Cucumber Shrimp Salad

This Cucumber Shrimp Salad is a light, refreshing dish that’s bursting with bright flavors and crisp textures. Juicy shrimp and cool cucumbers are tossed in a tangy, herby dressing that’s perfect for warm weather meals, potlucks, or anytime I want something simple and satisfying without turning on the stove for long.

Why You’ll Love This Recipe

I love this salad because it’s cool, crisp, and comes together in just minutes. The cucumber gives it a clean crunch, the shrimp adds protein, and the lemony dressing ties it all together with a refreshing zing. It’s low-effort, naturally low-carb, and endlessly customizable — ideal for lunch, dinner, or a chilled appetizer on a hot day.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked shrimp, peeled and deveined (small or medium work best)

• English cucumber or Persian cucumbers, thinly sliced

• Red onion or shallot, thinly sliced

• Fresh dill or parsley, chopped

• Olive oil

• Fresh lemon juice

• Dijon mustard (optional for extra tang)

• Garlic, minced

• Salt and black pepper

• Optional: cherry tomatoes, avocado, feta cheese, or red pepper flakes

directions

1. If using raw shrimp, I quickly cook them in boiling salted water for 2–3 minutes, then drain and chill in an ice bath. I pat them dry once cool.

2. In a large bowl, I combine the sliced cucumber, red onion, and cooked shrimp.

3. In a small bowl or jar, I whisk together olive oil, lemon juice, garlic, mustard (if using), salt, and pepper until emulsified.

4. I pour the dressing over the shrimp mixture and toss gently to coat.

5. I sprinkle in fresh dill or parsley and toss again.

6. I refrigerate the salad for 15–30 minutes to let the flavors develop before serving chilled.

Servings and timing

This recipe serves 4 and takes about 20 minutes total — less if the shrimp are already cooked.

Variations

Sometimes I add cherry tomatoes for extra color, or diced avocado for creaminess. When I want a heartier version, I toss the salad over greens or quinoa. I’ve also made it spicy with a pinch of cayenne or red pepper flakes. For a creamy twist, I mix in a spoonful of Greek yogurt or sour cream to the dressing.

storage/reheating

I store this salad in an airtight container in the fridge for up to 2 days. Since it’s meant to be served cold, I don’t reheat it. I give it a quick toss before serving again to redistribute the dressing.

FAQs

Can I use frozen shrimp?

Yes. I thaw them fully, pat them dry, and use as directed. They’re a great time-saver and work beautifully in this salad.

Can I make this salad ahead of time?

Yes, I often make it a few hours ahead. The flavors get better as it chills, but I wait to add avocado or soft herbs until just before serving.

Is this salad good for meal prep?

Absolutely. I portion it into containers and store in the fridge for quick lunches. It keeps well for a couple of days.

What cucumbers work best?

I prefer English or Persian cucumbers because they’re seedless and have a thin skin — no peeling necessary. Regular cucumbers work too if I peel and deseed them first.

Can I turn this into a main dish?

Definitely. I serve it over a bed of greens, stuff it into pita pockets, or spoon it onto toasted bread for a fresh open-faced sandwich.

Conclusion

Cucumber Shrimp Salad is one of my go-to recipes when I want something light, fresh, and full of flavor. It’s quick to prepare, easy to adapt, and always leaves me feeling refreshed and satisfied. Whether I’m enjoying it solo or serving it at a gathering, it’s the kind of dish that never sticks around for long.