There is something incredibly refreshing and satisfying about a well-made Cucumber Shrimp Salad Recipe that combines crisp cucumbers, tender shrimp, and the bright zing of fresh herbs and lemon. This dish brilliantly balances lightness and flavor, making it a perfect choice for a quick lunch, a delightful appetizer, or even a colorful addition to your dinner table. The harmony of creamy avocado with the subtle heat of Dijon mustard in the dressing truly elevates this salad from simple to spectacular. Once you try this, it’s bound to become one of your go-to recipes for those moments when you want something vibrant but easy to prepare.
Ingredients You’ll Need
Each ingredient in this Cucumber Shrimp Salad Recipe is simple, yet essential, playing a unique role in building layers of taste, texture, and freshness. From the juicy crunch of cucumber to the aromatic herbs, these ingredients come together effortlessly to create a dish that feels both light and indulgent.
- 1 pound cooked shrimp: Make sure they are peeled, deveined, and chopped if large; they add succulent protein and a seafood sweetness.
- 2 cups cucumber: Thinly sliced or diced, the cucumber adds crispness and hydrating freshness.
- 1/4 cup red onion: Thinly sliced for a mild pungent bite that awakens the palate.
- 1 avocado: Diced for creamy richness that balances the acidity and crunch.
- 2 tablespoons fresh dill: Chopped to bring a fragrant, slightly tangy herbal note.
- 2 tablespoons parsley: Chopped to add a peppery, green freshness.
- Juice of 1 lemon: Freshly squeezed to brighten and lift the entire salad.
- 2 tablespoons olive oil: Provides a smooth, fruity base that melds the flavors together.
- 1 teaspoon Dijon mustard: Adds a subtle, tangy depth to the dressing.
- Salt and black pepper: To taste, to perfect the balance and highlight all the ingredients.
How to Make Cucumber Shrimp Salad Recipe
Step 1: Prepare the Salad Base
Start by taking your cooked shrimp and if they are larger, chop them into bite-sized pieces for easy eating. Toss them into a large bowl along with the thinly sliced cucumber, red onion, diced avocado, chopped dill, and parsley. This colorful mix forms the foundation of your Cucumber Shrimp Salad Recipe, giving you variety in every forkful.
Step 2: Whisk the Dressing
In a small bowl, combine the fresh lemon juice, olive oil, Dijon mustard, salt, and black pepper. Whisk the ingredients until they form a smooth, emulsified dressing. This step is key because the tang of the lemon and the sharpness of the mustard bring out the best in the shrimp and veggies.
Step 3: Combine and Toss
Pour your homemade dressing over the shrimp and cucumber mixture. Gently toss everything together, ensuring each piece is lightly coated without breaking up the avocado too much. This gentle folding keeps the textures distinct and invites an inviting, harmonious bite.
Step 4: Chill or Serve Immediately
You can enjoy this salad right away when freshness is at its peak, or chill it for 15 to 30 minutes to allow the flavors to gently meld together. Either way, this step amps up the vibrancy of your Cucumber Shrimp Salad Recipe tremendously.
How to Serve Cucumber Shrimp Salad Recipe
Garnishes
Add a sprinkle of extra fresh dill or parsley right before serving for a pop of green color and herbal brightness. A few thin lemon wedges on the side not only pop visually but allow guests to add a zestier touch if they wish. Toasted sesame seeds can be a fun, nutty addition that adds extra texture and flavor.
Side Dishes
This salad pairs wonderfully with crisp toasted pita bread, bringing a delightful crunch when you scoop up the salad. It also works beautifully served over a bed of mixed greens, turning it into a more substantial, light lunch. For a heartier meal, consider pairing it with grilled corn or a light rice pilaf that’s lightly seasoned.
Creative Ways to Present
For parties or a special occasion, serve the salad in individual clear glasses or small bowls to showcase the vibrant colors. You can even hollow out cucumbers and use them as edible serving vessels for an eye-catching presentation that doubles the cucumber crunch and freshness.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers of your Cucumber Shrimp Salad Recipe, store them in an airtight container in the refrigerator. It will keep well for up to two days, but keep in mind that the avocado may brown slightly—adding a squeeze of lemon over the stored salad can help slow this process.
Freezing
This salad does not freeze well because both the cucumbers and avocado lose their texture and become watery or mushy upon thawing. For best quality, it’s recommended to enjoy this recipe fresh or refrigerated rather than frozen.
Reheating
Since this is a no-cook cold salad, reheating is not necessary or recommended. Simply give it a gentle stir after refrigeration and serve chilled for the best taste and texture.
FAQs
Can I use raw shrimp for this salad?
Raw shrimp should be cooked and fully cooled before using in this salad to ensure safety and the right texture. You can quickly boil or sauté shrimp to prepare them for the recipe.
What type of cucumber is best for the salad?
Seedless cucumbers or English cucumbers work best in this salad. They have fewer seeds and less water, which helps maintain a crisp texture without making the salad soggy.
Is this salad gluten-free?
Yes! This Cucumber Shrimp Salad Recipe is naturally gluten-free and suitable for anyone avoiding gluten, making it a versatile option. Just be sure any sides or additions are also gluten-free.
Can I substitute the avocado?
If you’re not a fan of avocado or allergic, you can leave it out or try diced mango or jicama for a different kind of sweet crunch, although it will change the creaminess that avocado provides.
How long can I prepare this salad before serving?
For the best flavor and texture, prepare the salad just before serving or chill it for no more than 30 minutes. Longer storage can lead to mushy avocado and watered-down cucumbers.
Final Thoughts
There is nothing quite like the fresh, lively flavors of this Cucumber Shrimp Salad Recipe to brighten up your meal plans. It’s easy, vibrant, and packed with textures and tastes that make every bite joyful. I truly encourage you to give this recipe a try and experience how simple ingredients can come together so beautifully in one memorable salad.
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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: Gluten Free
Description
This refreshing Cucumber Shrimp Salad combines tender cooked shrimp with crisp cucumber, creamy avocado, and fresh herbs, all dressed in a zesty lemon and Dijon mustard vinaigrette. Perfect as a light lunch or a healthy appetizer, this no-cook salad is quick to prepare and bursting with vibrant flavors and textures.
Ingredients
Salad Ingredients
- 1 pound cooked shrimp (peeled, deveined, and chopped if large)
- 2 cups cucumber (thinly sliced or diced)
- 1/4 cup red onion (thinly sliced)
- 1 avocado (diced)
- 2 tablespoons fresh dill (chopped)
- 2 tablespoons parsley (chopped)
Dressing
- Juice of 1 lemon
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Combine Salad Ingredients: In a large bowl, mix together the cooked shrimp, thinly sliced or diced cucumber, red onion, diced avocado, chopped dill, and chopped parsley to create the salad base.
- Make the Dressing: In a small bowl, whisk the lemon juice, olive oil, Dijon mustard, salt, and black pepper until the dressing is emulsified and well blended.
- Toss Salad: Pour the prepared dressing over the shrimp and vegetable mixture; gently toss all ingredients together to coat evenly without mashing the avocado.
- Adjust and Serve: Taste the salad and adjust seasoning with extra salt and pepper if needed. Serve the salad immediately for fresh texture or chill it in the refrigerator for 15 to 30 minutes to enhance the flavors.
Notes
- Use seedless cucumbers to reduce excess moisture and maintain a crisp texture.
- For added crunch, consider mixing in chopped celery.
- This salad pairs wonderfully with toasted pita bread or served over mixed greens for a light and nutritious lunch.
