Name: Shrimp and cucumber onion salad
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 6 oz large shrimp (21 to 25 count), peeled and deveined, patted dry; 2 cloves garlic, minced; 2 1/2 tsp extra virgin olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 5 oz cucumber, thinly sliced into rounds; 1/4 medium red onion, very thinly sliced; 1 tbsp lemon juice; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

277 calories

Protein: 29g; 42% of calories
Carbs: 12g; 17% of calories
Fat: 13g; 41% of calories

Ingredients

9 items

6 oz large shrimp (21 to 25 count), peeled and deveined, patted dry
2 cloves garlic, minced
2 1/2 tsp extra virgin olive oil
1/2 tsp salt
1/4 tsp black pepper
5 oz cucumber, thinly sliced into rounds
1/4 medium red onion, very thinly sliced
1 tbsp lemon juice
1 1/2 tbsp fresh parsley, chopped

Instructions

Prep 15 min · Cook 0 min

In a mixing bowl, combine the sliced cucumber, red onion, and parsley. Set aside. Season the patted-dry shrimp with half the salt and half the pepper.
Heat two-thirds of the olive oil in a 12-inch skillet over medium-high heat until it shimmers. Add the shrimp in a single layer. Sear without moving for 2 minutes. Flip the shrimp and reduce the heat to medium.
Add the minced garlic to the skillet and cook, stirring constantly, until the garlic is fragrant and the shrimp are opaque and curled into a loose C shape, about 30 to 45 seconds more. Remove from the heat. Done when shrimp are opaque and firm, 145°F.
Whisk together the remaining olive oil, lemon juice, and the remaining salt and pepper. Toss the dressing with the cucumber mixture. Arrange the salad on a plate and top with the warm garlic shrimp.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More lunch recipes