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Cucumber Shrimp Salad

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Cucumber Shrimp Salad is a light, refreshing dish made with tender shrimp, crisp cucumbers, and a tangy lemon-herb dressing. Perfect for warm weather, it’s easy to prepare and packed with flavor, making it a versatile option for lunch, dinner, or entertaining.

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American

Ingredients

  • 1 lb cooked shrimp, peeled and deveined
  • 1 large English cucumber or 3–4 Persian cucumbers, thinly sliced
  • 1/4 small red onion or 1 shallot, thinly sliced
  • 2 tbsp fresh dill or parsley, chopped
  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard (optional)
  • 1 clove garlic, minced
  • Salt and black pepper, to taste
  • Optional: 1/2 cup cherry tomatoes, halved
  • Optional: 1 avocado, diced
  • Optional: 1/4 cup feta cheese, crumbled
  • Optional: pinch of red pepper flakes

Instructions

  1. If using raw shrimp, cook them in boiling salted water for 2–3 minutes, then transfer to an ice bath. Drain and pat dry once cool.
  2. In a large bowl, combine sliced cucumber, red onion, and cooked shrimp.
  3. In a small bowl, whisk together olive oil, lemon juice, garlic, Dijon mustard (if using), salt, and pepper.
  4. Pour the dressing over the shrimp mixture and toss gently to combine.
  5. Add fresh dill or parsley and toss again.
  6. Refrigerate for 15–30 minutes to chill and let the flavors develop before serving.

Notes

  • Use English or Persian cucumbers for best texture and minimal prep.
  • Add avocado or feta just before serving for freshness and texture.
  • Spice it up with red pepper flakes or cayenne pepper.

Nutrition

Find it online: https://allcookedup.com/cucumber-shrimp-salad/