinly sliced or julienned)
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon white vinegar
1 teaspoon honey or maple syrup
2 cloves garlic (minced)
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 cup chopped parsley or cilantro
1/4 cup grated carrots (optional)
1/4 cup cherry tomatoes (halved, optional)
Instructions
Preheat oven to 350°F (180°C) and cook shrimp using your preferred method (grilled, sautéed, or steamed). Toss warm shrimp with 1 tablespoon olive oil to prevent sticking, then let cool.
In a small bowl, whisk remaining olive oil with lemon juice, vinegar, honey, garlic, salt, and pepper.
In a large mixing bowl, combine cooled shrimp, cucumbers, radishes, and any optional add-ins. Add dressing and herbs, gently tossing to coat.
Adjust seasoning to taste before transferring to serving bowls.
Chill for 10 minutes if desired for refreshing cold serving or enjoy warm fresh from the preparation.
Notes
To keep it low sodium, use crushed sea salt sparingly.
For meal prep, store cooled shrimp in dressing separately from raw vegetables and herbs to maintain crispness.
Swap to pear vinegar for a sweeter alternative.
Add sesame seeds or cilantro microgreens for extra crunch.
- Prep Time: 15
- Cook Time: 10
- Category: Low Calorie Meals
- Method: Salad Chop and Toss (with optional heat-searing)
- Cuisine: American
- Diet: Low Calorie, Healthy, Halal
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 160mg