Black Pepper Shrimp Salad with Cucumber and Carrots
Dive into a refreshing bowl of flavor with this Black Pepper Shrimp Salad! With a delightful base of peppery arugula, crisp cucumber, and sweet carrots, this salad gets an exciting boost from succulent shrimp. A sprinkling of freshly cracked black pepper brings a zesty kick, while a dollop of creamy yogurt and fragrant mint elevate this dish to a new level. Feel free to get creative with additional veggies or herbs that you love!
Ingredients
Equipment
Method
- In a large mixing bowl, combine the arugula, sliced cucumber, and julienned carrots. Toss them gently to mix well.
- Heat a skillet over medium-high heat. Add 2 tablespoons of olive oil and when it shimmers, add the shrimp. Sprinkle with salt and half of the cracked black pepper. Cook for 2-3 minutes on each side until the shrimp turn pink and opaque.
- In a small bowl, whisk together the remaining olive oil, lemon juice, and the rest of the black pepper. Drizzle the dressing over the salad base and toss to coat evenly.
- Plate the dressed salad on a serving platter. Top with the cooked shrimp and garnish with fresh mint leaves. Serve with a side of yogurt.
- This salad is best served immediately while the shrimp are warm and the salad is fresh.
Nutrition
Notes
Feel free to substitute shrimp with grilled chicken or tofu for a different protein option!
If you prefer a kick of heat, consider adding some finely chopped chili.
This salad keeps well for a few hours, but for the freshest experience, enjoy it right after preparing.
If needed, store any leftovers in an airtight container in the fridge for up to 2 days.
If you prefer a kick of heat, consider adding some finely chopped chili.
This salad keeps well for a few hours, but for the freshest experience, enjoy it right after preparing.
If needed, store any leftovers in an airtight container in the fridge for up to 2 days.
