Cucumber Shrimp Salad
Prep time: 
Cook time: 
Total time: 
Serves: 6
A salty, herby, one-bowl salad that's hearty enough to be a meal. For best quality and flavor look for wild-caught shrimp and block feta packaged in brine.
  • 2 lbs. shrimp, peeled and deveined
  • ½ c. olive oil, plus more for drizzling the shrimp
  • ½ c. fresh lemon juice
  • 3 15-oz. cans cannellini beans, drained and rinsed
  • ½ c. scallions, chopped
  • ½ c. fresh dill, chopped
  • ½ c. flat leaf parsley, chopped
  • 1 English cucumber, quartered lengthwise and chopped
  • 1 medium shallot, minced
  • 6 oz. feta cheese, medium-diced
  1. Preheat the oven to 400ยบ.
  2. Place the shrimp in a single layer on a baking sheet (line it with parchment paper for easier cleanup!). Drizzle with olive oil and sprinkle with salt and pepper then place in the oven and roast for 6 minutes, or until the shrimp is uniformly pink.
  3. Whisk the ½ c. of olive oil and lemon juice in a large bowl. Add the beans, scallions, dill, parsley, cucumber, and shallot, season with some salt and pepper, and stir to coat everything with the dressing. Add the shrimp and feta and stir gently to combine.
  4. Salad can be made a day or two ahead - keep covered in the refrigerator until you're ready to serve.
Recipe by The Chronicles of Home at