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Shrimp and Cucumber Salad
Bright and refreshing shrimp served over crisp cucumber and greens for a clean, protein-forward Phase 4 meal.
This bright, refreshing salad combines juicy pan-seared shrimp with crisp cucumber, fresh tomato, and parsley for a clean, flavorful Phase 4 meal. A simple lemon–olive oil dressing keeps everything light while letting the fresh ingredients shine. It’s quick, satisfying, and perfect for warm-weather days or anytime you want something fresh and high-protein.
Ingredients
Women’s Serving (~520–560 kcal)
- 4 oz shrimp, peeled and deveined
-
2 cups chopped salad mix:
- 1 cup chopped cucumber
- ½–1 cup chopped tomato
- 2–3 tbsp chopped parsley
- 1–2 tsp olive oil
- 1–2 tsp lemon juice
- Pink salt and black pepper to taste
- Optional: garlic powder, onion powder, or red pepper flakes
Men’s Serving (~640–680 kcal)
- 6 oz shrimp
-
2½–3 cups chopped salad mix:
- 1½ cups cucumber
- 1 cup tomato
- ¼ cup parsley
- 2 tsp olive oil
- 1–2 tsp lemon juice
- Salt and pepper to taste
- Optional seasonings
Instructions
Cook the Shrimp
- Heat a nonstick pan over medium heat.
- Season the shrimp with salt, pepper, and a pinch of garlic powder.
- Pan-sear for 2–3 minutes per side, until pink and cooked through.
- Remove from heat and set aside.
Make the Salad
- Chop the cucumber, tomato, and parsley.
- Add them to a bowl and toss with olive oil and lemon juice.
- Season with salt and pepper.
Assemble
- Plate the salad.
- Add the warm shrimp over the top.
- Add more lemon or seasoning if desired.
- Serve immediately.
Tips
- Add a sprinkle of red pepper flakes for a spicy kick.
- Use cherry tomatoes for extra sweetness and crunch.
- Chill the chopped veggies before assembling for a colder, crisper salad.
- For more brightness, finish with a zest of lemon or a few leaves of fresh mint.
For more Phase 4 recipes, check out these articles:
Oatmeal with Berries and Almond Butter
5 High-Protein Recipes to Boost Your Health
Simple Suppers: Your Guide to Quick, Healthy, and Delicious Meals