Lime-Cured Shrimp Salad with Cucumber and Tomato
Fresh shrimp cured in lime juice with crisp vegetables and a citrusy dressing. This mexican-inspired salads ready in about 15 minutes pairs shrimp, lime juice, olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 250 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz, peeled and deveined shrimp
- 2 tbsp (from 2 limes) lime juice
- 1/4 cup olive oil
- 1/4 cup, chopped cilantro
- 1/4 cup, diced red onion
- 1/2 cup, halved cherry tomatoes
- 1/4 cup, diced cucumber
- 1/4 tsp salt
- 1/4 tsp black pepper
- 4 cups mixed greens
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium bowl, combine 12 oz shrimp, 2 tbsp lime juice, and 1/4 tsp salt; toss to coat. Cover and refrigerate 30 minutes to cure shrimp.
- Step 2: After 30 minutes, add 1/4 cup olive oil, 1/4 cup chopped cilantro, 1/4 cup diced red onion, 1/2 cup halved cherry tomatoes, 1/4 cup diced cucumber, and 1/4 tsp black pepper to the shrimp; toss to combine.
- Step 3: Divide 4 cups mixed greens among plates, top with shrimp mixture, and serve immediately to maintain freshness.
Frequently asked questions
How long does Lime-Cured Shrimp Salad with Cucumber and Tomato take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lime-Cured Shrimp Salad with Cucumber and Tomato?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shrimp from drying out.
Can I substitute ingredients in Lime-Cured Shrimp Salad with Cucumber and Tomato?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lime-Cured Shrimp Salad with Cucumber and Tomato for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lime-Cured Shrimp Salad with Cucumber and Tomato?
Mexican salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Loved it! The flavors were bright and refreshing.
- ★★★★★
This was the perfect appetizer for my dinner party. The lime cured shrimp was so fresh!
- ★★★★☆
The shrimp was a bit bland for my taste, but the cucumber and tomato made it refreshing.
