Get ready to fall in love with a dish that’s as refreshing as it is satisfying: Cucumber Shrimp Salad. Packed with juicy shrimp, crisp cucumber, creamy avocado, and a zippy lemon-dill dressing, this salad is a celebration of textures and flavors you’ll want to make on repeat. It’s everything you crave on a warm day—cool, light, and bursting with fresh herbs. Whether you’re looking for a speedy meal, a show-stopping side, or a protein-packed lunch, this salad is your new go-to!
Ingredients You’ll Need
The beauty of this Cucumber Shrimp Salad is how each ingredient brings something special to the bowl—vibrant color, satisfying crunch, or a burst of fresh flavor. You don’t need a long list to get a complex, restaurant-worthy salad, just a handful of essentials piled high in every bite.
- Shrimp (1 lb, cooked, peeled, deveined, and chopped if large): The star of the show—sweet, meaty, and full of lean protein.
- Cucumber (2 cups, thinly sliced or halved if small): Delivers a crisp, refreshing crunch in every forkful.
- Red Onion (1/4 cup, thinly sliced): Adds a gentle punch and subtle color contrast without overpowering the salad.
- Avocado (1, diced): Brings a buttery texture and creamy richness to balance the freshness.
- Fresh Dill (2 tablespoons, chopped): Infuses the salad with aromatic, grassy brightness—absolutely key for classic flavor.
- Fresh Parsley (1 tablespoon, chopped): Tosses in a pop of green and earthy undertones that pull everything together.
- Olive Oil (2 tablespoons): Lends luscious mouthfeel and helps meld all the flavors while keeping it light.
- Lemon Juice (1 tablespoon): Adds zesty acidity that wakes up every ingredient—freshly squeezed is best!
- Dijon Mustard (1 teaspoon): The quiet secret for a tangy depth that ties the dressing together.
- Salt and Black Pepper (to taste): Don’t forget to season—brings out the best in all your components!
How to Make Cucumber Shrimp Salad
Step 1: Mix the Dressing
Start with the heart of any great salad—a zingy homemade dressing! In a large bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper. The mustard helps emulsify the mixture, making your dressing lusciously creamy without any heavy ingredients. Don’t be afraid to taste and adjust—lemon for zing, mustard for complexity, salt and pepper for balance.
Step 2: Add the Salad Ingredients
Now for the fun part—pile in your shrimp, crisp cucumber, vibrant red onion, and creamy avocado. Fresh dill and parsley go right in, showering the bowl with color and aroma. These herbs do more than garnish; they elevate the entire salad to refreshing new heights.
Step 3: Toss Gently to Combine
Using a large spoon or tongs, give everything a gentle but thorough toss. Be careful with the avocado so it stays in gorgeous chunks. The dressing should evenly coat every ingredient, infusing your Cucumber Shrimp Salad with flavor in every bite.
Step 4: Chill and Let Flavors Meld
Patience pays off here! Cover your salad and pop it into the fridge for 15–30 minutes. This short chill time allows the bright herbs and tangy dressing to sink into the shrimp and veggies, turning a good salad into a truly craveable one.
Step 5: Serve and Enjoy
When you’re ready, bring your Cucumber Shrimp Salad out of the fridge, give it a gentle toss, and serve it cold. Every bite is bursting with freshness and flavor—perfect for hot days, dinner parties, or lunches on the go!
How to Serve Cucumber Shrimp Salad
Garnishes
A little garnish does wonders for both flavor and presentation. Try an extra dusting of chopped fresh dill or parsley over the top. Lemon wedges on the side let everyone add a final squeeze of brightness. For a pretty, restaurant-style finish, a crack of black pepper right before serving makes all the colors pop.
Side Dishes
This salad is a meal in itself, but it pairs beautifully with light, summery sides. Serve on a bed of butter lettuce, with crisp pita chips, or alongside a bowl of chilled gazpacho. Garlic bread, rice pilaf, or even a scoop of quinoa turn your Cucumber Shrimp Salad into a showstopping main dish.
Creative Ways to Present
Think outside the bowl! Spoon the salad onto crisp lettuce cups for a fun, hand-held appetizer. Use it as a filling for sandwich wraps or toss with cooked, cooled pasta for a heartier spin. It’s also fantastic mounded onto crostini or tucked into avocados for an elegant lunch.
Make Ahead and Storage
Storing Leftovers
Store any leftover Cucumber Shrimp Salad in an airtight container in the refrigerator. The flavors continue to develop overnight, making it delicious the next day. Just note that the avocado may brown slightly, but a squeeze of lemon before storing helps keep it vibrant.
Freezing
Freezing isn’t recommended for this salad, as both cucumber and avocado typically lose their pleasant texture after thawing. The shrimp, however, can be cooked and frozen separately, then tossed with fresh veggies when you’re ready to assemble.
Reheating
This salad is best enjoyed cold or at room temperature—it’s what makes it so refreshing! There’s no need to reheat. If it’s been in the fridge, simply let it sit out for a few minutes to take the chill off before serving.
FAQs
Can I use frozen shrimp in this salad?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before adding to your Cucumber Shrimp Salad so the dressing clings nicely and the flavors shine through.
What kind of cucumber works best?
English or Persian cucumbers are ideal because they’re crunchy and have less seeds, but any cucumber will do—just be sure to slice them thinly for the perfect texture.
Is there a dairy-free option for the dressing?
Definitely. The olive oil and lemon juice combo is naturally dairy-free, but if you want a creamy twist without dairy, try mashing in a little extra avocado or whisking in a spoonful of hummus.
How long will this salad keep in the fridge?
Cucumber Shrimp Salad stays tasty and fresh for up to two days when stored in a sealed container in the refrigerator. For the best texture, enjoy within a day of making.
Can I add other veggies or mix-ins?
Make it your own! Chopped tomatoes, bell peppers, or even a handful of arugula or baby spinach make great additions. Just stick with fresh, crunchy, and colorful ingredients to keep that sunny vibe.
Final Thoughts
If you’re searching for a light, flavorful meal that comes together fast, you truly can’t go wrong with Cucumber Shrimp Salad. It’s fresh, fun to make, and endlessly adaptable—give it a try and fall in love with a little bowl of summer, any time of year!
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Cucumber Shrimp Salad Recipe
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
A refreshing and light Cucumber Shrimp Salad that’s perfect for a quick and healthy meal. This salad combines succulent shrimp with crisp cucumbers, creamy avocado, and a zesty dressing.
Ingredients
Shrimp:
1 lb cooked shrimp (peeled, deveined, and chopped if large)
Cucumbers:
2 cups cucumber (thinly sliced or halved if small)
Red Onion:
1/4 cup red onion (thinly sliced)
Avocado:
1 avocado (diced)
Herbs:
2 tablespoons fresh dill (chopped), 1 tablespoon fresh parsley (chopped)
Dressing:
2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, salt and black pepper to taste
Instructions
- Prepare Dressing: In a large bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Combine Ingredients: Add the shrimp, cucumber, red onion, avocado, dill, and parsley. Gently toss to coat all ingredients evenly with the dressing.
- Chill: Refrigerate for 15–30 minutes to allow flavors to meld.
- Serve: Enjoy cold.
Notes
- You can substitute Greek yogurt for the olive oil for a creamier version.
- Great served on lettuce leaves, with crackers, or in a sandwich wrap.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 230
- Sugar: 2 g
- Sodium: 470 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 145 mg
