Cucumber Shrimp Salad

Summer is approaching fast (Not fast enough for me)!

Here is a quick, light and delicious salad idea as an easy protein source for lunch or appetizer.

What's in it:

  • 2 lb Large or Jumbo raw shrimp. peeled and deveined (Save time but sacrifice flavor you can use precooked and cleaned shrimp)
  • 1/2 cup EVOO (You can substitute any of our infused oils, we'd suggest the Garlic Infused EVOO) add a little more for a plating drizzle.
  • 1/2 cup Fresh lemon Juice
  • 3 (15oz can) Cannellini beans, drained and rinsed
  • 1/2 cup green onion, chopped
  • 4 tbsp Spice Beast Licensed to Dill
  • 1 English cucumber, quartered lengthwise and chopped
  • 1 medium shallot, minced
  • 6 oz feta cheese, medium-diced

How to Make it:

Skip steps 1 & 2 if using precooked shrimp

  1. Preheat oven to 400 degrees  
  2. Place raw shrimp in a single layer on a baking sheet lined with parchment paper. Drizzle with EVOO and sprinkle with salt & pepper (or feel free to use your Beast Prep) and place in preheated oven to roast for 6 min or until shrimp turn pink.
  3. Let shrimp cool and cut into medium sized chunks
  4. Whisk the olive oil and lemon juice in a large bowl
  5. Add the beans, green onion, Licensed to Dill, Cucumber, Shallot and some salt & pepper (or Beast Prep) stir or toss to evenly coat and mix all ingredients
  6. Add the shrimp and feta and stir/toss gently to combine

This salad is great as a prep and serve dish but will gain flavor if let sit. It can be prepped as much as 2 days in advance and kept covered and refrigerated.