Cucumber Shrimp Salad Recipe
Description
This refreshing and light cucumber shrimp salad is perfect for warm weather or as a healthy meal option. Crisp cucumbers, juicy shrimp, and a tangy citrus dressing make for a delicious, protein-packed dish. It’s easy to prepare and can be served as a side dish, appetizer, or a light main course.
Ingredients
(Serves 4)
For the Salad:
1 lb (450g) cooked shrimp, peeled and deveined
1 large English cucumber, thinly sliced
½ red onion, thinly sliced
1 cup cherry tomatoes, halved
1 avocado, diced
¼ cup fresh cilantro or parsley, chopped
¼ cup crumbled feta cheese (optional)
For the Dressing:
3 tbsp olive oil
2 tbsp fresh lemon or lime juice
1 tsp honey or maple syrup
1 tsp Dijon mustard
1 clove garlic, minced
½ tsp salt
¼ tsp black pepper
Instructions
Step 1: Prepare the Ingredients
Cook the Shrimp (if not pre-cooked):
Bring a pot of salted water to a boil.
Add shrimp and cook for 2-3 minutes until pink and opaque.
Drain and transfer to an ice bath to cool.
Pat dry and set aside.
Chop the Vegetables:
Thinly slice the cucumber and red onion.
Halve the cherry tomatoes and dice the avocado.
Chop the fresh herbs (cilantro or parsley).
Step 2: Make the Dressing
In a small bowl, whisk together:
Olive oil
Lemon/lime juice
Honey
Dijon mustard
Minced garlic
Salt and pepper
Step 3: Assemble the Salad
In a large bowl, combine:
Cooked shrimp
Cucumber slices
Cherry tomatoes
Red onion
Avocado
Fresh herbs
Drizzle the dressing over the salad and gently toss to coat.
Top with crumbled feta (if using).
Serve immediately or refrigerate for 15-20 minutes to enhance flavors.
Nutritional Information (Per Serving)
Calories: ~220
Protein: 22g
Carbohydrates: 10g
Fat: 12g
Fiber: 3g
Sugar: 3g
(Values may vary based on ingredients and portion sizes.)
Total Time
Preparation Time: 15 minutes
Cooking Time: 5 minutes (if shrimp is raw)
Total Time: 20 minutes
Q&A Section
1. Can I use frozen shrimp?
Yes! Just thaw them in the refrigerator overnight or run them under cold water for a few minutes before cooking.
2. What can I substitute for avocado?
If you don’t like avocado, try diced mango, bell peppers, or extra cucumbers for a fresh crunch.
3. Can I make this salad ahead of time?
Yes, but add the avocado and dressing just before serving to prevent sogginess.
4. What protein alternatives can I use?
You can swap shrimp for grilled chicken, tofu, or even canned tuna for a different take on this salad.
5. How can I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Avoid freezing as
the texture of cucumbers and avocado will change.