If you’re craving something fresh, bright, and incredibly satisfying, this Cucumber Shrimp Salad Recipe is your new best friend. It combines tender, juicy shrimp with crisp cucumbers, creamy avocado, and a zesty dressing that ties all the flavors together beautifully. Perfect for a light lunch or a refreshing side, this salad bursts with color and texture, making it as delightful to look at as it is to eat. Once you try this recipe, you’ll understand why it’s become such a favorite for warm-weather meals and holidays alike.

Cucumber Shrimp Salad Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are wonderfully simple but each one plays an essential role in bringing the salad to life. From the succulent shrimp that provide protein and bite, to the cooling cucumbers and creamy avocado that balance the flavors, every item contributes texture, taste, or color.

Cooked shrimp (1 pound, peeled and deveined): The star of the salad, adding a sweet and tender seafood element.
Cucumbers (2 large, thinly sliced): Bring a refreshing crunch and a cool contrast to the shrimp.
Red onion (1/4, thinly sliced): Adds a subtle sharpness and a pop of purple color.
Avocado (1, diced): Offers creamy richness that balances the crisp vegetables.
Fresh dill (2 tablespoons, chopped): Gives the salad an herby brightness that’s just perfect.
Parsley (2 tablespoons, chopped): Adds freshness and a lovely green hue.
Olive oil (2 tablespoons): Provides a smooth base for the dressing’s flavors.
Lemon juice (1 tablespoon): Adds a zesty tang that lifts all the ingredients.
Red wine vinegar (1 teaspoon): Brings mild acidity to brighten the salad.
Dijon mustard (1 teaspoon): Gives the dressing subtle depth and a gentle kick.
Salt and black pepper to taste: Essential for seasoning and enhancing all other flavors.

How to Make Cucumber Shrimp Salad Recipe

Step 1: Whisk Together the Dressing

Start by making the dressing in a large bowl. Whisk the olive oil, lemon juice, red wine vinegar, Dijon mustard, salt, and black pepper until smooth and well combined. This simple dressing will tie all your salad ingredients together with bright, tangy notes and a silky texture.

Step 2: Combine the Main Ingredients

Add the cooked shrimp, thinly sliced cucumbers, red onion, diced avocado, chopped dill, and parsley into the bowl with your dressing. Gently toss everything together, making sure each bite will be perfectly coated. The creamy avocado and crisp cucumber blend beautifully with the tender shrimp.

Step 3: Chill for Maximum Flavor

Pop your salad into the refrigerator for 15 to 30 minutes before serving. This resting time allows the flavors to meld and the dressing to penetrate the shrimp and veggies, elevating the overall taste to delicious new heights.

How to Serve Cucumber Shrimp Salad Recipe

Garnishes

For a bit of extra flair and texture, try sprinkling fresh dill or parsley leaves on top just before serving. A wedge of lemon on the side not only adds color but invites guests to brighten their salad with an extra splash of citrus if they desire.

Side Dishes

This salad pairs wonderfully with crusty bread, a light rice pilaf, or grilled vegetables. It’s also fantastic alongside summer barbecues or as a healthy complement to a creamy potato salad or cold pasta dish.

Creative Ways to Present

For a fun presentation, serve the salad in hollowed-out cucumber boats or individual glass jars for easy, stylish portions. You could also layer the ingredients in a clear bowl to showcase the vibrant colors beneath the dressing’s glossy coat.

Make Ahead and Storage

Storing Leftovers

Store any leftover Cucumber Shrimp Salad Recipe in an airtight container in the refrigerator. It will keep fresh for up to 2 days, though the avocado may darken slightly. To prevent browning, you can drizzle a little extra lemon juice over the top before sealing.

Freezing

This salad doesn’t freeze well due to the fresh vegetables and avocado. Freezing would change the texture and compromise the freshness, so it’s best enjoyed fresh or within a couple of days refrigerated.

Reheating

No need to reheat this salad, as it’s designed to be served cold and fresh. Simply give it a gentle stir after it comes out of the fridge and enjoy the perfect balance of cool, crisp, and creamy flavors.

FAQs

Can I use raw shrimp in this salad?

For the best results, use cooked shrimp. If you only have raw shrimp, simply boil or sauté them until pink and opaque, then chill them before adding to the salad.

What can I substitute for red wine vinegar?

If you don’t have red wine vinegar on hand, white wine vinegar or apple cider vinegar make good substitutes. Just keep the quantity the same to maintain the right balance of acidity.

Is this salad gluten-free?

Yes! This Cucumber Shrimp Salad Recipe is naturally gluten-free, making it a great option for those with gluten sensitivities or following a gluten-free diet.

Can I add other vegetables to the salad?

Absolutely! Feel free to toss in some chopped celery, radishes, or even cherry tomatoes if you’d like added crunch and variety. Just be mindful of balancing flavors so the shrimp stays the star.

How long should I marinate the salad?

Chilling the salad for 15 to 30 minutes allows the dressing to soften and meld flavors. You can prepare it up to an hour ahead, but it’s best served the same day for peak freshness.

Final Thoughts

This Cucumber Shrimp Salad Recipe is a wonderful way to treat yourself to a healthy, vibrant dish that’s full of flavor and so simple to make. Whether you’re looking to impress guests or enjoy a fresh summer lunch, this salad always hits the spot. Give it a try and watch how quickly it becomes a go-to in your recipe collection!

Kimberly

Cucumber Shrimp Salad Recipe