This Cucumber Shrimp Salad is one of my favorite ways to enjoy a light, crisp, and flavorful meal, especially when the weather’s warm. Juicy shrimp and crunchy cucumber come together in a tangy, herb-filled dressing that’s as refreshing as it is satisfying. Whether I’m serving it for lunch, dinner, or as a party side, it always hits the spot.
Why You’ll Love This Recipe
I love this salad because it’s so quick to make and full of texture and freshness. It’s low-carb, high-protein, and incredibly versatile. The cucumbers add crunch, the shrimp provide richness, and the dressing ties it all together with brightness and zest. Plus, it’s perfect for meal prep or a no-cook dinner option on hot days.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Cooked shrimp, peeled and deveined
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English cucumber or Persian cucumbers, thinly sliced or diced
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Red onion, thinly sliced
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Fresh dill or parsley, chopped
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Lemon juice
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Olive oil
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Dijon mustard
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Garlic, minced
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Salt and pepper
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Optional: avocado, cherry tomatoes, crumbled feta
Directions
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In a large bowl, combine the cooked shrimp, cucumber, red onion, and fresh herbs.
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In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, garlic, salt, and pepper.
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Pour the dressing over the salad and toss gently until everything is well coated.
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Taste and adjust seasoning if needed. I usually add a bit more lemon juice or salt to brighten it up.
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Chill for at least 15 minutes before serving to let the flavors blend.
Servings and timing
This recipe serves 4 and comes together in about 15–20 minutes, including prep and mixing. I often double it when I want to use it for meal prep or feed a group.
Variations
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I add avocado chunks when I want a bit of creaminess.
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Cherry tomatoes give it extra color and a burst of sweetness.
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A sprinkle of feta cheese or goat cheese adds tang and richness.
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Sometimes I mix in cooked quinoa for a more filling meal.
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For a spicier kick, I add a pinch of red pepper flakes or a splash of hot sauce.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 2 days. This salad is best served cold, so I don’t reheat it. If I want to prep ahead, I keep the dressing separate and toss everything together just before serving for the freshest texture.
FAQs
Can I use frozen shrimp?
Yes, I often use frozen shrimp—just thaw, rinse, and pat them dry before adding to the salad.
Do I need to cook the shrimp myself?
No, I usually buy pre-cooked shrimp to save time, but grilling or sautéing fresh shrimp adds extra flavor if I have time.
What kind of cucumber is best?
I prefer English or Persian cucumbers because they’re seedless and have a nice crunch without being too watery.
Can I make this ahead of time?
Absolutely. I make it up to a day ahead and keep it chilled. The flavors deepen as it rests, but I like to add the cucumbers fresh to keep them crisp.
Is this salad good for meal prep?
Yes, it holds up well for a couple of days in the fridge, especially if I keep any softer ingredients (like avocado) separate until serving.
Conclusion
This Cucumber Shrimp Salad is one of those dishes I make again and again for how light, easy, and satisfying it is. It’s perfect for warm days, quick meals, or any time I want something that’s as refreshing as it is delicious. Once I tried it, it quickly became one of my go-to healthy favorites.
Print
Cucumber Shrimp Salad for a Cool and Refreshing Meal
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad, Main Course, Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Description
This Cucumber Shrimp Salad is a light, refreshing meal packed with juicy shrimp, crisp cucumber, and a zesty lemon-herb dressing. Perfect for warm days, this low-carb, high-protein salad comes together in just 20 minutes and makes a satisfying lunch, dinner, or party side dish.
Ingredients
- 1 lb cooked shrimp, peeled and deveined
- 1 large English cucumber or 3–4 Persian cucumbers, thinly sliced or diced
- 1/4 red onion, thinly sliced
- 2 tablespoons fresh dill or parsley, chopped
- 2 tablespoons lemon juice (freshly squeezed)
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper, to taste
- Optional Add-ins:
- 1 avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup crumbled feta or goat cheese
- Cooked quinoa for extra bulk
- Red pepper flakes or hot sauce for spice
Instructions
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In a large bowl, combine shrimp, cucumber, red onion, and herbs.
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In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, garlic, salt, and pepper.
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Pour dressing over the salad and toss gently to coat everything evenly.
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Taste and adjust seasoning. Add more lemon juice or salt if needed.
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Chill for 15 minutes before serving for best flavor.
Notes
- Use pre-cooked shrimp for ease or sauté/grill fresh shrimp for extra flavor.
- English or Persian cucumbers are best for texture and low water content.
- Keep avocado and dressing separate if prepping ahead.
- Serve as a main dish, side salad, or in lettuce cups for a low-carb wrap.
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