If you are searching for a fresh and vibrant dish to brighten your meal rotation, look no further than this delightful Cucumber Shrimp Salad Recipe. It perfectly balances the cool crispness of cucumber with juicy, tender shrimp and creamy avocado, all brought together by a zesty lemon dill dressing. This salad is not only a feast for your taste buds but also quick to prepare and wonderfully nutritious. Whether you’re craving a light lunch or a refreshing side, this recipe offers a burst of color, texture, and flavor that makes every bite feel special.
Ingredients You’ll Need
Getting ready to make this Cucumber Shrimp Salad Recipe is easier than you think because it relies on simple, fresh ingredients that each play an essential role. They complement each other beautifully, giving the salad its delightful crunch, creamy smoothness, and bright, herbaceous notes.
- 1 pound cooked shrimp: Peeled and deveined shrimp provide a tender, protein-packed base with a subtle sweetness.
- 2 cups cucumber: Thinly sliced or diced for refreshing crunch and a hydrating bite.
- 1/4 cup red onion: Thinly sliced to add a mild sharpness and vibrant color contrast.
- 1 avocado: Diced to bring a luscious creaminess and healthy fats that balance the salad.
- 2 tablespoons fresh dill: Chopped for its bright, slightly tangy flavor that pairs perfectly with seafood.
- 2 tablespoons parsley: Adds fresh herbal notes and a pop of green to the salad’s palette.
- Juice of 1 lemon: Brings essential acidity that lifts all the ingredients.
- 2 tablespoons olive oil: Provides a silky texture and healthy fats that enhance the dressing.
- 1 teaspoon Dijon mustard: Adds a subtle kick and emulsifies the dressing for a smooth finish.
- Salt and black pepper to taste: To round out and season every bite perfectly.
How to Make Cucumber Shrimp Salad Recipe
Step 1: Prepare the Ingredients
Start by ensuring your shrimp are cooked, peeled, and deveined. If your shrimp are large, chop them into bite-sized pieces to blend seamlessly with the other ingredients. Slice or dice the cucumber and red onion thinly, and dice the avocado just before mixing to keep it fresh and creamy. Chop the dill and parsley finely to release their flavors.
Step 2: Combine the Salad Components
In a large mixing bowl, gently toss together the cooked shrimp, cucumber, red onion, avocado, dill, and parsley. Mixing these fresh elements carefully ensures each bite contains a little bit of every delicious component.
Step 3: Make the Dressing
Whisk the lemon juice, olive oil, and Dijon mustard in a small bowl until fully emulsified. Season with salt and black pepper, adjusting as needed to balance acidity and seasoning perfectly. This simple dressing enhances the natural flavors and ties the salad together with a bright, zesty coating.
Step 4: Toss and Serve
Pour the dressing over the shrimp and cucumber mixture, then gently toss everything to coat evenly. Avoid overmixing to keep the avocado intact and the cucumber crisp. Taste the salad and add a pinch more salt or pepper if desired. For the best flavor, serve immediately or chill for 15 to 30 minutes to let the ingredients meld beautifully.
How to Serve Cucumber Shrimp Salad Recipe
Garnishes
For an extra touch of charm, sprinkle chopped fresh dill or parsley over the top just before serving. A few lemon wedges on the side also brighten the dish and invite diners to add a refreshing squeeze if they like. Cracked black pepper freshly ground on top adds final visual appeal and a bit of spice.
Side Dishes
This salad pairs wonderfully with crusty toasted pita bread or a bed of mixed greens for an easy, light lunch. You can also serve it alongside grilled vegetables or a simple quinoa pilaf to create a more hearty and satisfying meal experience that complements the salad’s fresh flavors.
Creative Ways to Present
Serving the shrimp salad in individual lettuce cups creates an elegant yet casual appetizer or light meal. Alternatively, layer it over cucumber slices or place it inside hollowed-out avocado shells for a gorgeous presentation that heightens the fun factor and makes this healthy dish even more inviting.
Make Ahead and Storage
Storing Leftovers
Store any leftover Cucumber Shrimp Salad Recipe in an airtight container in the refrigerator. It’s best enjoyed within 24 hours since the avocado may start to brown and the cucumbers can release water, which affects texture. Stir gently before serving leftover portions again.
Freezing
This salad is not ideal for freezing because the fresh vegetables and avocado tend to become mushy upon thawing. For the best experience, prepare only what you plan to eat within a day or two.
Reheating
Since this is a no-cook salad meant to be enjoyed chilled or at room temperature, reheating is not recommended. If you prefer it slightly warmer, simply let it sit out for 10-15 minutes before eating, but avoid microwaving.
FAQs
Can I use raw shrimp for this recipe?
It’s best to use cooked shrimp to keep the salad quick and easy. If you must cook raw shrimp, boil or sauté them until pink and opaque, then cool before mixing into the salad.
What type of cucumber works best in this salad?
Seedless cucumbers are preferred because they have less moisture and a firmer texture, which prevents the salad from becoming watery.
Can I add other vegetables to the salad?
Absolutely! Adding chopped celery or bell peppers can provide extra crunch and color, making the salad even more delightful.
Is this salad suitable for meal prep?
Yes, but prepare the avocado fresh when serving to avoid browning. You can store the other ingredients and dressing separately and combine them just before eating.
How can I make this recipe vegan or vegetarian?
To make a vegetarian or vegan version, substitute shrimp with chickpeas or marinated tofu for a similar protein boost while maintaining the salad’s fresh character.
Final Thoughts
This Cucumber Shrimp Salad Recipe is one of those dishes that feels like a breath of fresh air on your plate—easy to make, packed with vibrant flavors, and wonderfully satisfying. It’s perfect for hot days or whenever you need something light yet nourishing. I encourage you to give this recipe a try and discover why it quickly becomes a favorite that you’ll return to again and again.
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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
Description
This refreshing Cucumber Shrimp Salad combines tender cooked shrimp with crisp cucumbers, creamy avocado, and fresh herbs, all tossed in a tangy lemon-Dijon dressing. Perfect as a light lunch or a healthy appetizer, this salad comes together quickly without any cooking required, making it ideal for warm days or when you need a nutritious meal in minutes.
Ingredients
Salad Ingredients
- 1 pound cooked shrimp (peeled, deveined, and chopped if large)
- 2 cups cucumber (thinly sliced or diced, preferably seedless)
- 1/4 cup red onion (thinly sliced)
- 1 avocado (diced)
- 2 tablespoons fresh dill (chopped)
- 2 tablespoons parsley (chopped)
Dressing Ingredients
- Juice of 1 lemon
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Prepare the Salad Ingredients: In a large bowl, combine the cooked shrimp, sliced cucumber, thinly sliced red onion, diced avocado, fresh dill, and chopped parsley. Gently mix to distribute the ingredients evenly without mashing the avocado.
- Make the Dressing: In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and black pepper until the dressing is smooth and emulsified. Adjust seasoning to taste.
- Toss the Salad: Pour the dressing over the shrimp and vegetable mixture. Gently toss everything together to coat all ingredients thoroughly with the dressing.
- Final Adjustments and Serving: Taste the salad and adjust salt and pepper if needed. Serve immediately for the freshest texture or cover and chill in the refrigerator for 15–30 minutes to allow the flavors to meld together for a more enhanced flavor experience.
Notes
- Use seedless cucumbers for less moisture and a firmer texture in the salad.
- For added crunch and flavor, consider adding chopped celery to the salad.
- This salad pairs wonderfully with toasted pita bread or served over mixed greens to create a light, satisfying meal.
