If you’re craving something fresh, vibrant, and packed with flavor, let me introduce you to my absolute favorite Cucumber Shrimp Salad Recipe. Every bite is a bright celebration of crisp cucumber, tender shrimp, creamy avocado, and fragrant herbs all tied together with a zesty lemon and garlic dressing that is downright addictive. This salad not only looks stunning on the table but comes together in just minutes, making it a perfect dish for quick lunches, easy dinners, or even a light party treat you’ll want to share with everyone you know.
Ingredients You’ll Need
The magic of this Cucumber Shrimp Salad Recipe lies in its simplicity. Each ingredient is chosen to create balance in texture, flavor, and color—from the crunchy cucumbers to the buttery avocado and the bright herbs that bring everything to life.
- 1 pound cooked shrimp (peeled and deveined, tails removed): The star protein that cooks quickly and adds a sweet, succulent touch.
- 2 cups sliced English cucumber: Crisp and hydrating, these add a refreshing crunch that’s vital for the salad.
- 1/2 small red onion (thinly sliced): Just a hint of sharpness and color to contrast the milder ingredients.
- 1 avocado (diced): Creamy texture that provides richness and pairs wonderfully with shrimp.
- 2 tablespoons fresh dill (chopped): Bright and aromatic, dill elevates the overall flavor profile beautifully.
- 2 tablespoons fresh parsley (chopped): Adds a fresh, slightly peppery note that rounds out the herbaceousness.
- 3 tablespoons olive oil: The base of the dressing, carrying all the flavors smoothly together.
- 2 tablespoons lemon juice: Adds necessary acidity to brighten the salad and lift all components.
- 1 teaspoon Dijon mustard: Gives the dressing a gentle kick and helps emulsify the oil and lemon juice.
- 1 garlic clove (minced): Adds depth and a savory punch that complements the shrimp marvelously.
- Salt and pepper to taste: Essential seasonings that enhance each ingredient’s natural flavor.
How to Make Cucumber Shrimp Salad Recipe
Step 1: Combine the Fresh Ingredients
Start by taking a large bowl and adding in the cooked shrimp, sliced cucumbers, thinly sliced red onion, diced avocado, chopped dill, and parsley. The colors and textures you see now hint at the delicious harmony you’re about to create.
Step 2: Whisk Together the Dressing
Next, grab a small bowl and whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until the dressing becomes smooth and slightly thickened. This mixture will coat every component of the salad with a bright, zesty flavor that ties everything together.
Step 3: Toss and Chill
Pour the dressing over the shrimp and veggies, then gently toss to make sure everything is evenly coated but not mashed—especially watch those delicate avocado pieces. For best flavor, pop the salad into the refrigerator for 15 to 20 minutes to let those vibrant flavors mingle and settle before serving.
How to Serve Cucumber Shrimp Salad Recipe
Garnishes
Elevate your presentation by adding a sprinkle of fresh dill on top or a few lemon wedges on the side. These garnishes not only boost the visual appeal but also allow guests to customize the tanginess to their liking.
Side Dishes
This salad works wonderfully as a refreshing main on warmer days or alongside crusty bread, a chilled glass of white wine, or even a light soup if you’re aiming for a fuller meal experience. Think Mediterranean vibes, light and delightful!
Creative Ways to Present
For a fun twist, serve the cucumber shrimp salad in hollowed-out cucumber boats or as lettuce wraps to add an eye-catching, handheld element. You can also layer it into clear jars for a picnic or meal prep treat that looks as delightful as it tastes.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, store them in an airtight container in the fridge. It’s best to consume within a day to keep the cucumbers crisp and the avocado fresh without browning.
Freezing
Freezing is not recommended for this salad because the cucumbers and avocado will become watery and mushy after thawing, which would alter the freshness and texture dramatically.
Reheating
This Cucumber Shrimp Salad Recipe is best served cold, so instead of reheating, just give it a gentle stir and enjoy it straight from the fridge. It’s a wonderfully cooling dish especially on hot days!
FAQs
Can I use raw shrimp instead of cooked shrimp?
For this salad, it’s best to start with cooked shrimp to save time and ensure the shrimp has the perfect texture. If you use raw shrimp, be sure to cook it thoroughly first and let it cool completely before mixing it with the other ingredients.
What can I substitute for dill if I don’t have any?
If dill isn’t on hand, fresh mint or basil are great alternatives that will give the salad a different but equally delightful herbal brightness.
Is this salad suitable for meal prepping?
You can prepare the components in advance but hold off on mixing the avocado into the salad until just before serving to prevent it from browning. Dress the salad right before enjoying for the freshest taste.
Can I add other vegetables to the salad?
Absolutely! Feel free to toss in cherry tomatoes, bell peppers, or even some radishes for extra crunch and color. Just be sure to adjust the dressing seasoning accordingly.
How do I make the dressing taste less tangy?
If you find the lemon juice too sharp, try reducing it slightly or add a touch of honey or a pinch of sugar to balance the acidity in the dressing.
Final Thoughts
This Cucumber Shrimp Salad Recipe is one of those dishes that makes you feel like you’re indulging in something truly fresh and homemade every single time. Quick, wholesome, and bursting with flavors that sing, it’s perfect for when you want an easy but impressive meal. I can’t wait for you to try it and discover how effortlessly it can become a staple in your recipe rotation!
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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
A refreshing and healthy Cucumber Shrimp Salad combining tender cooked shrimp with crisp cucumber, creamy avocado, and fresh herbs, all tossed in a zesty lemon-Dijon dressing. Perfect for a light lunch or a quick dinner, this no-cook salad is easy to prepare and bursting with bright flavors.
Ingredients
Salad Ingredients
- 1 pound cooked shrimp (peeled and deveined, tails removed)
- 2 cups sliced English cucumber
- 1/2 small 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 garlic clove (minced)
- Salt and pepper to taste
Instructions
- Combine Salad Ingredients: In a large bowl, add the cooked shrimp, sliced cucumber, thinly sliced red onion, diced avocado, chopped fresh dill, and parsley. Gently mix to combine the ingredients evenly without mashing the avocado.
- Prepare Dressing: In a separate small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until the mixture is smooth and emulsified, ensuring the flavors meld properly.
- Toss Salad with Dressing: Pour the prepared dressing over the shrimp and vegetable mixture. Toss gently but thoroughly to coat everything evenly with the dressing, distributing the flavors throughout the salad.
- Chill for Best Flavor: Cover the bowl and refrigerate the salad for 15 to 20 minutes. This chilling step allows the flavors to marry beautifully and enhances the overall taste of the salad.
- Serve: Serve the salad cold, optionally garnishing with extra fresh dill or lemon wedges for added freshness and visual appeal. Enjoy immediately for best texture and flavor.
Notes
- Best served the same day to maintain freshness and avocado texture.
- Use pre-cooked or leftover grilled shrimp to save preparation time.
- Swap dill for fresh mint or basil to vary the flavor profile according to your preference.
