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–+ servings

Black Pepper Shrimp Salad with Cucumber and Carrots

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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!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Heart-Healthy Food
Cuisine: Heart-Healthy
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 400 g shrimp, peeled and deveined
  • 200 g arugula
  • 150 g cucumber, thinly sliced
  • 100 g carrots, julienned
  • 1 tbsp black pepper, coarsely cracked
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • to taste Salt
  • 1 cup plain yogurt
  • for garnish Fresh mint leaves
  • Sliced cherry tomatoes optional
  • Avocado slices optional

Equipment

  • Large mixing bowl
  • Large skillet
  • Serving platter
  • Chef's knife
  • Cutting board

Method
 

  1. In a large mixing bowl, combine the arugula, sliced cucumber, and julienned carrots. Toss them gently to mix well.
  2. 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.
  3. 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.
  4. 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.
  5. This salad is best served immediately while the shrimp are warm and the salad is fresh.

Nutrition

Calories: 280kcalCarbohydrates: 24gProtein: 30gFat: 10gSodium: 290mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 350IUVitamin C: 15mgCalcium: 150mgIron: 2mg

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.

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