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)
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4 oz shrimp, peeled and deveined
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2 cups chopped salad mix:
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1 cup chopped cucumber
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½–1 cup chopped tomato
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2–3 tbsp chopped parsley
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1–2 tsp olive oil
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1–2 tsp lemon juice
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Pink salt and black pepper to taste
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Optional: garlic powder, onion powder, or red pepper flakes
Men’s Serving (~640–680 kcal)
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6 oz shrimp
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2½–3 cups chopped salad mix:
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1½ cups cucumber
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1 cup tomato
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¼ cup parsley
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2 tsp olive oil
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1–2 tsp lemon juice
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Salt and pepper to taste
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Optional seasonings
Instructions
Cook the Shrimp
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Heat a nonstick pan over medium heat.
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Season the shrimp with salt, pepper, and a pinch of garlic powder.
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Pan-sear for 2–3 minutes per side, until pink and cooked through.
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Remove from heat and set aside.
Make the Salad
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Chop the cucumber, tomato, and parsley.
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Add them to a bowl and toss with olive oil and lemon juice.
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Season with salt and pepper.
Assemble
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Plate the salad.
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Add the warm shrimp over the top.
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Add more lemon or seasoning if desired.
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Serve immediately.
Tips
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Add a sprinkle of red pepper flakes for a spicy kick.
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Use cherry tomatoes for extra sweetness and crunch.
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Chill the chopped veggies before assembling for a colder, crisper salad.
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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