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.
