This bright and crunchy cucumber shrimp salad is perfect for a warm day! It features fresh cucumbers, juicy shrimp, and a zesty dressing that ties it all together.
Who knew something so healthy could taste so good? I love to make this salad when I want something light but filling—it’s like a party in a bowl! 🥗
Key Ingredients & Substitutions
Shrimp: I recommend using cooked shrimp for ease, but if you have raw shrimp, feel free to sauté them in olive oil until they turn pink. For a twist, you can swap shrimp with cooked crab or diced chicken if you prefer.
Cucumbers: English cucumbers work great since they are seedless and have a thin skin. If you can’t find them, use regular cucumbers but peel them to avoid bitterness. You can also try zucchini for a different flavor.
Dill: Fresh dill adds a bright taste. If you don’t have it, parsley or chives could work, but the flavor will be different. I sometimes throw in a bit of basil for added freshness.
Lemon Juice: Fresh lemon juice really brightens the salad, but lime juice is a good substitute if you want a slightly different zing. You could also use vinegar, like apple cider or white wine vinegar, if you’re in a pinch.
Honey: If you’re avoiding sugar, consider substituting with agave syrup or a sugar-free sweetener. If you want it naturally sweet without added sugars, just skip it entirely – the other flavors work great too!
How Do You Make the Salad Extra Crisp and Fresh?
To keep your cucumber shrimp salad crisp, start with fresh ingredients. The key is not to over-mix the salad, as this can make cucumbers watery. Here are some tips:
- Slice cucumbers just before serving and add them last to prevent them from releasing too much water.
- Make sure to chill your salad in the fridge for at least 20 minutes before serving. This helps the flavors blend beautifully.
- Add any avocado or feta cheese just before serving to keep them from getting mushy.
Following these tips will ensure you enjoy a refreshing and delightful salad every time! 😊
Refreshing Cucumber Shrimp Salad
Ingredients You’ll Need:
Main Ingredients:
- 1 lb cooked shrimp, peeled and deveined
- 2 large cucumbers, thinly sliced
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh dill, chopped
Dressing:
- 2 tbsp fresh lemon juice
- 2 tbsp olive oil
- 1 tsp honey or maple syrup
- Salt and black pepper to taste
Optional Add-ons:
- 1 avocado, diced
- 1/4 cup feta cheese, crumbled
How Much Time Will You Need?
This salad takes about 15 minutes to prepare and an additional 15-20 minutes to chill in the fridge. Perfect for a quick, refreshing meal or side dish!
Step-by-Step Instructions:
1. Combine the Base Ingredients:
In a large mixing bowl, add your cooked shrimp, sliced cucumbers, and red onion. These fresh ingredients will be the base of your delicious salad.
2. Make the Dressing:
In a small bowl, whisk together the fresh lemon juice, olive oil, honey, salt, and pepper. This dressing will add a zesty flavor that brings all the ingredients together.
3. Mix Everything Together:
Pour the dressing over the shrimp and cucumber mixture in the large bowl. Toss gently to coat everything evenly without breaking the shrimp or cucumbers.
4. Add Dill and Optional Ingredients:
Now, stir in the fresh dill for that lovely herb flavor. If you’re using avocado and feta cheese, gently fold them in for some added creaminess.
5. Chill the Salad:
Cover the salad with plastic wrap or a lid and refrigerate for at least 15-20 minutes. Chilling allows the flavors to meld and enhances the freshness of the salad.
6. Serve and Enjoy:
Once chilled, give the salad a quick toss before serving. You can garnish with extra dill if you like. Enjoy this light and refreshing meal that’s perfect for any day!
Happy cooking! 🌿🥗
Can I Use Frozen Shrimp for This Salad?
Yes, you can! Just make sure to thaw the shrimp completely before using. You can thaw them overnight in the fridge or place them in a sealed bag and submerge them in cold water for quick thawing. Be sure to rinse and pat them dry before adding to the salad.
How Do I Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2 days. Keep in mind that the cucumbers may release some water over time, so it’s best to enjoy it fresh. If you have added avocado, it’s best to eat the leftovers within a day to avoid browning.
Can I Make This Salad Vegan?
Absolutely! You can swap the shrimp with chickpeas or marinated tofu for a plant-based protein. Omit the honey or use a vegan substitute like agave syrup. This will maintain a fresh and delicious flavor while making it fully vegan!
What Can I Serve with This Salad?
This salad pairs nicely with crusty bread or as a refreshing side to grilled fish or chicken. It’s also great on its own as a light lunch. For a heartier meal, serve it over quinoa or mixed greens.
