If you’re searching for a dish that’s crisp, refreshing, and bursting with flavor, Cucumber Shrimp Salad is about to become your new go-to favorite. This vibrant salad pairs sweet, succulent shrimp with crunchy cucumbers and a zesty, tangy dressing that makes every bite pure bliss. It comes together in minutes, looks absolutely stunning on the table, and tastes like summer in a bowl. Whether you’re hosting a picnic, prepping lunches for the week, or just craving something light and satisfying, you’ll fall in love with this Cucumber Shrimp Salad!
Ingredients You’ll Need
Let’s talk ingredients! This Cucumber Shrimp Salad keeps things simple but each component pulls its weight, adding fresh flavors, lively colors, and irresistible texture. You won’t need anything fancy—just a handful of quality ingredients that truly shine together.
- Shrimp: Plump, cooked shrimp bring juicy, sweet seafood flavor and plenty of satisfying protein.
- Cucumbers: For that signature crunch and a cooling freshness that balances the tangy dressing.
- Red onion: Thin slices add a punch of color and just the right amount of zing.
- Rice vinegar: Invites gentle acidity and a subtle sweetness to the dressing.
- Fresh lime juice: Brightens and lifts all the flavors with a citrusy kick.
- Olive oil: Adds silkiness and brings all the dressing ingredients together.
- Honey: A touch of sweetness to round out the tang and saltiness.
- Salt: Essential for seasoning and bringing out the natural flavors of the veggies and shrimp.
- Black pepper: Just enough warmth and depth to make everything pop.
- Fresh dill or cilantro: Chopped herbs lend a burst of color and fragrant finish—choose your favorite!
How to Make Cucumber Shrimp Salad
Step 1: Make the Dressing
Start by grabbing a large mixing bowl and whisking together the rice vinegar, fresh lime juice, olive oil, honey, salt, and black pepper. This quick dressing is light and zippy, perfectly designed to coat the shrimp and veggies without weighing them down. Whisk until the honey is dissolved and everything looks well combined.
Step 2: Add the Shrimp and Veggies
Toss your cooked shrimp, thinly sliced cucumbers, and red onion right into the bowl with your dressing. If you’re using large shrimp, you may want to halve or chop them for easier eating. Gently toss everything together with a spoon or your clean hands, making sure every piece gets a glossy coating of that delicious dressing.
Step 3: Herb It Up
Now sprinkle the chopped dill or cilantro over the top. Herbs are the secret to making this salad taste garden-fresh and extra vibrant. Don’t be shy—herbs add flavor, color, and a little wow-factor to every serving.
Step 4: Chill and Let the Flavors Meld
Pop the bowl in the refrigerator for at least 15 minutes before serving. This short chill time allows the shrimp to soak up the dressing and the flavors to mingle together. Trust me, it’s worth the wait! Plus, serving it cold makes every bite even more refreshing.
Step 5: Serve and Enjoy
When you’re ready, give your Cucumber Shrimp Salad a gentle toss and transfer it to a serving platter or individual bowls. Add an extra sprinkle of herbs if you’re feeling fancy, and enjoy the crisp, cool, tangy celebration of flavors!
How to Serve Cucumber Shrimp Salad
Garnishes
A finishing touch can really take your Cucumber Shrimp Salad from tasty to truly eye-catching. Sprinkle on extra chopped herbs, add a few lime wedges on the side for squeezing, or even top with a dusting of toasted sesame seeds for a nutty crunch. A swirl of cracked black pepper on top can also add a little visual drama and a peppery punch.
Side Dishes
This salad pairs wonderfully with light sides like jasmine rice, quinoa, or even a simple avocado toast. For a heartier meal, serve it alongside grilled corn on the cob or a fresh fruit platter. If you’re aiming for a picnic spread, pair it with crunchy breadsticks or a medley of pickled vegetables. The Cucumber Shrimp Salad is so versatile, it makes friends with just about any summertime side!
Creative Ways to Present
For an elegant appetizer, spoon portions into lettuce cups or hollowed-out cucumber boats. Hosting a party? Serve the salad in small mason jars or clear cups for a grab-and-go treat. If you want to wow your guests, layer it artfully in a trifle bowl so everyone can admire the stripes of shrimp, cucumber, and onion. However you serve it, the vibrant colors and textures of Cucumber Shrimp Salad are guaranteed to impress.
Make Ahead and Storage
Storing Leftovers
To keep your Cucumber Shrimp Salad fresh, store any leftovers in an airtight container in the refrigerator. The salad will stay crisp and delicious for up to 2 days. Just give it a gentle toss before serving again, as the dressing may settle at the bottom.
Freezing
Freezing isn’t recommended for this salad, as cucumbers and shrimp both lose their texture once thawed. If you want to prep ahead, keep the salad ingredients and dressing separate in the fridge, then combine just before serving for the best texture.
Reheating
Since Cucumber Shrimp Salad is meant to be served cold, there’s no need to reheat. In fact, it’s at its absolute best straight from the refrigerator, especially on a warm day. Simply scoop and enjoy!
FAQs
Can I use frozen shrimp for Cucumber Shrimp Salad?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before using. Pre-cooked frozen shrimp makes this dish even more convenient, and you’ll still get all the juicy, sweet flavor.
What type Salad
English cucumbers or seedless cucumbers are ideal for Cucumber Shrimp Salad because they’re crisp and have delicate, edible skins. If you use regular cucumbers, peel them and scoop out the seeds for the best texture.
How far in advance can I make this salad?
You can make Cucumber Shrimp Salad up to 4 hours ahead of time. Just keep it chilled until you’re ready to serve, and give it a quick toss to refresh the flavors and texture.
Can I substitute the herbs?
Definitely! Dill and cilantro are both lovely, but you can also try fresh parsley, chives, or even a bit of mint for a fun twist. Use whatever fresh herbs you love most.
Is this salad good for meal prep?
It’s fantastic for meal prep! Just store the salad in individual containers for easy grab-and-go lunches. For maximum crispness, you can keep the dressing and salad separate until you’re ready to eat.
Final Thoughts
There’s nothing quite like a bowl of Cucumber Shrimp Salad to make you feel like you’re on vacation, even if you’re just sitting at your kitchen table. It’s fresh, easy, and always a crowd-pleaser. Give this recipe a try—I’m sure it’ll earn a spot in your regular rotation!
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Cucumber Shrimp Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Description
A refreshing and light Cucumber Shrimp Salad combining tender cooked shrimp with crisp cucumbers and a zesty dressing made from rice vinegar, lime juice, and honey. This cold, no-cook salad is perfect for warm days and offers a healthy, gluten-free, and low-carb option.
Ingredients
Salad Ingredients
- 1 pound cooked shrimp, peeled and deveined
- 2 large cucumbers, thinly sliced
- 1/4 cup red onion, thinly sliced
Dressing Ingredients
- 2 tablespoons rice vinegar
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh dill or cilantro, chopped
Instructions
- Prepare the dressing: In a large bowl, whisk together rice vinegar, fresh lime juice, olive oil, honey, salt, and black pepper until well combined and slightly emulsified.
- Combine ingredients: Add the cooked shrimp, thinly sliced cucumbers, and red onion to the bowl with the dressing. Toss gently to coat all the ingredients evenly without breaking apart the shrimp.
- Add fresh herbs: Sprinkle chopped fresh dill or cilantro over the salad and give it a gentle toss to evenly distribute the herbs.
- Chill: Cover the bowl and refrigerate the salad for at least 15 minutes before serving. This chilling time allows the flavors to meld beautifully together.
- Serve: Serve the salad cold as a light lunch or side dish, perfect for warm weather meals or casual entertaining.
Notes
- Use seedless cucumbers or English cucumbers for the best texture and fewer seeds.
- This salad is ideal for summer and can be prepared a few hours ahead to enhance flavor.
- Make sure shrimp are well drained to prevent watering down the dressing.
- Customize with extra fresh herbs like mint or basil for additional flavor variations.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 170
- Sugar: 3 g
- Sodium: 430 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 170 mg
