Low Sodium Basil-Pesto Shrimp Cucumber Salad

Total time28 min

Prep time20 min

Cook time8 min

Low Sodium Basil-Pesto Shrimp Cucumber Salad

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the pesto

2 cups fresh basil leaves, packed
Goodness Gardens Packaged Basil - 2 Oz Organic Fresh Basil - Each Basil Hydroponic Prepacked Bowery Basil - 1.5 OZ 80 Acres Farms Fresh All About That BASIL
See all
3 cloves garlic, peeled
3 tbsp coconut cream
¼ cup extra-virgin olive oil
2 tbsp fresh lemon juice
½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the shrimp

1 ½ lb large shrimp, peeled and deveined
1 tbsp extra-virgin olive oil
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the salad

2 large english cucumbers, halved lengthwise and sliced into half-moons
½ cup fresh parsley leaves
4 scallions, green tops only, thinly sliced
1 tbsp fresh lemon juice
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

lemon wedges, for serving (optional)

Instructions

1
Combine the basil, garlic, coconut cream, 1/4 cup olive oil, 2 tbsp lemon juice, and 1/2 tsp salt in a food processor or blender. Process until smooth and bright green, scraping down the sides once, about 30–45 seconds. Taste and adjust salt if needed. Set aside.
2
In a large mixing bowl, toss the sliced cucumbers, parsley, scallion greens, 1 tbsp lemon juice, and 1/4 tsp salt together until evenly coated. Spread onto a serving platter or keep in the bowl.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!