If you’re looking for a light, refreshing meal that’s full of flavor and comes together in a flash, Cucumber Shrimp Salad is an absolute must-try. Every bite is a vibrant combination of crisp cucumbers, sweet shrimp, creamy avocado, and aromatic herbs, all tossed in a zesty lemon-Dijon dressing. Whether you’re serving it for a sunny lunch, a breezy outdoor gathering, or an easy weeknight dinner, this delightful salad always manages to impress with its balance of fresh textures and bright, welcoming flavors.

Cucumber Shrimp Salad Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Cucumber Shrimp Salad is how a handful of fresh, straightforward ingredients can create something extraordinary. Each one shines and plays a crucial role—bringing a different texture, punch of flavor, or pop of color to every forkful.

Shrimp: Opt for cooked, peeled, and deveined shrimp—quick, protein-packed, and tender.
Cucumbers: English cucumbers are best for their delicate crunch and minimal seeds.
Red onion: Sliced ultra-thin, it adds irresistible bite and beautiful color.
Avocado: Cubed for creamy richness that balances the salad’s zing.
Fresh dill: Chopped dill brings a breezy, herbaceous flavor perfect for seafood.
Parsley: Bright green parsley keeps things fresh and lively throughout.
Olive oil: A fruity extra-virgin olive oil is your best friend for a silky dressing.
Lemon juice: Fresh lemon juice delivers vibrant acidity—don’t use bottled if you can avoid it!
Dijon mustard: This adds a subtle, tangy kick that ties the whole dressing together.
Salt: Just enough to make every other flavor pop.
Black pepper: A gentle dose ensures each bite has mild warmth.
Lemon wedges: For squeezing over the salad just before serving—a final, sunny flourish.

How to Make Cucumber Shrimp Salad

Step 1: Prepare the Vegetables and Herbs

Begin by slicing the cucumbers and red onion as thinly as possible—a mandoline or sharp knife works wonders here. Dice the ripe avocado just before tossing to keep it perfectly green. Chopping the dill and parsley finely sparks their essential oils, enhancing every mouthful. Taking a few extra moments here sets up the crisp and fresh texture this salad is famous for.

Step 2: Combine Shrimp and Veggies

In a large bowl, gently mix together the cooked shrimp, cucumbers, red onion, avocado, dill, and parsley. Be gentle with the avocado cubes—they’re soft but essential for creaminess. The herbs will start perfuming the mixture right away, giving you a sneak preview of what’s to come.

Step 3: Whisk the Dressing

In a small separate bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper. It’s incredible how these few ingredients meld into a zippy, golden dressing that livens up the entire salad. Taste and adjust if you prefer more tang or a spicier kick.

Step 4: Toss and Combine

Pour the silky dressing over the shrimp and cucumber blend, then toss everything together gently to coat. The key here is to distribute the flavors without bruising the avocado. Take a moment to admire the way everything glistens—it’s as irresistible to look at as it is to eat.

Step 5: Chill and Serve

Transfer the dressed salad to the refrigerator for 15 to 20 minutes. This short chilling time lets the flavors mingle and the cucumbers stay crisp. When ready to serve, present your Cucumber Shrimp Salad cold, garnished with generous wedges of lemon on the side.

How to Serve Cucumber Shrimp Salad

Garnishes

A final flourish of chopped fresh dill or parsley just before serving makes the salad pop with color and flavor. Don’t forget those lemon wedges—squeezing them right at the table releases a burst of citrus aroma that elevates every single bite.

Side Dishes

This salad shines beside crusty bread or a handful of seeded crackers. If you’re turning it into a main event, try serving alongside a chilled gazpacho or a bowl of summer berries for a truly refreshing meal. For heartier appetites, pair with a handful of mixed greens dressed simply with olive oil and black pepper.

Creative Ways to Present

To wow your guests, scoop Cucumber Shrimp Salad into butter lettuce cups or hollowed-out avocados for individual servings. Mason jars also make a fun, portable way to serve at picnics. For a brunch spread, offer it atop small toasts or crisp crostini for sophisticated, bite-sized appetizers.

Make Ahead and Storage

Storing Leftovers

Store any extra salad in an airtight container in the refrigerator for up to two days. The cucumbers will become more marinated and the flavors meld even more, but the avocado may soften. If planning ahead, you can add fresh avocado just before serving to maintain the perfect texture.

Freezing

It’s best not to freeze Cucumber Shrimp Salad, as both cucumbers and avocados become watery and mushy once thawed. Shrimp itself can be frozen before assembling the salad, but for best results, prepare this dish fresh for maximum crunch and creaminess.

Reheating

This salad is made to be enjoyed cold—reheating isn’t necessary or recommended. Simply give your leftovers a gentle toss, and if needed, add a squeeze of fresh lemon or a drizzle of olive oil to revive the flavors before serving again.

FAQs

Can I use frozen shrimp for this salad?

Absolutely! Just thaw the shrimp thoroughly, pat them dry, and make sure they’re fully cooked before adding them to your Cucumber Shrimp Salad. Frozen shrimp can be a huge time-saver and work just as well.

What type Salad

English cucumbers are ideal for this salad because they have thin skins, few seeds, and a mild flavor, so your Cucumber Shrimp Salad stays delicate and crunchier. Persian cucumbers are another lovely substitute if English aren’t available.

Can I make this salad spicy?

Of course! Add a pinch of crushed red pepper flakes or a dash of hot sauce to the dressing if you’d like your Cucumber Shrimp Salad to pack a little extra heat. It’s an easy way to personalize the flavor profile.

How do I prevent the avocado from browning?

The lemon juice in the dressing helps slow browning, but add the avocado just before tossing and serving for the freshest color and texture. If you have leftovers, pressing a piece of plastic wrap directly against the surface of the salad in its container can help minimize oxidation.

Is Cucumber Shrimp Salad gluten-free?

Yes! Every ingredient in this recipe is naturally gluten-free, so it’s a fabulous option for anyone avoiding gluten. Just double-check your Dijon mustard and other condiments to be sure they’re certified if allergies are a concern.

Final Thoughts

Give Cucumber Shrimp Salad a spot in your rotation and you’ll soon see why it’s a beloved classic for so many. It’s light, packed with big flavors, and comes together almost effortlessly—making it the perfect companion for any meal or occasion. Grab those fresh veggies, some plump shrimp, and treat yourself to a bowlful of pure joy!

Cucumber Shrimp Salad Recipe

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4.8 from 8 reviews

Author: admin
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This refreshing Cucumber Shrimp Salad is a light and flavorful dish perfect for summer. The combination of tender shrimp, crisp cucumbers, creamy avocado, and zesty dressing makes for a satisfying meal or side.

Ingredients

Scale

Shrimp Salad:

1 pound cooked shrimp (peeled, deveined, and chopped if large)
2 large cucumbers (thinly sliced)
½ small red onion (thinly sliced)
1 avocado (diced)
2 tablespoons fresh dill (chopped)
2 tablespoons parsley (chopped)

Dressing:

3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper

For serving:

lemon wedges

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Instructions

Combine Ingredients: In a large bowl, mix shrimp, cucumbers, red onion, avocado, dill, and parsley.
Make Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and black pepper.
Toss: Pour dressing over the salad mixture and toss gently to coat.
Chill: Refrigerate for 15–20 minutes to meld flavors.
Serve: Garnish with lemon wedges and serve cold.