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.
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
Instructions
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Pat shrimp dry and chop into bite-sized pieces if large.
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In a large bowl, combine sliced cucumber, red onion, and fresh herbs.
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In a small bowl, whisk together olive oil, lemon or lime juice, garlic, salt, and pepper.
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Add shrimp to the salad bowl and pour dressing over the top.
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Toss gently to combine.
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Chill for 10–15 minutes before serving. Stir and adjust seasoning if needed.
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.
