If you’re craving something fresh, light, and bursting with vibrant flavors, this Cucumber Shrimp Salad Recipe is an absolute must-try. Combining tender, chilled shrimp with crisp cucumbers and creamy avocado, all brightened by a zesty lemon-dill dressing, this salad is the perfect way to enjoy a healthy, no-cook summer meal. Whether you’re looking to impress friends at a casual get-together or simply want a tasty, quick lunch, this dish delivers a satisfying seafood crunch alongside refreshing garden-fresh ingredients.
Ingredients You’ll Need
Gathering simple but essential ingredients sets the stage for this delightful salad. Each component brings its own unique texture, color, and flavor that makes the Cucumber Shrimp Salad Recipe truly unforgettable.
- 1 pound cooked shrimp: Peeled, deveined, and chilled shrimp provide a sweet seafood base with plenty of protein.
- 2 large cucumbers: Thinly sliced for a crisp, refreshing crunch that balances the shrimp perfectly.
- 1/4 cup red onion: Thinly sliced to add a mild sharpness and vibrant touch of color.
- 1 avocado: Diced for creamy richness that contrasts beautifully with the crisp vegetables.
- 2 tablespoons fresh dill: Chopped to bring a bright herbal note central to the salad’s flavor profile.
- 3 tablespoons olive oil: A smooth, fruity foundation for the dressing that ties everything together.
- 2 tablespoons fresh lemon juice: Adds essential acidity and brightness to awaken the palate.
- 1 teaspoon Dijon mustard: Provides a subtle tang and helps emulsify the dressing.
- Salt and black pepper: To taste, enhancing and balancing all the flavors.
How to Make Cucumber Shrimp Salad Recipe
Step 1: Prepare the Fresh Ingredients
Start by peeling and deveining your shrimp if not already prepared, then chill them thoroughly. Thinly slice the cucumbers and red onion to maintain a crisp texture. Dice the avocado just before mixing to keep it fresh and vibrant. Chop the dill finely to ensure it releases its fragrant flavor evenly through the salad.
Step 2: Combine the Salad Components
In a large bowl, gently toss together the cucumber slices, red onion, diced avocado, cooked shrimp, and chopped dill. The combination should look colorful and inviting, showcasing a medley of textures and hues that signal deliciousness in every bite.
Step 3: Whisk the Dressing
In a small bowl, whisk together olive oil, fresh lemon juice, Dijon mustard, salt, and black pepper until the mixture emulsifies into a smooth dressing. This simple yet flavorful blend is what makes the Cucumber Shrimp Salad Recipe truly shine, offering a perfect balance of acidity and richness.
Step 4: Dress and Chill
Pour the dressing over the salad and gently toss to coat all the ingredients evenly. Be careful not to mash the avocado. Let the salad chill in the refrigerator for 15 to 20 minutes, allowing the flavors to meld beautifully without sacrificing the crispness of the vegetables or the freshness of the shrimp.
How to Serve Cucumber Shrimp Salad Recipe
Garnishes
To elevate your presentation, consider sprinkling additional chopped fresh dill or a few lemon zest curls on top. Thin slices of radishes or a few sprigs of fresh parsley add an extra pop of color and texture, making this dish as pretty as it is delectable.
Side Dishes
This salad pairs wonderfully with light sides like crusty whole-grain bread, a simple garlic pita, or even a bed of mixed greens for a more substantial meal. If you want a heartier pairing, grilled vegetables or quinoa can complement the Mediterranean vibes perfectly.
Creative Ways to Present
For a fun twist, serve the salad in individual lettuce cups or hollowed-out cucumbers for a bite-sized appetizer. Alternatively, place it atop crispy crostini for a delightful finger food at your next gathering. The versatility of this Cucumber Shrimp Salad Recipe means it can easily adapt to your occasion or style.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad in an airtight container in the refrigerator, ideally consumed within 24 hours to maintain freshness. Note that the avocado may brown slightly over time, so squeezing a little extra lemon juice over leftovers can help keep its color vibrant.
Freezing
This salad is best enjoyed fresh, so freezing is not recommended. The texture of cucumber and avocado doesn’t hold up well to freezing and thawing, which can result in a soggy or mushy salad.
Reheating
Since this is a no-cook cold salad, reheating isn’t necessary. Serve chilled for the best flavor and texture experience, which is what makes the Cucumber Shrimp Salad Recipe so refreshing and easy.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before adding to the salad to avoid excess moisture diluting the flavors.
Is this salad gluten-free?
Yes, the Cucumber Shrimp Salad Recipe contains no gluten ingredients, making it safe for gluten-free diets as long as all components like mustard and seasonings are checked for gluten-free certification.
How can I make the dressing creamier?
If you prefer a creamier dressing, stirring in a tablespoon of Greek yogurt or sour cream will add a luscious texture without overpowering the fresh flavors.
What can I add for extra crunch?
Adding thinly sliced radishes or chopped celery will introduce a satisfying crunch that contrasts nicely with the tender shrimp and creamy avocado.
How long can I prep this salad in advance?
It’s best to assemble it no more than a few hours ahead to preserve the crispness of the cucumbers and freshness of the avocado, though refrigerating it for 15-20 minutes before serving helps the flavors meld just right.
Final Thoughts
This Cucumber Shrimp Salad Recipe has become one of my absolute favorites for its perfect balance of fresh, light ingredients and simple yet flavorful dressing. It’s not just a salad but a celebration of summer’s best tastes in every bite. I truly hope you give it a try and enjoy the vibrant freshness and satisfying textures that make it a standout anytime you need a quick, healthy, and delicious meal.
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: Mediterranean
- Diet: Gluten Free
Description
This refreshing Cucumber Shrimp Salad is a light and healthy Mediterranean-inspired dish featuring tender cooked shrimp, crisp cucumbers, creamy avocado, and fresh dill. Tossed in a zesty lemon Dijon vinaigrette, it’s perfect for a quick no-cook meal that’s packed with protein and vibrant flavors, ideal for warm weather or a nutritious lunch.
Ingredients
Main Ingredients
- 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 salad ingredients: In a large bowl, add the thinly sliced cucumbers, red onion, diced avocado, chilled cooked shrimp, and freshly chopped dill. Gently toss them together to evenly distribute the ingredients.
- Make the dressing: In a small bowl, whisk together olive oil, fresh lemon juice, Dijon mustard, salt, and black pepper until the mixture becomes emulsified and well combined.
- Toss salad with dressing: Pour the prepared dressing over the salad bowl. Gently toss all ingredients to coat everything evenly without mashing the avocado.
- Chill before serving: Cover the salad and refrigerate for 15–20 minutes to allow the flavors to meld together and enhance the taste.
- Serve cold: After chilling, serve the cucumber shrimp salad cold as a refreshing and nutritious dish.
Notes
- For extra crunch, add sliced radishes or chopped celery to the salad.
- If you prefer a creamier texture, mix the dressing with a tablespoon of Greek yogurt or sour cream before tossing.
