Marinated Shrimp, Feta and Cucumber Salad

Marinated Shrimp, Feta and Cucumber Salad


12 ounces cooked small shrimp, peeled, deveined and tails removed
tablespoons lemon juice
1/4 to 1/2 teaspoon sugar
tablespoons olive oil
Salt and pepper to taste
large English cucumber
Wooden skewers
cup Keystone Farms Cheese Tomato Basil Feta (6 ounces)
tablespoons minced fresh mint
Fresh mint leaves


Place shrimp in a large, shallow bowl. Whisk lemon juice and sugar in a small bowl. Slowly whisk in olive oil. Season with salt and pepper to taste. Pour over shrimp; gently toss to coat. Cover and refrigerate for 10 minutes.
Meanwhile, cut cucumber in half lengthwise. Dice half of the cucumber for salad. Thinly slice remaining cucumber into ribbons with a mandoline slicer or vegetable peeler. Wrap ribbons on wooden skewers; set aside.
Gently toss the feta, mint and diced cucumber with shrimp in bowl. Cover and refrigerate for at least 10 minutes.
Spoon salad into serving glasses. Garnish with mint and reserved cucumber ribbons.

Cheesemonger Tip

Crafted by certified Master Cheesemakers, this award-winning feta brightens dishes with a sprinkle of tart, salty and fresh flavors.

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