There is something incredibly refreshing and satisfying about a crisp, flavorful salad that combines the briny sweetness of shrimp with the cool crunch of cucumber. This Shrimp and Cucumber Salad Recipe delivers just that in a bright, vibrant bowl that’s perfect for warm days or whenever you crave a light yet nourishing meal. It’s quick to whip up and packs a delightful Mediterranean flair through fresh herbs, zesty lemon, and a touch of Dijon mustard. Trust me, once you try this, it will become a go-to favorite for lunch, dinner, or even a special gathering with friends.
Ingredients You’ll Need
These ingredients are simple yet essential in creating a harmonious blend of textures and flavors. Each one plays a vital role—whether it’s the sweet shrimp, the crisp cucumber, or the fragrant fresh herbs, every bite feels fresh and balanced.
- 1 pound large shrimp (peeled, deveined, cooked, and chilled): Provides the star protein with a succulent, slightly sweet flavor.
- 2 cups cucumber (thinly sliced): Adds a refreshing crunch and subtle watery freshness to keep the salad light.
- 1/4 red onion (thinly sliced): Offers a mild sharpness and a lovely pop of color.
- 1 avocado (diced): Brings creamy richness and healthy fats for a smooth mouthfeel.
- 2 tablespoons fresh dill (chopped): Gives a bright, herbal note that pairs beautifully with seafood.
- 2 tablespoons fresh parsley (chopped): Adds fresh earthiness and a burst of green color.
- 3 tablespoons olive oil: Acts as the luscious dressing base, carrying flavor and moisture.
- 2 tablespoons lemon juice: Injects vibrant acidity to lift all the ingredients.
- 1 teaspoon Dijon mustard: Provides a gentle pungency and helps emulsify the dressing.
- 1/2 teaspoon garlic powder: Adds subtle savory depth without overwhelming the freshness.
- 1/2 teaspoon salt: Enhances all the flavors naturally.
- 1/4 teaspoon black pepper: Delivers just the right amount of gentle heat and complexity.
How to Make Shrimp and Cucumber Salad Recipe
Step 1: Prepare the Main Ingredients
Start by making sure your shrimp is perfectly cooked, peeled, deveined, and chilled for the best texture and taste. Then, thinly slice the cucumber and red onion, and dice the avocado into bite-sized pieces. Fresh herbs like dill and parsley should be finely chopped to release their fragrance evenly throughout the salad.
Step 2: Combine the Salad Base
In a large bowl, gently toss together the shrimp, cucumber, red onion, avocado, dill, and parsley. This combination creates a wonderful balance between creamy, crunchy, and herbal elements that make every forkful exciting.
Step 3: Whisk and Add the Dressing
In a smaller bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic powder, salt, and black pepper. This emulsified dressing ties the entire salad together, providing tang, richness, and a subtle kick of flavor.
Step 4: Mix and Chill
Pour the dressing over the salad and toss gently so everything is evenly coated without mashing the avocado. For optimum flavor harmony, place the salad in the fridge to chill for at least 15 minutes before serving. This little wait lets the ingredients meld beautifully.
How to Serve Shrimp and Cucumber Salad Recipe
Garnishes
Finish your salad with a few sprigs of fresh dill or parsley on top to amp up the visual appeal and freshness. A light sprinkle of freshly ground black pepper or a lemon wedge on the side also brightens up the plate and allows guests to add extra zing as they please.
Side Dishes
This salad is delightfully versatile; it stands perfectly on its own but also pairs wonderfully with crusty bread, garlic naan, or a bed of mixed greens for a fuller meal. You could serve it alongside grilled vegetables or a light soup for a cohesive Mediterranean-inspired spread.
Creative Ways to Present
For a fun twist, serve this shrimp and cucumber salad in hollowed-out cucumber boats or avocado halves for an eye-catching display. Alternatively, layer the salad over quinoa or couscous for an added grain component, or provide it as a vibrant topping for tacos or lettuce wraps to mix things up.
Make Ahead and Storage
Storing Leftovers
You can store any leftovers in an airtight container in the refrigerator for up to one day. The salad tastes freshest when enjoyed within this window, as the avocado can start to brown and the cucumbers might release some water.
Freezing
This salad is best enjoyed fresh and does not freeze well due to the delicate texture of cucumber and avocado. Freezing will cause these ingredients to become mushy upon thawing, so it’s best to make only what you plan to eat within a day.
Reheating
Since this is a fresh, no-cook salad, reheating is not recommended. Serve it chilled or at room temperature for the best flavor and texture.
FAQs
Can I use raw shrimp in this Shrimp and Cucumber Salad Recipe?
For safety and texture, it’s best to use cooked shrimp that has been chilled. If you want to use raw shrimp, make sure to fully cook it first by steaming, boiling, or sautéing until opaque and tender.
What can I use instead of fresh dill?
If you don’t have fresh dill on hand, you can substitute with dried dill (use about one-third of the fresh amount) or try fresh tarragon or chives for a different but still herbaceous flavor.
Is this Shrimp and Cucumber Salad Recipe keto-friendly?
Absolutely! This salad is low in carbohydrates and rich in healthy fats, making it an ideal choice for anyone following a ketogenic diet.
Can I add other vegetables to this salad?
Yes! Cherry tomatoes, bell peppers, or radishes add wonderful colors and crunch, complementing the existing fresh flavors beautifully.
How can I make the dressing creamier?
If you prefer a creamy dressing, try replacing the olive oil with Greek yogurt or mayonnaise. This will add richness while still keeping the salad light and refreshing.
Final Thoughts
This Shrimp and Cucumber Salad Recipe is one of those dishes that feels like summertime in a bowl—bright, healthy, and full of contrasting textures that make every bite a joy. It’s quick to prepare, endlessly customizable, and perfect for sharing. I can’t wait for you to make this for yourself and discover just how delightfully easy and delicious a salad can be!
Print
Shrimp and Cucumber Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad, Main Course
- Method: No-Cook
- Cuisine: Mediterranean, American
- Diet: Gluten Free
Description
This refreshing Shrimp and Cucumber Salad combines tender cooked shrimp with crisp cucumber, creamy avocado, and fresh herbs, all tossed in a tangy lemon mustard dressing. Perfect for a light, healthy meal or a summery side dish.
Ingredients
Salad Ingredients
- 1 pound large shrimp (peeled, deveined, cooked, and chilled)
- 2 cups cucumber (thinly sliced)
- 1/4 red onion (thinly sliced)
- 1 avocado (diced)
- 2 tablespoons fresh dill (chopped)
- 2 tablespoons fresh parsley (chopped)
Dressing Ingredients
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine salad ingredients: In a large bowl, mix together the chilled cooked shrimp, thinly sliced cucumber, red onion, diced avocado, chopped dill, and parsley to prepare the salad base.
- Prepare the dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic powder, salt, and black pepper until the mixture is emulsified and smooth.
- Toss salad with dressing: Pour the dressing over the salad mixture and gently toss to coat all ingredients evenly, being careful not to mash the avocado.
- Chill and serve: Refrigerate the salad for 15 minutes to let the flavors meld. Serve chilled as a standalone dish or over a bed of mixed greens for a heartier meal.
Notes
- For a creamy variation, substitute olive oil with Greek yogurt or mayonnaise.
- Add cherry tomatoes or crumbled feta cheese for extra Mediterranean flavor.
- This salad keeps well for up to 1 day when stored in the refrigerator.
