Shrimp Salad With Lime And Mint Dressing

  • Shrimp Salad With Lime and Mint Dressing.

    Shrimp Salad With Lime and Mint Dressing. Tom McCorkle for The Washington Post

Updated 8/13/2019 12:02 PM

This refreshing and healthful shrimp salad is just the thing to satisfy your appetite, while keeping you cool on a hot summer day. Made with quenching cucumber slices and a pesto-like mint dressing, it's as beautiful as it is tasty and simple to prepare.

Make ahead: The dressing may be made up to 1 day ahead.


2 pounds medium shrimp, peeled and deveined, tails removed

1 cup lightly packed fresh mint leaves

2 tablespoons fresh lime juice (from 1 lime), or more as needed

1 tablespoon chopped shallot or sweet onion

¼ teaspoon kosher salt, or more as needed

¼ teaspoon freshly ground black pepper

¼ cup extra-virgin olive oil

¼ large English cucumber, unpeeled, seeded and very thinly sliced into half-moons

Bring a large pot of water to a boil. Meanwhile, prepare a large bowl of ice water. Add the shrimp to the boiling water, return to a boil, then cook until the shrimp is pink and just cooked through, 1 to 2 minutes. Drain the shrimp, then transfer them to the bowl with ice water and let cool completely. Drain the shrimp again, pat dry and transfer to a large bowl.

Place the mint, lime juice, shallot or onion, salt and pepper in the small bowl of a food processor fitted with a blade. Process until everything is minced, stopping to scrape the sides down once or twice as needed. With the processor running, drizzle in the oil and process until emulsified.

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Add the dressing and cucumber to the bowl with the shrimp and toss to coat. Taste and season with additional salt and lime juice, if needed. Serve right away.

Serves 6-8

Nutrition | Per serving (based on 8): 190 calories, 24 g protein, 3 g carbohydrates, 9 g fat, 2 g saturated fat, 170 mg cholesterol, 210 mg sodium, 0 g dietary fiber, 0 g sugar

(From nutritionist and cookbook author Ellie Krieger.)

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