If you’re yearning for a dish that’s light, fresh, and full of zesty flavor, this Cucumber Shrimp Salad is about to sweep you off your feet. Crisp cucumbers nestle alongside sweet, succulent shrimp, creamy avocado, and aromatic dill, all brought together with a lively lemon-Dijon dressing. It’s quick, it’s colorful, and it feels like summer in every bite. Whether you serve it for a weeknight dinner or as a standout at your next lunch party, this salad will make you and your guests return for seconds—guaranteed!
Ingredients You’ll Need
One of the best things about this recipe is how it transforms a handful of simple, fresh ingredients into something truly memorable. Each element in this Cucumber Shrimp Salad brings its unique flavor and texture to the bowl, ensuring every bite is just right—crisp, creamy, tangy, and tender.
- Shrimp: Choose cooked, peeled, and chilled shrimp for convenience; their sweetness and firm bite are the backbone of the salad.
- Cucumbers: Thinly sliced cucumbers add a refreshing crunch and extra hydration, making the salad incredibly satisfying.
- Red Onion: The subtle bite of red onion gives a gentle sharpness and pops of color throughout the dish.
- Avocado: Diced avocado adds creamy richness to balance the tangy and crisp elements.
- Fresh Dill: Chopped dill infuses the salad with a delicately herbaceous note that ties everything together.
- Olive Oil: A drizzle of good olive oil provides silkiness and richness in the dressing.
- Lemon Juice: Fresh lemon juice brightens all the flavors, adding zip and balancing the fats.
- Dijon Mustard: Dijon adds tang and depth to the dressing, helping it emulsify beautifully.
- Salt and Black Pepper: These everyday essentials bring all the flavors into sharp, delicious focus.
How to Make Cucumber Shrimp Salad
Step 1: Prep Your Veggies and Shrimp
Begin by gathering all your ingredients and giving them a quick prep. Thinly slice the cucumbers and red onion so they mingle easily in every forkful. Dice the avocado into gentle chunks—just big enough to keep their shape, but small enough that each piece mingles with the shrimp. Make sure your shrimp is cooked, peeled, and well-chilled for the freshest flavor.
Step 2: Toss the Salad Base Together
Add your sliced cucumbers, red onion, diced avocado, shrimp, and dill to a large mixing bowl. Gently toss everything together, taking care not to mash the avocado. This is where you’ll start to see the rainbow of the Cucumber Shrimp Salad come together!
Step 3: Make the Zesty Dressing
In a small bowl, whisk together the olive oil, fresh lemon juice, Dijon mustard, and a good pinch each of salt and black pepper. Whisk vigorously until the dressing is fully emulsified—that’s when it turns a little creamy and clings to your spoon. Taste and adjust seasoning if needed.
Step 4: Dress and Toss
Pour the dressing over your salad ingredients. With a light touch, toss everything together so the creamy avocado and delicate shrimp don’t break apart. Make sure everything is coated evenly; the tangy dressing should glisten on every piece.
Step 5: Chill and Let the Flavors Meld
Cover the bowl and place the salad in the refrigerator for 15 to 20 minutes. This cooling time gives all the flavors a chance to mingle, making the Cucumber Shrimp Salad even more irresistible. Serve the salad cold for the ultimate refreshing bite!
How to Serve Cucumber Shrimp Salad
Garnishes
For a finishing flourish, sprinkle extra chopped dill or a dusting of freshly cracked black pepper over the salad just before serving. If you love color, try a little finely chopped chive or a handful of microgreens—you’ll get a gorgeous presentation and a touch of extra flavor.
Side Dishes
This salad is hearty enough to stand alone, but it also pairs beautifully with a hunk of toasted sourdough, warm pita, or a simple quinoa pilaf. You can also serve it atop a bed of mixed greens to turn it into a show-stopping main course.
Creative Ways to Present
For a fun appetizer, spoon the Cucumber Shrimp Salad into crisp lettuce cups or mini glasses for a parfait-style starter. Or, serve it in a hollowed-out avocado shell for an elegant, Instagram-worthy presentation!
Make Ahead and Storage
Storing Leftovers
If you end up with leftovers, transfer them to an airtight container and refrigerate promptly. The salad will keep fresh for up to 2 days. The flavors actually intensify a bit overnight, but be aware the avocado may brown slightly—just give it a gentle toss before serving.
Freezing
Freezing is not recommended for Cucumber Shrimp Salad, since the cucumbers and avocado don’t hold up well to freezing and thawing. The texture will change, leaving the salad watery and mushy, so enjoy it fresh when you can!
Reheating
This dish is meant to be served cold, so there’s no need for reheating. If it’s been in the fridge and you want to refresh it, simply give it a gentle toss and let it sit at room temperature for a few minutes before serving.
FAQs
Can I use frozen shrimp for Cucumber Shrimp Salad?
Absolutely! Just thaw the shrimp completely, pat them dry, and make sure they’re well chilled before using in the salad. They’ll work beautifully and save you some prep time.
What kind of cucumbers work best?
English or Persian cucumbers are ideal because their skins are tender and they have fewer seeds. If you have regular cucumbers, just peel them and scoop out the seeds before slicing.
How do I keep the avocado from browning?
The lemon juice in the dressing helps slow down browning, but for best results, cut and add the avocado shortly before serving. If prepping ahead, you can also toss the avocado chunks in a bit of extra lemon juice.
Is this Cucumber Shrimp Salad gluten-free?
Yes, it’s naturally gluten-free! Just double-check your Dijon mustard and any other packaged ingredients to be sure they don’t contain any unwanted additives.
Can I make the dressing creamier?
Definitely! Stir in a tablespoon of Greek yogurt or sour cream to the dressing for a tangy, creamy twist that turns this into an extra-luxurious salad experience.
Final Thoughts
If you’re searching for something that’s effortlessly elegant, vibrantly fresh, and easy enough for any night of the week, this Cucumber Shrimp Salad delivers every time. I can’t wait for you to try this recipe and experience its unbeatable combination of flavors and textures—let this become the star of your next meal!
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Cucumber Shrimp Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Non-Vegetarian
Description
This Cucumber Shrimp Salad is a refreshing and light dish perfect for a summer meal. The combination of tender shrimp, crisp cucumbers, creamy avocado, and zesty dressing creates a flavorful and satisfying salad.
Ingredients
Shrimp Salad:
- 1 pound cooked shrimp (peeled, deveined, and chilled)
- 2 large cucumbers (thinly sliced)
- 1/4 cup red onion (thinly sliced)
- 1 avocado (diced)
- 2 tablespoons fresh dill (chopped)
Dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Combine Ingredients: In a large bowl, mix cucumbers, red onion, avocado, shrimp, and dill.
- Prepare Dressing: Whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Toss: Pour dressing over the salad and gently toss to combine.
- Chill: Refrigerate for 15–20 minutes before serving.
- Serve: Enjoy the salad cold.
Notes
- For extra crunch, consider adding sliced radishes or chopped celery.
- For a creamier texture, mix the dressing with a tablespoon of Greek yogurt or sour cream.
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 2g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 165mg
