Cucumber Shrimp Salad: A Light and Refreshing Favorite

When I want something crisp, cool, and packed with flavor, I make this cucumber shrimp salad. It’s light enough for warm days, filling enough for lunch, and easy enough to throw together anytime. With tender shrimp, crunchy cucumber, and a zesty dressing, this dish always hits the spot.

Why You’ll Love This Recipe

I love how this salad balances freshness with flavor. The shrimp brings a delicate sweetness and protein boost, while the cucumber adds cool crunch. The dressing ties everything together with a bright, citrusy zing that keeps each bite refreshing. It’s a perfect no-fuss meal or side dish I can enjoy straight from the fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked shrimp, peeled and deveined

• English cucumber or Persian cucumbers, thinly sliced

• Red onion, thinly sliced

• Fresh dill or parsley, chopped

• Olive oil

• Lemon juice or lime juice

• Garlic, minced

• Salt and black pepper

• Optional: avocado, cherry tomatoes, red pepper flakes

Directions

1. I pat the shrimp dry and chop them into bite-sized pieces if they’re large.

2. In a large bowl, I combine the sliced cucumber, red onion, and fresh herbs.

3. I whisk together olive oil, lemon juice, garlic, salt, and pepper to make the dressing.

4. I add the shrimp to the bowl and pour the dressing over everything.

5. I toss gently to coat, then let the salad chill for 10–15 minutes so the flavors can develop.

6. Just before serving, I give it a final stir and adjust seasoning if needed.

Servings and timing

This recipe makes about 2–3 servings as a main or 4 servings as a side. It takes 15 minutes from start to finish—no cooking required if using pre-cooked shrimp.

Variations

• I sometimes add sliced avocado for creaminess or halved cherry tomatoes for extra color and flavor.

• For a Mediterranean spin, I mix in kalamata olives and a few crumbles of feta.

• I use lime juice and cilantro instead of lemon and dill for a more tropical twist.

• To spice it up, I sprinkle red pepper flakes or drizzle a bit of sriracha before serving.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. Since the salad is best served cold, I don’t reheat it—just stir and enjoy straight from the fridge. If the cucumbers release extra water, I simply drain off the excess before eating.

FAQs

Can I use frozen shrimp?

Yes, I thaw them first under cold running water or in the fridge, then pat dry before adding to the salad.

What kind of cucumber is best?

I prefer English or Persian cucumbers because they’re seedless and extra crisp. Regular cucumbers work too, but I peel and deseed them.

Can I make this salad ahead of time?

Yes. I prep it a few hours ahead and store it covered in the fridge. It tastes even better after sitting a bit.

Is this salad good for meal prep?

It’s great for light meal prep. I just store the dressing separately if I want to keep everything extra crisp until ready to eat.

Can I serve it as a side dish?

Definitely. I serve it with grilled dishes, rice bowls, or even inside lettuce wraps for a refreshing bite.

Conclusion

This cucumber shrimp salad is one of my favorite light meals—quick to make, fresh-tasting, and always satisfying. With just a handful of ingredients and a zesty dressing, it’s the kind of dish I can count on for a flavorful lunch or a cooling side on warm days. Simple, bright, and delicious every time.

Cucumber Shrimp Salad: A Light and Refreshing Favorite

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• Author: Linda
• Prep Time: 15 minutes
• Total Time: 15 minutes
• Yield: Serves 2–3 as a main or 4 as a side
• Category: Salad, Lunch, Light Meal
• Method: No-Cook, Tossed
• Cuisine: Mediterranean-Inspired, American
• Diet: Gluten Free

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Description

Cucumber Shrimp Salad is a light, zesty, and refreshing dish featuring crisp cucumbers, tender shrimp, and a citrusy garlic-herb dressing. Perfect for warm days, easy lunches, or elegant sides, this no-cook recipe comes together in just 15 minutes and is packed with clean, bright flavor. A healthy favorite you’ll want to make again and again.

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Ingredients

• Cooked shrimp, peeled and deveined
• English or Persian cucumbers, thinly sliced
• Red onion, thinly sliced
• Fresh dill or parsley, chopped
• Olive oil
• Lemon juice or lime juice
• Garlic, minced
• Salt and black pepper to taste
• Optional: avocado, cherry tomatoes, red pepper flakes

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Instructions

1. Pat shrimp dry and chop into bite-sized pieces if large.

2. In a large bowl, combine sliced cucumber, red onion, and fresh herbs.

3. In a small bowl, whisk together olive oil, lemon or lime juice, garlic, salt, and pepper.

4. Add shrimp to the salad bowl and pour dressing over the top.

5. Toss gently to combine.

6. Chill for 10–15 minutes before serving. Stir and adjust seasoning if needed.

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Notes

• Add avocado for creaminess or cherry tomatoes for color and sweetness.
• Use lime juice and cilantro for a tropical variation.
• Mix in kalamata olives and feta for a Mediterranean twist.
• Sprinkle red pepper flakes or drizzle sriracha for extra heat.
• Best served cold; no reheating needed.