Cold Shrimp Salad
3.5fat
1protein
1vegetable
Shrimp makes for a delicious addition to your weekly dinner or lunch meal rotation. It's packed with protein and vitamins and minerals, like B12 and Iron!
1 cup
25 minutesIngredients
4 servings
- Uncooked large shrimp (peeled and deveined)2 pound
- Olive oil (for cooking)2 teaspoon
- Salt1 pinch
- Pepper1 pinch
- Cucumber, chopped (about 2 medium)1 1/2 cup
- Red onion, chopped1/2 cup
- Bell pepper, chopped1 pepper
- Shredded carrots (about 1-2)1/2 cup
- Shredded purple cabbage1/2 cup
- Medium avocados, peeled and chopped2 avocado
- Lemon juice2 tablespoon
- Olive oil (for dressing)4 teaspoons
Directions
- 1In a medium size pan, heat 2 teaspoons of olive oil over medium-high heat. Add shrimp, season with salt and pepper.
- 2Cook for 1-2 minutes each side or until pink and cooked through.
- 3In a large bowl, add cucumber, red onion, bell pepper, carrot, cabbage, avocado and shrimp.
- 4In a small bowl, whisk together lemon juice, olive oil, salt and black pepper; pour over shrimp and veg mixture.
- 5Refrigerate for at least 10 minutes before serving to ensure everything is at the same temperature.