Cucumber Shrimp Salad Recipe

Light, refreshing, and packed with protein, this Cucumber Shrimp Salad is the perfect dish for warm weather or when you’re craving something fresh and satisfying. With crisp cucumbers, tender shrimp, and a zesty homemade dressing, this salad is simple to prepare yet elegant enough for a lunch gathering or light dinner. It’s naturally low-carb, gluten-free, and bursting with flavor from herbs and citrus. Whether you’re meal prepping for the week or looking for a crowd-pleasing potluck dish, this salad offers the perfect balance of health and taste. Serve chilled and enjoy every crunchy, juicy, and savory bite.

Ingredients Of Cucumber Shrimp Salad Recipe

Why You Will Love This Cucumber Shrimp Salad Recipe

You’ll love this cucumber shrimp salad because it’s easy to make, full of clean ingredients, and offers a refreshing break from heavy meals. The combination of juicy shrimp with cool cucumbers and tangy lemon dressing delivers a flavor-packed bite with every forkful. It’s light enough to enjoy on a hot day but still filling enough to serve as a meal. Best of all, it comes together in just 20 minutes and requires minimal cooking—perfect for busy days or last-minute gatherings.

Preparation Process Of Cucumber Shrimp Salad Recipe

Start by boiling or sautéing the shrimp until pink and opaque. Allow them to cool slightly. Meanwhile, slice the cucumbers, tomatoes, and onions, and toss them into a mixing bowl. In a small jar, shake up a quick lemon vinaigrette. Add the cooled shrimp to the veggies, pour in the dressing, toss to coat, and finish with herbs and optional avocado. Chill before serving.

Step By Step Instructions

Cook the Shrimp: Bring a pot of salted water to a boil. Add shrimp and cook for 2–3 minutes until pink and opaque. Drain and rinse with cold water.

Prepare the Vegetables: Thinly slice cucumber, red onion, and halve cherry tomatoes. Dice avocado if using. Add everything to a large mixing bowl.

Make the Dressing: In a jar, combine lemon juice, olive oil, minced garlic, salt, pepper, and optional red pepper flakes. Shake or whisk until emulsified.

Combine and Toss: Add cooked shrimp to the bowl with the vegetables. Drizzle dressing over the top and gently toss until everything is coated.

Chill and Serve: Refrigerate for 15–20 minutes before serving. Garnish with fresh dill or parsley for extra flavor.

How to Serve?

• Toasted sourdough or crostini
• Over a bed of arugula or spinach
• Alongside quinoa or couscous
• As a topping for tacos or lettuce wraps
• With chilled pasta for a shrimp pasta salad twist

Tips & Variations

Nutrition

1. Calories: 220
2. Protein: 20g
3. Carbohydrates: 7g
4. Fat: 14g
5. Fiber: 2g
6. Sugar: 3g
7. Sodium: 410mg

Recipe Card

Cucumber Shrimp Salad Recipe

Recipe by Rachael ray

Servings

4

servings

Prep time

10

minutes

Cooking time

5

minutes

Calories

220

kcal

Ingredients

• Shrimp (peeled and deveined)

• Cucumber (thinly sliced)

• Cherry tomatoes (halved)

• Red onion (thinly sliced)

• Avocado (optional, diced)

• Fresh dill or parsley

• Lemon juice

• Olive oil

• Salt

• Black pepper

• Garlic (minced)

• Crushed red pepper flakes (optional)

Directions

• Cook the Shrimp
• Bring a pot of salted water to a boil. Add shrimp and cook for 2–3 minutes until pink and opaque. Drain and rinse with cold water.
• Prepare the Vegetables
• Thinly slice cucumber, red onion, and halve cherry tomatoes. Dice avocado if using. Add everything to a large mixing bowl.
• Make the Dressing
• In a jar, combine lemon juice, olive oil, minced garlic, salt, pepper, and optional red pepper flakes. Shake or whisk until emulsified.
• Combine and Toss
• Add cooked shrimp to the bowl with the vegetables. Drizzle dressing over the top and gently toss until everything is coated.
• Chill and Serve
• Refrigerate for 15–20 minutes before serving. Garnish with fresh dill or parsley for extra flavor.

Recipe Video

Notes

• For extra flavor, marinate the shrimp in garlic and lemon before cooking.
• Use English cucumbers for fewer seeds and extra crunch.
• Leftovers keep well refrigerated for up to 2 days.
• Add chickpeas for a plant-protein boost.

FAQs

Conclusion