Multiple cooling ingredients make shrimp salad with lime and mint dressing idea summer fare. (Tom McCorkle / For The Washington Post)

Multiple cooling ingredients make shrimp salad with lime and mint dressing idea summer fare. (Tom McCorkle / For The Washington Post)

Stay cool with this crisp and refreshing shrimp salad

It’s made with quenching cucumber slices and a pesto-like mint dressing — perfect for a hot summer day.

The snap of chilled shrimp is just the right bite on a hot summer day — refreshing you as it satisfies your appetite. This shrimp salad builds on that feeling with two additional cooling ingredients: cucumber, the “cool as a …” comparative standard, thanks to its unbeatable, quenching crispness, and fresh mint, which offers a gently awakening tingle.

The herb comes into play in the form of a pesto-like dressing here, whirred in a food processor with shallot, lime juice, extra-virgin olive oil, salt and pepper, where it takes on a more savory quality than when it is used in desserts.

Tossed with the shrimp and the sliced cucumber, the flavorful dressing coats beautifully, imbuing the salad with lovely green flecks. The salad not only looks gorgeous and tastes deliciously different, but it is also considerably more healthful than the typical mayonnaise-laden version. It’s also a breeze to prepare, and you can make it even more effortlessly by purchasing precooked shrimp.

Shrimp salad with lime and mint dressing

This refreshing and healthful shrimp salad is just the thing to satisfy your appetite, while keeping you cool on a hot summer day. Made with quenching cucumber slices and a pesto-like mint dressing, it’s as beautiful as it is tasty and simple to prepare.

Make ahead: The dressing may be made up to 1 day ahead.

2 pounds medium shrimp, peeled and deveined, tails removed

1 cup lightly packed fresh mint leaves

2 tablespoons fresh lime juice (from 1 lime), or more as needed

1 tablespoon chopped shallot or sweet onion

¼ teaspoon kosher salt, or more as needed

¼ teaspoon freshly ground black pepper

¼ cup extra-virgin olive oil

¼ large English cucumber, unpeeled, seeded and very thinly sliced into half-moons

Bring a large pot of water to a boil. Meanwhile, prepare a large bowl of ice water. Add the shrimp to the boiling water, return to a boil, then cook until the shrimp is pink and just cooked through, 1 to 2 minutes. Drain the shrimp, then transfer them to the bowl with ice water and let cool completely. Drain the shrimp again, pat dry and transfer to a large bowl.

Place the mint, lime juice, shallot or onion, salt and pepper in the small bowl of a food processor fitted with a blade. Process until everything is minced, stopping to scrape the sides down once or twice as needed. With the processor running, drizzle in the oil and process until emulsified.

Add the dressing and cucumber to the bowl with the shrimp and toss to coat. Taste and season with additional salt and lime juice, if needed. Serve right away.

Makes 6-8 servings. Nutrition per serving (based on 8): 190 calories, 24 grams protein, 3 grams carbohydrates, 9 grams fat, 2 grams saturated fat, 170 milligrams cholesterol, 210 milligrams sodium, no dietary fiber, no sugar.

Talk to us

More in Life

Herr Jung leads a group through Bacharach, Germany.
Rick Steves’ Europe: Lessons from a schoolmaster on the Rhine

Herr Jung dedicated his life to sharing Germany’s hard history so others can learn from it.

Jennifer Bardsley, author of her newest book Good Catch, at her home on Tuesday, Sept. 28, 2021 in Edmonds, Wa. (Olivia Vanni / The Herald)
Edmonds author transitions from young adult novels to romance

Jennifer Bardsley’s “Good Catch” is set in an Edmonds-like town. Spoiler alert: There’s a happy ending.

Caption: They might be too old for lunch box notes, but teenagers benefit from TLC too.
Fun ways to show the teens in your life that you care

The teen years can be challenging but they don’t last long. A little bit of extra attention can go a long way.

Jack Rice, left, gives his grandmother Carolyn Rice, a tutorial on her new tablet Saturday afternoon in Edmonds on November 20, 2021.  (Kevin Clark / The Herald)
Need to Ring or Zoom? Edmonds teen comes to the rescue

Jack Rice, 17, started a free service to help seniors connect with tech. “He’s a hero around here.”

How to transform past shame into something positive and healthy

Tips on coping with the shame that we carry around in our hearts and on our sleeves.

Lisa Riddle jumps for joy after hitting a bullseye on her last throw on a game of axe throwing at Arrowhead Ranch on Thursday, July 15, 2021 in Camano Island, Washington.  (Andy Bronson / The Herald)
Axe throwing hitting a bull’s-eye in Everett and Camano Island

“It’s not scary. It’s a fun night out and a stress reliever,” says an axe-throwing devotee.

Header, garden shovel or spade puts into soil, green meadow in the back, low angle shot
Regenerative gardening helps save the planet one garden at a time

Regenerative gardening is founded on the principle that if we take care of our soils then everything else will work out for the best.

She canceled her Iceland trip in time. Where’s her refund?

When Kim Josund cancels her trip to Iceland, she believes she’s entitled to a full refund. Why are her hotel and dive operator refusing?

Great Plant Pick: Acer tegmentosum “Joe Witt”

This Manchurian snakebark maple boasts beautiful highly striped white bark that brightens the shade garden.

Most Read