Name: Tangy Shrimp Salad With Summer Vegetables
Prep time: 25 min
Cook time: 30 min
Yield: 4 servings
Ingredients: shrimp; salt; black pepper; cherry tomatoes; cucumbers (fresh); red bell peppers; flat-leaf parsley; scallions; jalapeno peppers; garlic (fresh); olive oil; lemon juice

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Tangy Shrimp Salad With Summer Vegetables

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55 minutes

4 servings

Adjust servings

dairy-free

gluten-free

kid friendly

has meat

has pasta

has seafood

(?)

Has seafood from:

shrimp

mediterranean

vegan

(?)

Not vegan due to:

shrimp

vegetarian

(?)

Not vegetarian due to:

shrimp

pescatarian

paleo

This recipe has no customizations.

Bon Appétit

This recipe fits right into a balanced diet.

Nutrition Rating Details

Here are the percentages used to determine the nutritional rating for this recipe:

• Calcium: 1.2% of RDA
• Calories: 11.0% of RDA
• Carbs: 2.6% of RDA
• Fat (total lipid): 18.2% of RDA
• Fiber: 8.5% of RDA
• Fructose: 5.5% of RDA
• Protein: 21.8% of RDA
• Sodium: 11.1% of RDA
• Sugar: 11.8% of RDA

• Vitamin A (IU): 99.0% of RDA
• Vitamin B6: 8.4% of RDA
• Vitamin C: 82.7% of RDA
• Iron: 1.8% of RDA
• Magnesium: 18.0% of RDA
• Manganese: 4.4% of RDA
• Niacin: 5.2% of RDA
• Potassium: 19.3% of RDA
• Zinc: 13.0% of RDA

If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.

MACROS

Carbohydrate

7.05

Calories

220

Fiber

2.37

Iron

0.331

Protein

24.5

Sodium

150

Sugars

3.69

Fat (total lipid)

11.1

INGREDIENTS

Amount

Measure

Adjust

Ingredient

shrimp

(large sized), peeled and deveined.

salt

(for seasoning).

black pepper

(for seasoning).

pint

cherry tomatoes

halved.

whole

cucumber (fresh)

cut into thin half-moons.

whole

red bell pepper

thinly sliced.

cup

flat-leaf parsley

(fresh).

whole

scallions

sliced.

whole

jalapeno pepper

seeded and chopped.

clove

garlic (fresh)

thinly sliced.

tbsp

olive oil

(extra-virgin).

tbsp

lemon juice

(fresh).

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PREPARATION

Bring a large saucepan of water to a boil. Add the shrimp and 1 tablespoon salt and cook until the shrimp are opaque throughout, 2 to 3 minutes.

Drain the shrimp and run under cold water to cool.

In a large bowl, toss the shrimp, tomatoes, cucumber, bell pepper, parsley, scallions, jalapeño, garlic, oil, lemon juice, 3/4 teaspoon salt, and 1/4 teaspoon pepper.

Let the salad marinate for 5 minutes before serving.

NOTES, TIPS, TRICKS, HINTS, ETC:

Add baby spring greens, avocado, and mint as you take this salad and make it your own.

THIS RECIPE CAN BE CUSTOMIZED

Make it Shellfish Free!

A shellfish-free variant of this recipe can be made. Just substitute surimi for shrimp.

COMPLETE NUTRITION

This recipe has the following nutrient totals:

Calories 220

Protein 24.5 g

Carbohydrates 7.05 g

Iron 0.33 mg

Fiber 2.37 g

Calcium 12.2 mg

(plus many more nutrients)

Sample Recipe Chart:

The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.