If you’re searching for a refreshing, vibrant meal that practically leaps off the plate with color and flavor, the Shrimp and Cucumber Salad Recipe is your new go-to. Picture plump shrimp, crisp cucumber, creamy avocado, and a lemony herb dressing—all tossed together for a salad that’s as stunning as it is simple. It’s a dish that feels fancy enough for entertaining but easy enough for your busiest weeknights, truly celebrating the best of wholesome, uncomplicated ingredients.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this Shrimp and Cucumber Salad Recipe is in its simplicity. Each ingredient has a starring role, contributing freshness, color, crunch, and luscious creaminess, so don’t be tempted to skimp or swap. Here’s how each one shines:
- Shrimp (1 pound, peeled, deveined, cooked, and chilled): Sweet, succulent shrimp offer a tender bite and make the salad feel like a true treat.
- Cucumber (2 cups, thinly sliced): These crisp, cool coins bring unbeatable crunch, balancing the richness of avocado and shrimp.
- Red onion (1/4, thinly sliced): A whisper of sharpness adds dimension and a pop of color—soak in cold water first for a softer flavor.
- Avocado (1, diced): Creamy avocado rounds out the salad, bringing healthy fats and a satisfying texture contrast.
- Fresh dill (2 tablespoons, chopped): The distinct anise-like flavor of dill is what makes this taste so summery and bright.
- Fresh parsley (2 tablespoons, chopped): For a burst of color and fresh, grassy flavor that lightens every bite.
- Olive oil (3 tablespoons): Acts as the silky foundation of your lemony dressing—use the good stuff for best results.
- Lemon juice (2 tablespoons): Tangy citrus lifts the seafood and keeps the flavors sparkling.
- Dijon mustard (1 teaspoon): Just a bit cuts through the richness and pulls the dressing together.
- Garlic powder (1/2 teaspoon): Adds gentle savoriness without overwhelming the other flavors.
- Salt (1/2 teaspoon): Essential for making every ingredient pop—adjust to taste!
- Black pepper (1/4 teaspoon): A touch of heat to finish, tying all the flavors into harmony.
How to Make Shrimp and Cucumber Salad Recipe
Step 1: Chop and Prepare Ingredients
Start by prepping everything so assembly is a breeze. Peel, devein, and cook your shrimp if needed (or use pre-cooked for ultimate ease), then chill them so the salad stays crisp. Thinly slice the cucumber and red onion—the thinner, the better for a delicate bite—and dice up a perfectly ripe avocado. Finely chop your fresh dill and parsley to maximize their flavor in every forkful.
Step 2: Make the Lemon Herb Dressing
Grab a small bowl and whisk together the olive oil, lemon juice, Dijon mustard, garlic powder, salt, and black pepper. Whisk vigorously until the mixture turns creamy and emulsified. This is going to tie all the ingredients together and infuse the salad with that irresistibly zesty, herbaceous punch!
Step 3: Combine the Salad
In a large mixing bowl, gently toss together the chilled shrimp, sliced cucumber, red onion, avocado, dill, and parsley. Be gentle, especially with the avocado, so everything stays beautifully intact and visually appealing. It’s already a feast for the eyes at this stage!
Step 4: Dress and Toss
Pour the homemade lemon herb dressing over the salad and toss gently until everything is evenly coated. The key here is not to overmix, which keeps the avocado cubes and shrimp in their glorious, plump form. The dressing should hug every ingredient, making each bite vibrant and fresh.
Step 5: Chill and Serve
Cover the bowl and chill the entire mixture for around 15 minutes before serving. This little pause helps the flavors meld and the texture become even more refreshing. Once chilled, serve immediately—on its own, over a bed of greens, or as your tastebuds dictate!
How to Serve Shrimp and Cucumber Salad Recipe
Garnishes
A handful of extra dill or parsley, a sprinkle of flaky sea salt, or even thin lemon wheels can dramatically elevate your Shrimp and Cucumber Salad Recipe. Try topping it with a little crumbled feta or a drizzle of good olive oil for added richness and visual flair.
Side Dishes
Since this salad is packed with protein and healthy fats, it works perfectly on its own. But if you’re making it a meal for guests or want a little more substance, try serving it alongside a warm baguette, herbed quinoa, or a simple tomato salad. It also pairs wonderfully with chilled white wines or sparkling water with citrus slices.
Creative Ways to Present
Take your Shrimp and Cucumber Salad Recipe to the next level by serving it in avocado halves, on toasted crostini as an appetizer, or even Mediterranean-style—with crisp lettuce leaves as little edible cups. It looks absolutely charming in mason jars for picnics or packed lunches!
Make Ahead and Storage
Storing Leftovers
Leftover Shrimp and Cucumber Salad Recipe will keep beautifully in an airtight container in the fridge for up to one day. The flavors deepen as they mingle, but the cucumber and avocado are best enjoyed while still fresh and vibrant, so try not to wait too long!
Freezing
This salad is best enjoyed fresh and doesn’t freeze well, since the textures of cucumber and avocado change in the freezer. The shrimp themselves can be frozen separately if you’re prepping ahead, but assemble with the fresh veggies just before serving.
Reheating
There’s really no need to reheat this one—the Shrimp and Cucumber Salad Recipe is meant to be served chilled for ultimate crispness and refreshment. Just pull it from the fridge, give it a gentle toss, and enjoy!
FAQs
Can I use frozen shrimp for the Shrimp and Cucumber Salad Recipe?
Absolutely! Just make sure you thaw your shrimp completely and gently pat them dry before adding to the salad. Using frozen, pre-cooked shrimp is a time-saver and keeps prep super simple.
What other herbs can I substitute for dill and parsley?
Fresh basil, cilantro, or mint are all great stand-ins if you’re out of dill or parsley. These herbs will shift the flavor profile, so choose one that you love and that complements the lemony dressing.
How do I keep my avocado from browning?
Toss the diced avocado with a bit of extra lemon juice before adding it to the salad. The acid slows down oxidation and keeps your salad bright and appetizing.
Is this Shrimp and Cucumber Salad Recipe good for meal prep?
It’s best enjoyed within a few hours of making, since cucumber and avocado become less crisp as they sit. If you want to prep ahead, store the dressing and veggies separately, then combine just before serving for max freshness.
Can I add more vegetables or mix-ins?
Definitely! Cherry tomatoes, crumbled feta, or even diced bell pepper add extra flavor and color to the salad. Feel free to personalize and make it your own—this recipe is wonderfully flexible.
Final Thoughts
There’s something special about a meal that’s quick, gorgeous, and bursting with flavor, and that’s exactly what you get with this Shrimp and Cucumber Salad Recipe. Give it a try—you’ll love how easy and delicious healthy eating can be!
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Shrimp and Cucumber Salad Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This refreshing Shrimp and Cucumber Salad is a perfect blend of flavors with succulent shrimp, crisp cucumber, creamy avocado, and zesty dressing. It’s a light and satisfying dish that’s ideal for a quick and healthy meal.
Ingredients
Shrimp:
- 1 pound large shrimp (peeled, deveined, cooked, and chilled)
Salad:
- 2 cups cucumber (thinly sliced)
- 1/4 red onion (thinly sliced)
- 1 avocado (diced)
- 2 tablespoons fresh dill (chopped)
- 2 tablespoons fresh parsley (chopped)
Dressing:
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine Ingredients: In a large bowl, mix shrimp, cucumber, red onion, avocado, dill, and parsley.
- Prepare Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic powder, salt, and black pepper until well combined.
- Toss Salad: Pour the dressing over the salad and toss gently to coat everything evenly.
- Chill and Serve: Chill the salad for 15 minutes before serving. Enjoy on its own or over mixed greens.
Notes
- For a creamy twist, use Greek yogurt or mayonnaise instead of olive oil.
- Enhance the salad with cherry tomatoes or feta cheese for a Mediterranean flair.
- This salad stays fresh in the fridge for up to 1 day.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Main Course
- Method: No-Cook, Tossing
- Cuisine: Mediterranean, American
Nutrition
- Serving Size: 1 bowl
- Calories: 240
- Sugar: 2 g
- Sodium: 530 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 3 g
- Protein: 21 g
- Cholesterol: 165 mg
