This cucumber shrimp salad is the kind of dish you’ll want on repeat all spring and summer. It’s light, crunchy, and full of bright flavors that wake up your taste buds. You get sweet, tender shrimp, cool cucumbers, and a lemony dressing that ties everything together.
It’s easy enough for a weeknight but polished enough for a lunch with friends. Serve it as a side, pile it on greens, or make it the main event with some crusty bread on the side.
What Makes This Recipe So Good
- Fresh, clean flavors: Crisp cucumber and juicy shrimp taste bright and lively with lemon, dill, and a touch of garlic.
- Quick to make: With pre-cooked shrimp or a fast sauté, you can have this on the table in about 20 minutes.
- Light but satisfying: It’s high in protein, hydrating, and never heavy. Perfect for warm days and meal prep.
- Flexible: Adjust the herbs, swap the dressing, or add avocado for creaminess.
It’s hard to mess up.
- Make-ahead friendly: The flavors meld nicely in the fridge, and it keeps well for a couple of days.
Ingredients
- 1 pound shrimp, peeled and deveined (small to medium, 41–60 count), cooked or raw
- 2 large cucumbers (English or Persian), thinly sliced
- 1/4 small red onion, very thinly sliced
- 1/2 cup cherry tomatoes, halved (optional but adds color)
- 2 tablespoons fresh dill, chopped (or 1 tablespoon fresh mint or parsley)
- 1 tablespoon capers, drained (optional for briny bite)
- Zest of 1 lemon
- Juice of 1–2 lemons (about 3–4 tablespoons, to taste)
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1 small garlic clove, grated or minced
- 1/2 teaspoon honey or sugar (optional, balances acidity)
- Kosher salt and black pepper, to taste
- Red pepper flakes, a pinch (optional)
- 1 small avocado, diced (optional for creaminess)
How to Make It
- Cook the shrimp (if raw): Pat shrimp dry, season with salt and pepper, and sauté in a little olive oil over medium heat, 1–2 minutes per side until opaque. Transfer to a plate to cool. If using pre-cooked shrimp, just thaw, drain, and pat dry.
- Prep the cucumbers: Slice the cucumbers thin.
If using standard cucumbers, peel and scoop out seeds to avoid excess water. Add to a large bowl.
- Add the crunchy bits: Toss in the red onion, tomatoes (if using), capers, and lemon zest. Keep the avocado aside for now if you’re using it.
- Make the dressing: In a small jar or bowl, whisk the lemon juice, olive oil, Dijon, garlic, honey (if using), a generous pinch of salt, and a few grinds of pepper.
Add red pepper flakes if you like a little heat.
- Combine: Add the cooled shrimp and chopped dill to the bowl with the cucumbers. Pour the dressing over and toss gently to coat.
- Finish and season: Fold in the avocado last so it doesn’t mash. Taste and adjust with more salt, pepper, or lemon juice.
It should taste bright and well seasoned.
- Chill or serve: Serve right away, or chill for 15–30 minutes to let the flavors mingle. It’s great cold or just slightly cool.
Keeping It Fresh
- Storage: Keep the salad in an airtight container in the fridge for up to 2 days. The cucumbers stay crisp if you used English or Persian varieties and removed seeds from standard cucumbers.
- Dressing trick: For maximum crunch, store the dressing separately and toss right before serving, especially if you’re making it a day ahead.
- Fixing watery salad: If it releases liquid, spoon off excess or add a handful of chopped romaine to absorb some moisture.
- Avocado timing: Add avocado the day you serve to prevent browning.
Why This is Good for You
- Lean protein: Shrimp delivers high-quality protein with very little fat, which helps keep you full without weighing you down.
- Hydration and fiber: Cucumbers are water-rich and refreshing, and the onion and tomatoes add a bit of fiber and antioxidants.
- Heart-healthy fats: Olive oil and avocado provide monounsaturated fats that support heart health and help absorb fat-soluble vitamins.
- Bright, nutrient-dense flavor: Lemon, herbs, and garlic add flavor without heavy sauces, keeping the salad light but satisfying.
Pitfalls to Watch Out For
- Watery cucumbers: Standard slicing cucumbers can water down the salad.
Peel, seed, and pat them dry, or use English/Persian cucumbers.
- Overcooked shrimp: Shrimp turn rubbery fast. Cook just until pink and opaque, then pull them off the heat.
- Underseasoning: Lemon-forward salads need enough salt to balance acidity. Taste and adjust at the end.
- Soggy leftovers: If making ahead, keep dressing separate.
Add avocado right before serving.
- Too much acid: Start with 1 lemon, then add more to taste. A touch of honey balances sharpness without making it sweet.
Recipe Variations
- Greek-style: Add feta, kalamata olives, and oregano; swap dill for parsley and use red wine vinegar instead of lemon.
- Spicy cilantro-lime: Replace dill with cilantro, use lime juice, add jalapeño slices, and a dash of chili powder.
- Creamy yogurt dressing: Stir 2–3 tablespoons of Greek yogurt into the dressing with lemon and dill for a tangy, creamy finish.
- Sesame-ginger: Use rice vinegar and lime, add grated ginger, a splash of soy sauce, and toasted sesame oil; sprinkle sesame seeds.
- Extra crunch: Toss in sliced radishes or thinly shaved fennel for a peppery, crisp bite.
- Make it a meal: Serve over quinoa, mixed greens, or chilled rice noodles. Add extra avocado or a handful of chickpeas.
FAQ
Can I use frozen shrimp?
Yes.
Thaw them overnight in the fridge or quickly under cold running water. Pat dry well before cooking or tossing into the salad to avoid extra moisture.
What cucumbers work best?
English and Persian cucumbers are ideal because they’re seedless and less watery. If you use standard cucumbers, peel and seed them for better texture.
Can I make it ahead?
Absolutely.
Prep everything and keep the dressing separate. Toss together right before serving, and add avocado last to keep it fresh and bright.
How long will it keep?
It stays good for up to 2 days in the fridge. The texture is best on day one, especially if the cucumbers were dry and the dressing wasn’t added too far in advance.
What can I use instead of dill?
Parsley, mint, or cilantro all work.
Use what you like, and match the acid (lemon or lime) to the herb for balanced flavor.
Is there a dairy-free option with creaminess?
Yes. Add diced avocado or a spoonful of tahini to the dressing. Both bring creaminess without dairy.
Can I use pre-cooked shrimp from the store?
Yes, just make sure they’re good quality.
Rinse briefly, pat very dry, and chill before tossing with the salad so they stay firm.
Wrapping Up
Cucumber shrimp salad is simple, bright, and satisfying, with just the right mix of crunch and tenderness. It’s a reliable go-to for quick lunches, easy dinners, and casual get-togethers. Keep the ingredients fresh, don’t overcook the shrimp, and season confidently.
Once you’ve got the basics down, tweak the herbs and acids to match your mood, and you’ll have a salad you’ll look forward to making again and again.
Ingredients
Instructions
- Cook the shrimp (if raw): Pat shrimp dry, season with salt and pepper, and sauté in a little olive oil over medium heat, 1–2 minutes per side until opaque. Transfer to a plate to cool. If using pre-cooked shrimp, just thaw, drain, and pat dry.
- Prep the cucumbers: Slice the cucumbers thin. If using standard cucumbers, peel and scoop out seeds to avoid excess water. Add to a large bowl.
- Add the crunchy bits: Toss in the red onion, tomatoes (if using), capers, and lemon zest. Keep the avocado aside for now if you’re using it.
- Make the dressing: In a small jar or bowl, whisk the lemon juice, olive oil, Dijon, garlic, honey (if using), a generous pinch of salt, and a few grinds of pepper. Add red pepper flakes if you like a little heat.
- Combine: Add the cooled shrimp and chopped dill to the bowl with the cucumbers. Pour the dressing over and toss gently to coat.
- Finish and season: Fold in the avocado last so it doesn’t mash. Taste and adjust with more salt, pepper, or lemon juice. It should taste bright and well seasoned.
- Chill or serve: Serve right away, or chill for 15–30 minutes to let the flavors mingle. It’s great cold or just slightly cool.
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