My Favorite Low-Calorie Shrimp & Cucumber Salad: Refreshing, Flavorful, and Packed with Protein!
Salads
When I lost 100 pounds, I made small, sustainable changes to my eating habits—nothing extreme, just healthy swaps and delicious meals that I actually looked forward to. One of my absolute favorites that I still eat all the time is this Shrimp & Cucumber Salad. It's the perfect combination of crisp, refreshing veggies, protein-packed shrimp, and zesty lime, with just a touch of spice from jalapeños.
This salad is super easy to throw together—it takes about 10 minutes—and it’s incredibly filling, thanks to the shrimp and the crunch of the cucumbers. It’s also the perfect meal prep salad because it stays fresh for several days and doesn’t wilt like leafy greens do. Whether I’m enjoying it as a quick lunch, a side dish with dinner, or even as a snack, this salad never gets old!
Shrimp & Cucumber Salad Recipe: Refreshing, Easy, and Satisfying
Macros per Serving (Makes 4 servings):
Calories: 150
Protein: 25g
Fat: 4g
Carbs: 8g
Ingredients:
2 large seedless cucumbers, diced
2 Roma tomatoes, diced
1/4 large red onion, diced
1/2 large jalapeño, diced (remove seeds for less heat)
1/4 cup cilantro, chopped
1/2 lb cooked shrimp, peeled and deveined
2 limes, juiced
1-2 tsp garlic powder
Salt & pepper, to taste
Missions yellow corn tortillas (for air frying)
Prepare the Veggies & Shrimp:
Start by dicing the cucumbers, Roma tomatoes, and red onion. You want everything to be about the same size to make it easier to eat and ensure an even bite of all the flavors.
Dice the jalapeño, making sure to remove the seeds if you prefer less heat (leave them in for extra spice).
Chop the cilantro finely, and set it aside.
If your shrimp isn't already cooked, simply cook it in a skillet with a little olive oil for about 2-3 minutes per side or until it turns pink and opaque. Cool and dice the shrimp into bite-sized pieces.
Assemble the Salad:
In a large bowl, combine the cucumbers, tomatoes, red onion, jalapeño, cilantro, and shrimp.
Squeeze the juice of 2 limes over the mixture, making sure to coat everything evenly.
Sprinkle in the garlic powder, and season with salt and pepper to taste.
Give everything a good toss so the flavors meld together. It’s ready to serve immediately!
Optional: Serve with Air-Fried Tortilla Chips:
If you want a bit of crunch with your salad, air fry some tortillas! Take Missions yellow corn tortillas, cut them into wedges, and place them in your air fryer basket.
Air fry at 400°F for 4-7 minutes, or until crispy and golden brown. These are the perfect accompaniment to scoop up the salad and add a little texture.
Enjoy!
That’s it! You’ve got yourself a fresh, satisfying shrimp and cucumber salad, full of flavor and protein. Whether you're serving it as a main dish or a side, this salad is sure to become a favorite.
Meal Prep Safety Tips & Storage:
Storage: This salad keeps well for up to 3 days in an airtight container in the fridge. If you plan to meal prep, I recommend storing the dressing (lime juice, garlic powder, salt, pepper) separately and adding it just before serving to keep the veggies fresh. If you're not using the shrimp immediately, make sure to refrigerate it promptly and use it within 2 days for optimal freshness.
Meal Prep Tip: You can prepare all the ingredients (except the shrimp and cilantro) ahead of time and store them in separate containers. When you're ready to eat, just mix everything together, toss with lime juice and seasoning, and top with shrimp. This makes it easy to grab and go for a quick, healthy meal.
Avoid Over-Soaking the Cucumber: If you’re prepping this salad for later, make sure the cucumbers are only cut and mixed with the other ingredients just before serving. Cucumbers release water over time and can make the salad soggy. By keeping the cucumbers separate until ready to eat, you'll maintain the salad's crisp texture.
Additional Notes & Customization:
Low-Carb Variation: This salad is already quite low in carbs, but if you're following a keto or low-carb plan, you can swap the corn tortillas for keto-friendly chips or even celery sticks for dipping.
Spice Level: If you like it spicier, keep the seeds in the jalapeño or even add a pinch of cayenne pepper to the salad for an extra kick.
Vegetarian Version: You can easily make this salad vegetarian by omitting the shrimp and replacing it with chopped avocado or tofu for added protein and healthy fats.
Add Some Cheese: If you want a little extra richness, sprinkle some crumbled feta cheese or shredded mozzarella over the top of the salad just before serving.
Flavor Boost: Feel free to experiment with other seasonings! A pinch of cumin, a dash of chili powder, or even a little hot sauce can add depth and heat, giving this salad a unique twist each time you make it.
Conclusion:
This Shrimp & Cucumber Salad has been a staple in my diet ever since I lost 100 pounds. It’s light, refreshing, and packed with protein from the shrimp, all while being low in calories. Plus, the lime and garlic powder give it a punch of flavor that makes it feel indulgent without the guilt. Whether you're meal prepping, craving something healthy, or just looking for a quick bite, this salad will satisfy your hunger and taste buds.
It’s so easy to throw together, and I promise you’ll enjoy it just as much as I do. Let me know if you give it a try—I'd love to hear how it turned out for you!
Enjoy and eat well!