Shrimp and Cucumber Salad

Making Shrimp and Cucumber Salad Ahead

Best straight away. Keeps in the fridge for up to 1 day without the avocado.

Shrimp and Cucumber Salad: The Method

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1. Bring a large pan of water to a boil. Add the shrimp and cook for 3 minutes, until pink and curled.

   Mark done Start 3 min timer

2. Drain and plunge into a bowl of ice water for 2 minutes, then drain again and pat dry.

   Mark done Start 2 min timer

3. Whisk the lime juice, olive oil, salt and pepper in a large bowl. Add the cucumber, tomatoes, onion, jalapeño and cilantro and toss.

   Mark done

4. Add the shrimp and avocado, fold gently and serve.

   Mark done

A Few Pointers

• Watch the shrimp rather than the clock; they are done when they curl into a loose C.
• If the cucumber is watery, scoop out the seeds with a teaspoon before slicing.
• Use frozen shrimp if fresh are hard to find; defrost them in the fridge before cooking.

Serving Ideas

Lettuce leaves · Lime wedges · A few crackers

Changing the Recipe

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Shrimp and Cucumber Salad FAQ

Shrimp and Cucumber Salad Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.