Shrimp and Cucumber Plate
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
- Keto
- Atkins
- Low-Carb
- High-Protein
- Paleo
- Whole30
- Gluten-Free
- Mediterranean
- DASH
- Intermittent Fasting
- Dukan
- South Beach
- Zone
- Pescatarian
- Flexitarian
- Halal
- Kosher (if shrimp is certified)
Equipment
- - Medium skillet
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 medium cucumbers, sliced
- 2 tablespoons olive oil
- 1 teaspoon lemon zest
- - Salt and pepper to taste
Directions
- - Heat 1 tablespoon olive oil in a skillet over medium heat, season shrimp with lemon zest, salt, and pepper, and cook for 4-5 minutes until pink (145°F/63°C).
- - Arrange cucumber slices on plates, drizzle with remaining olive oil, and top with shrimp.
- - Serve 1 cup per portion 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