If you’re craving a dish that’s equal parts refreshing, vibrant, and satisfying, let me introduce you to my absolute favorite: Cucumber Shrimp Salad. This salad is a celebration of textures and flavors, with plump, juicy shrimp mingling with crisp cucumber, creamy avocado, and a shower of fresh dill. Finished with a lively lemon-Dijon dressing, it’s the kind of meal that feels fancy but comes together in a flash. Whether you’re planning a summer lunch, a light dinner, or a show-stopping side, this Cucumber Shrimp Salad is your ticket to instant delight.
Ingredients You’ll Need
You only need a handful of simple, fresh ingredients to make this salad sing. Each one brings something essential to the table—crunch, creaminess, tang, or that irresistible savory bite. Here’s what you’ll need and why you shouldn’t skip any of them.
- Shrimp (1 lb, cooked, peeled, deveined): The star protein, bringing sweetness and a juicy bite that pairs beautifully with crisp veggies.
- Cucumbers (2 large, thinly sliced or diced): Offer a cool, refreshing crunch and soak up the flavors of the dressing.
- Red onion (1/4 cup, thinly sliced): Adds a subtle bite and a pop of color for visual appeal.
- Avocado (1, diced): Creamy richness balances the zesty dressing and adds heart-healthy fats.
- Fresh dill (2 tablespoons, chopped): Gives the salad its signature herby brightness and a touch of elegance.
- Olive oil (2 tablespoons): The luscious base of your dressing, tying everything together with its smooth flavor.
- Lemon juice (1 tablespoon): Brings lively acidity and keeps the salad tasting light and fresh.
- Dijon mustard (1 teaspoon): Adds just the right amount of tang and depth to the dressing.
- Salt and black pepper (to taste): Essential for seasoning and making all the flavors pop.
How to Make Cucumber Shrimp Salad
Step 1: Prep the Ingredients
Start by gathering all your ingredients and prepping the veggies. Slice or dice the cucumbers as you like—thinner slices offer a delicate crunch, while diced cucumbers feel a bit heartier. Thinly slice the red onion for just the right touch of sharpness, and dice your avocado just before mixing to keep it beautifully green. If your shrimp aren’t already cooked, quickly poach them in boiling water for 2-3 minutes, then chill.
Step 2: Combine the Salad Base
In a large mixing bowl, toss together the cooked shrimp, cucumbers, red onion, avocado, and chopped dill. Don’t be shy about using your hands (gently!) to mix everything together—this helps distribute the flavors and ensures every bite is perfect. The aroma of fresh dill with the cool cucumber is already irresistible at this stage!
Step 3: Whisk Up the Dressing
In a small bowl, whisk together the olive oil, fresh lemon juice, Dijon mustard, salt, and black pepper. The mustard helps the dressing emulsify, giving it a silky texture that clings to every ingredient. Taste and adjust the seasoning if needed—a little extra lemon or pepper can go a long way.
Step 4: Toss and Chill
Pour the dressing over the shrimp and veggie mixture. Gently toss to coat everything evenly, taking care not to mash the avocado. Cover the bowl and refrigerate for at least 15 minutes (up to 30 minutes is even better). This short chill time allows the flavors to meld and makes the Cucumber Shrimp Salad especially refreshing.
Step 5: Serve and Enjoy
Remove the salad from the fridge, give it one last gentle toss, and serve it cold. The combination of flavors and textures should be bright, crisp, and utterly satisfying. Don’t be surprised if everyone asks for seconds!
How to Serve Cucumber Shrimp Salad
Garnishes
A final flourish can take your Cucumber Shrimp Salad from great to unforgettable. Try a sprinkle of extra chopped dill, a few slices of fresh lemon on the side, or a crack of black pepper for a restaurant-worthy finish. If you love a little heat, a pinch of red pepper flakes adds a fun kick without overpowering the cool flavors.
Side Dishes
This salad is a star on its own but pairs beautifully with sides that echo its fresh vibes. Serve it alongside crusty bread to soak up any leftover dressing, or spoon it over a bed of mixed greens for an extra-healthy twist. For a heartier spread, add a simple quinoa salad or chilled pasta to round out the meal.
Creative Ways to Present
For a party-ready presentation, try serving Cucumber Shrimp Salad in lettuce cups or hollowed-out avocado halves. You can also layer it in individual jars for a picnic or outdoor lunch, or pile it high on toasted baguette slices as a stunning appetizer. However you serve it, this salad always looks as good as it tastes!
Make Ahead and Storage
Storing Leftovers
To keep your Cucumber Shrimp Salad tasting its best, store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 2 days, though the cucumber may release some liquid and the avocado might soften slightly. Give it a gentle toss before serving again to redistribute the dressing.
Freezing
This salad is best enjoyed fresh and doesn’t freeze well due to the high water content of the cucumbers and the delicate nature of the shrimp. Freezing can also cause the avocado to become mushy and the dressing to separate, so it’s best to make only as much as you’ll enjoy within a couple of days.
Reheating
Cucumber Shrimp Salad is meant to be served cold, so there’s no need to reheat. In fact, chilling is what allows the flavors to meld so perfectly. If you’ve stored it in the fridge, just let it sit at room temperature for a few minutes before serving for the best texture and flavor.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just thaw the shrimp thoroughly and pat them dry before adding to the salad. Frozen shrimp are a convenient and tasty option, especially when fresh isn’t available.
What’s the best way to slice the cucumbers?
You can slice cucumbers into thin rounds for a more delicate texture or dice them for chunkier bites. Both work beautifully in Cucumber Shrimp Salad, so go with your personal preference or whatever looks prettiest to you.
Is there a dairy-free alternative to the dressing?
The lemon-Dijon dressing is already dairy-free! If you want to switch up the flavors, try using lime juice and a touch of cilantro for a different twist, as suggested in the notes.
Can I make Cucumber Shrimp Salad ahead of time?
Yes, you can prepare the salad up to a day in advance. For best results, add the avocado just before serving to keep it fresh and vibrant. The rest of the salad can chill and marinate in the fridge until you’re ready to enjoy.
What can I add for extra crunch?
Chopped celery is a fantastic way to add more crunch and freshness. You could also toss in some sliced radishes or even a handful of toasted pumpkin seeds for a fun twist without overpowering the core flavors of Cucumber Shrimp Salad.
Final Thoughts
There’s just something magical about the simplicity and brightness of Cucumber Shrimp Salad. It’s the kind of dish you’ll find yourself craving all year round—light enough for the hottest summer days, yet satisfying enough to become a staple in your kitchen. Give it a try, share it with friends, and watch it disappear in no time!
Print
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: American
- Diet: Non-Vegetarian
Description
A light, refreshing Cucumber Shrimp Salad that’s perfect for a healthy lunch or a summer side dish. This no-cook recipe combines tender cooked shrimp with crisp cucumbers, creamy avocado, and a tangy lemon-Dijon dressing, enhanced with fresh dill for a burst of flavor.
Ingredients
Salad Ingredients
- 1 lb cooked shrimp, peeled and deveined
- 2 large cucumbers, thinly sliced or diced
- 1/4 cup red onion, thinly sliced
- 1 avocado, diced
- 2 tablespoons fresh dill, chopped
Dressing Ingredients
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Combine Salad Ingredients: In a large bowl, mix the cooked shrimp, cucumbers, red onion, avocado, and fresh dill until evenly distributed.
- Prepare Dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper until the dressing is smooth and emulsified.
- Toss Salad: Pour the dressing over the shrimp and vegetable mixture, gently tossing to coat all ingredients thoroughly without mashing the avocado or cucumbers.
- Chill and Serve: Refrigerate the salad for 15 to 30 minutes to allow flavors to blend. Serve cold as a light lunch or refreshing side dish.
Notes
- For an extra crunchy texture, add chopped celery to the salad.
- This salad pairs beautifully with crusty bread or served over mixed greens for a more substantial meal.
- To add a zesty twist, substitute lemon juice with fresh lime juice and add chopped cilantro instead of dill.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 2g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 165mg
