Fresh Shrimp and Cucumber Salad Recipe for Breezy Summer Eating

My summer cookouts always spark excitement around this zesty shrimp and cucumber salad that refreshes everyone’s palate.

Cool cucumber slices perfectly complement succulent seafood in a light, crisp combination.

Mediterranean flavors dance through each delightful bite, creating an instant crowd-pleaser.

Neighbors frequently request this recipe after tasting its bright, clean profile.

Quick preparation means you can whip up this dish in minutes without complicated techniques.

Fresh ingredients make all the difference in transforming simple components into something magical.

Grab your ingredients and get ready to impress everyone at your next gathering!

What Makes Shrimp And Cucumber Salad So Good

• Savor Quick Freshness: This shrimp and cucumber salad offers a lightning-fast meal solution that takes mere minutes to prepare, perfect for busy weeknights or last-minute lunch cravings.
• Celebrate Crisp Harmony: The combination of tender shrimp and crunchy cucumber creates a delightful textural contrast, while the zesty dressing adds a bright, tangy flavor profile that dances on your taste buds.
• Embrace Effortless Elegance: With simple ingredients and minimal cooking required, this recipe is accessible to home cooks of all skill levels, making it an ideal dish for impromptu gatherings or a light, refreshing summer meal that looks and tastes sophisticated without complicated techniques.
• Boost Nutritional Power: Packed with lean protein from shrimp and hydrating cucumber, this salad delivers a healthy, low-calorie option that doesn't compromise on taste or satisfaction.

Ingredients List For Shrimp And Cucumber Salad

• Shrimp: Sweet seafood protein that adds delicate flavor and texture to the salad. Fresh or frozen shrimp work best; wild-caught preferred for better taste.

• Cucumber, Red Onion: Crisp vegetables that provide refreshing crunch and sharp flavor contrast. English or Persian cucumbers recommended for less seeds and thinner skin.

• Olive Oil, Lemon Juice, Dijon Mustard, Honey, Salt, Pepper: Tangy and balanced dressing that enhances and binds salad ingredients. Extra virgin olive oil recommended for best flavor. Fresh lemon juice preferred over bottled.

• Fresh Dill: Bright, aromatic herb that adds herbal notes and complements seafood perfectly. Fresh dill provides more intense flavor compared to dried version.

How To Make Shrimp And Cucumber Salad At Home

Step 1: Cook The Seafood Stars

Plunge fresh shrimp into boiling salted water and watch them transform into pink beauties. Cook until they’re opaque and curled, about 2-3 minutes. Quickly drain and splash with cold water to stop the cooking process. Pat dry with paper towels and set aside.

Step 2: Slice Cucumber With Precision

Grab your sharpest knife or mandoline slicer. Create elegant, paper-thin cucumber rounds that will add crisp freshness to your dish. Transfer these delicate slices into a spacious mixing bowl.

Step 3: Craft The Tangy Dressing

• Extra virgin olive oil
• Fresh lemon juice
• Dijon mustard
• Honey
• Sea salt
• Freshly ground black pepper

Whisk with enthusiasm until the dressing becomes smooth and harmonious.

Step 4: Assemble Your Flavor Symphony

• Cooked shrimp
• Thinly sliced red onion
• Chopped fresh dill

Drizzle the dressing over the ingredients and gently toss, ensuring every morsel gets a flavor bath.

Step 5: Chill And Elevate

Cover the salad and let it rest in the refrigerator for 15-20 minutes. This magical pause allows the flavors to dance and mingle. Serve cold as a refreshing appetizer or light meal that screams summer freshness.

Shrimp And Cucumber Salad Helpful Tips

• Perfectly Poach Shrimp: Avoid overcooking by removing shrimp from boiling water the moment they turn pink and opaque to maintain tender, juicy texture.
• Slice Cucumber with Precision: Use a mandoline for uniform, paper-thin cucumber rounds that ensure even dressing distribution and elegant presentation.
• Customize Dressing Intensity: Adjust lemon juice and mustard quantities to balance tanginess according to personal taste preferences.
• Make Ahead Friendly: Prepare salad up to 4 hours in advance, keeping dressing separate until just before serving to prevent cucumber from becoming watery.
• Protein Swap Option: Replace shrimp with grilled chicken or tofu for different dietary needs while maintaining the salad's fresh, light character.

Store And Refresh Shrimp And Cucumber Salad

• Refrigerate: Store leftover shrimp and cucumber salad in an airtight container in the refrigerator for up to 2 days. Keep the salad chilled to maintain its crisp texture and fresh flavor.
• Cool Before Storing: Allow the salad to cool completely before transferring to a storage container. This prevents condensation and keeps the cucumber slices from becoming soggy.
• Avoid Freezing: Do not freeze this salad, as the cucumber and shrimp will lose their texture and become watery when thawed. Fresh is always best for this delicate dish.
• Refresh Before Serving: If the salad seems dry after refrigeration, gently toss with a small amount of fresh dressing to revive its flavors and moisture before serving.

Great Sides For Shrimp And Cucumber Salad

• Sip Crisp White Wine: Pair this refreshing shrimp and cucumber salad with a chilled sauvignon blanc or pinot grigio. These light, zesty wines perfectly complement the salad's delicate seafood and bright flavors.
• Crunch with Crusty Bread: Serve alongside a rustic sourdough or herbed focaccia to add texture and soak up the tangy dressing. The bread provides a satisfying contrast to the cool, crisp salad.
• Match with Citrus Mocktail: Create a non-alcoholic lemon-mint spritzer using fresh lemon juice, sparkling water, and muddled mint leaves. This drink echoes the salad's citrusy notes and provides a refreshing accompaniment.
• Enhance with Chilled Quinoa: Add a small side of cold quinoa salad seasoned with similar herbs to create a more substantial meal. The protein-rich grain will make the dish more filling while maintaining its light, summery feel.

Ways To Change Shrimp And Cucumber Salad

• Spicy Shrimp Cucumber Fusion: Replace dill with chopped cilantro and add sriracha sauce to the dressing for a kick. Sprinkle red pepper flakes on top for extra heat.
• Mediterranean Seafood Style: Swap red onion with kalamata olives and add crumbled feta cheese. Incorporate dried oregano into the dressing for a Greek-inspired flavor profile.
• Asian-Inspired Zesty Version: Include rice vinegar and sesame oil in the dressing. Garnish with toasted sesame seeds and chopped green onions. Add a splash of soy sauce for depth.
• Protein Power Remix: Mix in grilled chicken or crab meat alongside shrimp. Use Greek yogurt as part of the dressing base to increase protein content and create a creamier texture.

Shrimp And Cucumber Salad Question Guide

• What makes this shrimp and cucumber salad special?

This salad offers a perfect balance of fresh, light flavors with succulent shrimp, crisp cucumber, and a zesty dressing that brings everything together. It’s a refreshing dish that’s both healthy and delicious.

• Can I use frozen shrimp for this recipe?

Absolutely! Just thaw the frozen shrimp completely and pat them dry before cooking. Make sure to remove the shells and devein them if they aren’t already prepared.

• Is this salad good for meal prep?

Yes! This salad can be prepared in advance and keeps well in the refrigerator for 1-2 days. The cucumber and shrimp stay crisp, and the flavors actually improve as they sit together.

• How can I tell if the shrimp are fully cooked?

Shrimp are done when they turn pink and curl into a slight “C” shape. They should look opaque and feel firm to the touch. Overcooking will make them tough and rubbery, so watch them carefully during cooking.

Shrimp And Cucumber Salad Recipe

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4.7 from 11 reviews

• Total Time: 15 minutes
• Yield: 4 1x

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Description

Summer’s coolest salad, Mediterranean shrimp and cucumber salad, delivers crisp refreshment with zesty lemon and herb notes. Delicate shrimp and crunchy cucumber create a perfect light meal you’ll crave on warm afternoons.

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Ingredients

Scale 1x2x3x

Protein:

• 1 lb (450 g) cooked shrimp, peeled and deveined

Fresh Vegetables and Herbs:

• 1 large cucumber, thinly sliced (or 2 Persian cucumbers)
• ¼ red onion, thinly sliced
• 2 tablespoons fresh dill, chopped

Dressing and Seasonings:

• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey (or sugar, optional for sweetness)
• Salt, to taste
• Black pepper, to taste

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Instructions

1. Carefully cook the shrimp in gently salted water until they transform into a vibrant pink color and become fully opaque. Quickly transfer them to an ice bath to halt the cooking process, ensuring they remain tender and succulent.
2. Utilize a mandoline or precision knife to transform the cucumber into delicate, translucent rounds. Arrange these gossamer slices in a spacious mixing vessel.
3. Craft a harmonious dressing by vigorously whisking together extra virgin olive oil, bright lemon juice, tangy Dijon mustard, golden honey, and a gentle sprinkle of salt and cracked pepper until the mixture emulsifies into a silky consistency.
4. Merge the cooled shrimp with the cucumber rounds, finely diced red onion, and feathery fresh dill. Drizzle the luminous dressing over the ingredients, then tenderly fold to ensure each morsel is lavishly coated.
5. Allow the salad to rest in the refrigerator, letting the flavors intermingle and intensify for a minimum of 15 minutes. When ready, present this refreshing dish as a light, invigorating appetizer or complementary side that promises to tantalize the palate.

Notes

• Seafood lovers can easily swap shrimp with poached chicken or tofu for a versatile protein option that keeps the salad light and refreshing.
• Cold water rinse after boiling shrimp stops the cooking process and prevents rubbery texture, ensuring tender and succulent seafood.
• For a low-carb version, replace cucumber with crisp jicama or radish slices that provide similar crunch and fresh texture.
• Quick pickle the red onions briefly in lemon juice to mellow their sharp bite and add an extra tangy layer to the salad’s overall flavor profile.

• Prep Time: 5 minutes
• Category: Lunch, Appetizer, Snacks
• Method: Boiling
• Cuisine: Asian

Nutrition

• Serving Size: 4
• Calories: 200
• Sugar: 2 g
• Sodium: 500 mg
• Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 1 g
• Protein: 25 g
• Cholesterol: 150 mg