Shrimp Salad with Cucumber and Mint

Eating Healthy in 2009. Copyright 2006 Ellie Krieger, All Rights Reserved.
TOTAL TIME: 18 min
Prep: 15 min
Inactive Prep: --
Cook: 3 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 2 pounds medium shrimp, cleaned
  • 1 cup fresh mint leaves
  • 2 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 1/2 English cucumber, seeded and diced (about 1 1/2 cups)
  • 1 lemon, zested
  • Salt and pepper
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Cook shrimp in boiling water for 3 minutes, drain and cool in refrigerator.

Put mint and lemon juice in food processor and pulse to coarsely chop the mint. Drizzle olive oil into processor while pureeing until mint is finely chopped.

In a serving bowl, toss shrimp, cucumber, mint mixture, zest, salt and pepper to combine.

This will keep in the refrigerator in an airtight container for up to 2 days.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Taco Trip

Get Cooking Channel on your TV.