If you’re looking for a vibrant dish that’s as refreshing as it is satisfying, this Cucumber Shrimp Salad is about to become your favorite go-to. Juicy shrimp, crisp cucumbers, and fresh herbs get tossed in a punchy lemon-dill vinaigrette, making every bite a celebration of color and flavor. Whether you’re craving something light for lunch or want an impressive salad to share at a gathering, this effortless recipe packs tons of taste into every forkful—and it comes together in no time!
Ingredients You’ll Need
Ingredients You’ll Need
One of the best things about this Cucumber Shrimp Salad is how each ingredient shines through, delivering both simplicity and bold flavor. Every element adds something special, whether it’s crunch, tang, or a pop of herbal freshness.
- Shrimp: Cooked, peeled, and deveined shrimp bring juicy, sweet seafood flavor—chop larger ones for even bites.
- Cucumbers: Go for large, crisp cucumbers and slice them thinly to maximize that irresistible crunch and refreshing taste.
- Red Onion: Thin slivers of red onion lend a gentle, peppery bite and a hint of bright color.
- Fresh Dill: Dill adds classic, fragrant notes that pair beautifully with shrimp and citrus.
- Fresh Parsley: This herb offers fresh, grassy accents that round out the salad wonderfully.
- Olive Oil: A drizzle of good olive oil creates a silky dressing and helps unify all the flavors.
- Lemon Juice: The tang of lemon brightens the dish, making every bite pop!
- Red Wine Vinegar: Just a splash adds sharpness and depth to the vinaigrette.
- Dijon Mustard: A touch of Dijon helps emulsify the dressing and infuses it with zippy, tangy flavor.
- Garlic: One clove, minced, strikes the perfect balance of savoriness without overpowering the salad.
- Salt: Just enough salt lifts and marries all the seasonings together beautifully.
- Black Pepper: A few grinds of black pepper finish each bite with subtle heat.
How to Make Cucumber Shrimp Salad
Step 1: Combine the Base Ingredients
Grab your largest mixing bowl—the roomier, the better! Add the cooked shrimp, thinly sliced cucumbers, red onion, fresh dill, and chopped parsley. The idea here is to gently toss everything together so you have an even mix of crisp veggies and tender shrimp. Doing this first ensures that every flavor gets evenly distributed once the dressing goes in.
Step 2: Whisk Up the Lemon-Dill Vinaigrette
In a small bowl or a jar with a tight-fitting lid, whisk together the olive oil, zippy lemon juice, red wine vinegar, Dijon mustard, minced garlic, salt, and a little black pepper. Give it a good whisk or shake until the dressing is silky and emulsified. That smell when you open the jar? Pure anticipation!
Step 3: Toss and Coat
Pour the vibrant dressing all over the shrimp and veggie mixture. Using two big serving spoons, gently toss everything together until each shrimp and cucumber slice is glossed with vinaigrette. Keep it gentle—this isn’t the time for aggressive mixing. You want those shrimp to stay plump and picture-perfect!
Step 4: Chill to Let Flavors Mingle
Cover your bowl and pop it into the fridge for at least 20 minutes. This little break gives the flavors a chance to meld and intensify, and it’s the secret behind that “wow” factor when you finally dig in. Serve your Cucumber Shrimp Salad chilled, for a truly refreshing experience.
How to Serve Cucumber Shrimp Salad
Garnishes
A finishing touch goes a long way! Try an extra sprinkle of fresh dill or parsley just before serving, or a few thin lemon wedges around the edge for a restaurant-worthy look. If you want to take it further, crumbled feta or a handful of halved cherry tomatoes add color and even more summery zip.
Side Dishes
This salad is light and bright, so pair it with crusty artisanal bread, grilled sourdough, or a bowl of creamy soup for a satisfying meal. It also makes a lively side next to grilled salmon, roasted vegetables, or even a classic picnic spread.
Creative Ways to Present
Spoon your Cucumber Shrimp Salad onto bibb lettuce leaves for lovely lettuce cups, pile it high on toasted baguette rounds for chic crostini, or layer it in a glass trifle bowl for a show-stopping centerpiece. At a party, individual mini-mason jars filled with salad are both adorable and convenient!
Make Ahead and Storage
Storing Leftovers
Leftover Cucumber Shrimp Salad keeps beautifully in an airtight container in the fridge for up to 1 day. While the flavors mingle nicely, enjoy it as soon as possible for the crispest texture, as cucumbers will naturally release some water over time.
Freezing
Freezing isn’t recommended—both shrimp and cucumbers lose their snap and become watery when thawed. It’s best to savor this salad fresh or chilled the day it’s made for peak flavor and texture.
Reheating
This salad is meant to be enjoyed cold, so there’s no need to reheat. If you find the salad needs a little pep after chilling, just give it a quick toss and maybe squeeze a bit more lemon juice over the top before serving.
FAQs
Can I use frozen shrimp for Cucumber Shrimp Salad?
Absolutely! Just make sure to thaw them thoroughly and pat dry before adding to the salad. Pre-cooked frozen shrimp are ideal for saving prep time, and absorb the dressing wonderfully.
What type Salad
English or Persian cucumbers have thin skins and tiny seeds, making them perfect for this salad. If you’re using regular cucumbers, consider peeling and seeding them to keep everything crisp and delicate.
Can I make Cucumber Shrimp Salad ahead of time?
Yes, you can assemble everything except the dressing up to a few hours ahead. Add the dressing just before serving and chill briefly, so the cucumbers stay crisp and the salad tastes super fresh.
Are there other herbs I can use?
Feel free to swap in chives or a little tarragon for a slightly different flavor profile. Fresh basil also adds a lovely twist, especially if you’re serving the salad during the peak of summer.
How can I make this salad more filling?
Try tossing in avocado chunks, cooked quinoa, or even a handful of arugula to boost the heartiness. This Cucumber Shrimp Salad is also lovely served over a bed of mixed greens for extra substance.
Final Thoughts
If you love dishes that feel as good as they taste, give Cucumber Shrimp Salad a try! It’s a joy to make, an even bigger joy to eat, and perfect for any occasion that calls for freshness and fun at the table.
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Cucumber Shrimp Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 35 minutes (including chilling)
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Non-Vegetarian
Description
This refreshing Cucumber Shrimp Salad is a light and flavorful dish perfect for a summer meal. The combination of tender shrimp, crisp cucumbers, and zesty dressing makes it a delicious and satisfying option.
Ingredients
Shrimp Salad:
- 1 pound cooked shrimp (peeled, deveined, and chopped if large)
- 2 large cucumbers (thinly sliced)
- 1/2 small red onion (thinly sliced)
- 1/4 cup fresh dill (chopped)
- 1/4 cup fresh parsley (chopped)
Dressing:
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine Salad Ingredients: In a large bowl, mix shrimp, cucumbers, red onion, dill, and parsley.
- Prepare Dressing: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, salt, and pepper.
- Toss with Dressing: Pour the dressing over the salad mixture and gently toss to coat.
- Chill: Cover and refrigerate for at least 20 minutes to allow flavors to blend. Serve cold.
Notes
- This salad is best enjoyed fresh.
- Enhance with cherry tomatoes or feta cheese.
- Perfect as a light lunch or side dish.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 210
- Sugar: 2g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 165mg
