Summer Shrimp Salad
This speedy summer shrimp salad tosses pears, cucumber, cashews and fresh mint with a lemony dressing for a refreshing light seafood supper.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Lunch
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- Juice and zest from one lemon
- 2 tablespoons olive oil
- Pinch each of salt and pepper
- 1 cucumber, cut lengthwise and chopped
- 4 pears, sliced
- 2 scallions, chopped
- ¼ cup chopped cashews
- Fresh mint for garnish
Instructions
- Bring a pot of water to a boil and add the shrimp. Cook until just done, about three minutes. Run under cold water until cool, then put in a mixing bowl.
- Put the lemon juice and zest, the olive oil and the salt and pepper in a small jar, cover and shake well to combine.
- Add the cucumber, pears, scallions and cashews to the bowl with the shrimp. Drizzle on the dressing and toss to combine.
- Divide among plates, garnish with mint and serve!
Notes
- Shrimp: We like extra large shrimp for this recipe, but you can use any size you like! Adjust the cooking time up or down a minute or two depending on the size.
- Pears: We like Bartlett pears because they are just the right combo of sweet and firm, but any pear will be just fine!
- Cashews: You can swap in a different nut, or leave them out altogether if you need a nut-free meal.
Find it online: https://www.framedcooks.com/summer-shrimp-salad/