Crispy Cucumber Shrimp Salad
Introduction
This Crispy Cucumber Shrimp Salad is a refreshing, light, and protein-rich dish that perfectly balances crunch and flavor.
Juicy, golden shrimp are tossed with cool, crisp cucumbers, fresh herbs, and a zesty dressing — creating a healthy and satisfying meal or side.
It’s perfect for hot days, quick lunches, or a post-workout meal that feels gourmet but takes just minutes to make!
Preparation time: 15 minutes
Cooking time: 8–10 minutes
Total time: 25 minutes
Servings: 2–3
Ingredients
For the Shrimp
250 g (about ½ lb) shrimp, peeled and deveined
1 tbsp olive oil
1 tsp garlic powder
¼ tsp salt
¼ tsp black pepper
1 tbsp cornstarch (optional – makes the shrimp extra crispy)
For the Salad
1 large cucumber, thinly sliced
½ cup cherry tomatoes, halved
¼ small red onion, finely sliced
¼ cup fresh mint or cilantro, chopped
1 tbsp toasted sesame seeds or chia seeds (optional, for crunch)
For the Dressing
2 tbsp lemon juice or rice vinegar
1 tbsp olive oil
1 tsp honey or maple syrup (optional for balance)
½ tsp soy sauce
½ tsp minced garlic
Salt and black pepper to taste
Instructions
1. Prepare the Shrimp
Pat the shrimp dry with a paper towel.
Toss with olive oil, garlic powder, salt, pepper, and cornstarch (if using).
Heat a non-stick pan over medium-high heat.
Cook shrimp for 2–3 minutes per side until golden and crispy.
Remove and let them cool slightly.
Air Fryer Option:
Air fry shrimp at 180°C (360°F) for 6–8 minutes, shaking halfway through.
2. Prepare the Salad
In a large mixing bowl, add sliced cucumber, tomatoes, red onion, and herbs.
Add the crispy shrimp on top.
3. Make the Dressing
Whisk together lemon juice, olive oil, honey, soy sauce, garlic, salt, and pepper in a small bowl.
Pour the dressing over the salad and gently toss to combine.
4. Serve
Sprinkle toasted sesame seeds or chia seeds on top.
Serve immediately while shrimp are slightly warm or chill for 10–15 minutes for a refreshing version.
Tips
Use firm, fresh shrimp for the best texture.
Don’t overcook shrimp — they turn rubbery if cooked too long.
Add avocado or feta cheese for a creamy touch.
You can replace shrimp with grilled chicken or tofu for variation.
For a meal prep version, keep shrimp and dressing separate until ready to eat.
Health Benefits
Shrimp: High in lean protein, rich in omega-3 fatty acids, and supports heart health.
Cucumber: Hydrating and great for skin health and digestion.
Olive oil: Provides healthy fats for heart and brain function.
Chia or sesame seeds: Add fiber, calcium, and omega-3s.
Lemon juice: Helps detoxify the body and aids digestion.
Precautions
- Always use fresh or properly thawed shrimp.
- Avoid too much soy sauce if watching sodium intake.
- People with seafood allergies should skip shrimp and substitute with tofu or tempeh.
Final Thoughts
This Crispy Cucumber Shrimp Salad is everything you want in a healthy meal — light, crunchy, high in protein, and bursting with freshness.
It’s perfect for summer lunches, healthy dinners, or even a quick party salad that looks as good as it tastes.
Nutrition Facts (Per Serving – Approximate)
Calories: 240–260 kcal
Protein: 22–25 g
Carbohydrates: 8–10 g
Sugars (natural): 4–5 g
Fiber: 2 g
Fat: 12–14 g
Saturated Fat: 2 g
Omega-3 Fatty Acids: 250–300 mg
Cholesterol: 150–170 mg
Sodium: 350–400 mg
Vitamin C: 35–40% of daily need
Vitamin K: 20% of daily need
Iron: 10% of daily need
Calcium: 6–8% of daily need