There is something irresistibly refreshing and vibrant about this Cucumber Shrimp Salad Recipe that makes it a true crowd-pleaser, especially when the weather warms up. Combining tender, succulent shrimp with crisp cucumbers, creamy avocado, and a zesty lemon dressing infused with fresh herbs, this salad is a celebration of bright, clean flavors and contrasting textures. It’s light yet satisfying, effortlessly elegant but simple enough for a quick weeknight dinner, and perfect for sharing with friends or family. If you are seeking a healthy, gluten-free, and low-carb delight that bursts with freshness, this recipe is exactly what you need to keep your meals exciting and wholesome.
Ingredients You’ll Need
Each ingredient in this Cucumber Shrimp Salad Recipe has been thoughtfully chosen to contribute to an overall balanced combination of flavor, texture, and color. They are simple, straightforward, but essential to creating this fresh and delightful dish.
- 1 pound cooked shrimp, peeled and deveined: The star of the salad, bringing protein and a slightly sweet seafood flavor with a firm texture.
- 2 cups cucumber, thinly sliced: Adds a crisp, hydrating crunch and a refreshing taste, best if using English or Persian cucumbers for minimal bitterness.
- 1/4 cup red onion, thinly sliced: Introduces a mild sharpness and a pop of purple color to brighten up the dish.
- 1 avocado, diced: Rich and creamy, balancing the crisp veggies with a silky texture and healthy fats.
- 2 tablespoons fresh dill, chopped: Offers a bright, herbaceous note, perfectly complementing seafood flavors.
- 2 tablespoons fresh parsley, chopped: Adds a fresh, slightly peppery bite and enhances the salad’s visual appeal.
- Juice of 1 lemon: The acidic backbone for the dressing, giving a vibrant, zesty lift that cuts through the creaminess.
- 2 tablespoons olive oil: Brings smoothness and richness to meld all ingredients together.
- 1 teaspoon Dijon mustard: Provides subtle warmth and depth, acting as a natural emulsifier for the dressing.
- 1 clove garlic, minced: Adds a punch of savory aroma and sharpness.
- Salt and black pepper to taste: Essential for seasoning and bringing all flavors into harmony.
How to Make Cucumber Shrimp Salad Recipe
Step 1: Prepare the Dressing
Start by whisking together fresh lemon juice, olive oil, Dijon mustard, minced garlic, salt, and black pepper in a small bowl. This dressing is the magic that brings brightness and a slight tang to the salad, perfectly enhancing every bite without overpowering the delicate shrimp and cucumber.
Step 2: Combine the Salad Ingredients
In a large bowl, gently toss the cooked shrimp, thinly sliced cucumber, red onion, diced avocado, fresh dill, and parsley. The key here is to handle the avocado with care to keep its creamy texture intact, adding a lovely richness that contrasts with the crisp vegetables and succulent shrimp.
Step 3: Dress and Chill
Pour the dressing evenly over the salad ingredients and toss gently once again to combine everything. Transfer the salad to the refrigerator and chill for 15 to 30 minutes, allowing the flavors to meld together beautifully while keeping the textures crisp and fresh.
How to Serve Cucumber Shrimp Salad Recipe
Garnishes
For an extra touch of elegance and flavor, consider garnishing with a few sprigs of fresh dill or parsley on top. A light sprinkle of freshly cracked black pepper or a few lemon zest curls can also elevate the presentation and add subtle bursts of aroma as you serve.
Side Dishes
This salad shines on its own but pairs wonderfully with crusty artisan bread to soak up every drop of the dressing. For a low-carb or lighter option, serve it in crisp lettuce cups, which make great handheld bites perfect for a casual lunch or appetizer at a gathering.
Creative Ways to Present
Serve the salad layered in clear glass parfait cups for a stunning visual effect, showcasing the colorful ingredients. You can also stuff it into hollowed-out cucumbers or ripe tomatoes for a fun and elegant party presentation that will wow your guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the salad in an airtight container and keep it refrigerated. It’s best enjoyed within one day as the avocado and cucumbers tend to release moisture and lose their crispness, and the freshness of the herbs diminishes over time.
Freezing
This Cucumber Shrimp Salad Recipe is not suitable for freezing. The texture of the fresh vegetables and avocado would be compromised, leading to a watery and mushy result after thawing.
Reheating
Because this salad is served cold and features fresh ingredients, reheating is not recommended. Instead, enjoy it chilled straight from the fridge for the ideal combination of refreshing flavors and textures.
FAQs
Can I use raw shrimp for this salad?
It’s best to use cooked shrimp that is peeled and deveined to save time and ensure food safety. If you have raw shrimp, cook it by boiling or sautéing until pink and opaque before adding it to the salad.
What type of cucumbers work best in this recipe?
English or Persian cucumbers are preferred because they have thinner skins, fewer seeds, and a milder taste, which keeps the salad crisp and pleasant without extra bitterness or excess moisture.
Can I substitute other herbs for dill and parsley?
Absolutely! Fresh cilantro or basil can add a unique twist, but dill and parsley provide a more traditional flavor that pairs exceptionally well with seafood.
Is this salad suitable for meal prep?
While you can prepare most of the ingredients in advance, it’s best to toss the salad just before serving to prevent the avocado from browning and the cucumbers from becoming soggy.
How can I make this salad more filling?
Add extra diced avocado or a handful of cooked quinoa or chickpeas. These additions will increase the protein and fiber content, making the salad more substantial without losing its fresh appeal.
Final Thoughts
This Cucumber Shrimp Salad Recipe is the perfect blend of simplicity, nutrition, and unforgettable flavor. It’s a dish that feels like a little celebration on your plate every time you make it. Whether you’re looking for a quick lunch, a light dinner, or a stunning side for your next get-together, give this recipe a try—you’ll love how effortlessly it brightens your meals and delights your taste buds.
Print
Cucumber Shrimp Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free, Low Carb
Description
This refreshing Cucumber Shrimp Salad combines tender cooked shrimp with crisp cucumbers, creamy avocado, and fresh herbs, all tossed in a zesty lemon-Dijon dressing. Perfect as a light lunch or dinner, this no-cook salad offers vibrant flavors and a healthy, low-carb option that’s quick to prepare and enjoyable any time of year.
Ingredients
Salad
- 1 pound cooked shrimp, peeled and deveined
- 2 cups cucumber, thinly sliced (English or Persian cucumbers preferred)
- 1/4 cup red onion, thinly sliced
- 1 avocado, diced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
Dressing
- Juice of 1 lemon
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and black pepper to taste
Instructions
- Prepare the dressing: In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, minced garlic, salt, and black pepper until the dressing is emulsified and well combined.
- Combine the salad ingredients: In a large bowl, add the cooked shrimp, thinly sliced cucumber, red onion, diced avocado, chopped dill, and parsley. Gently toss these ingredients to mix evenly.
- Toss with dressing: Pour the prepared dressing over the salad and carefully toss to coat all the ingredients without mashing the avocado.
- Chill and serve: Cover the salad and chill it in the refrigerator for 15 to 30 minutes to allow the flavors to meld. Serve the salad cold as a refreshing dish.
Notes
- For added flavor, use grilled or sautéed shrimp instead of cooked shrimp.
- This salad pairs wonderfully with crusty bread or can be served in lettuce cups for a light and low-carb meal.
- Best enjoyed the same day for optimal freshness and texture.
