Low-FODMAP Shrimp and Cucumber Salad

Low-FODMAP Shrimp and Cucumber Salad

Basic Information

• Servings: 4
• Serving Size: 1 plate (1 cup)
• Difficulty: 2
• Budget: 3
• Prep Time: 15
• Cook Time: 5
• Total Time: 20
• Meal Type: Main Dish

Diet Types

• Low-FODMAP
• Keto
• Low-Carb
• High-Protein
• Paleo
• Whole30
• Gluten-Free
• DASH
• Pescatarian
• Halal
• Kosher (if shrimp is certified)

Equipment

• - Medium skillet

Ingredients

1. 1 lb shrimp, peeled and deveined
2. 2 medium cucumbers, sliced
3. 2 tablespoons olive oil
4. 1 teaspoon lemon juice
5. - Salt and pepper to taste

Directions

1. - In a medium skillet over medium heat, heat 1 tablespoon olive oil and cook shrimp with salt and pepper for 4-5 minutes until pink (145°F/63°C).
2. - Toss cucumbers with remaining oil and lemon juice; top with shrimp and serve fresh.

Storage

Refrigerate components separately for up to 2 days; assemble before serving.

Nutrition

• Calories: 240
• Protein: 28g
• Fat: 12g
• Carbs: 4g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A