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Cucumber Shrimp Salad

A refreshing salad combining tender shrimp, crisp cucumbers, and a zesty dressing, perfect for warm nights or quick meals.
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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Lunch, Main Course, Salad
Cuisine: American, Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1 pound medium shrimp, peeled and deveined — tails off for easy eating. Use cooked canned shrimp for an even quicker version.
  • 2 large English cucumbers, thinly sliced or cut into half-moons — seedless if you prefer less moisture. Thinly slice and drain to reduce moisture.
  • 1 small red onion, thinly sliced — soaks up the dressing and softens the sharpness.
  • 1 cup cherry tomatoes, halved — for sweet bursts of color and flavor.
  • 1/4 cup fresh dill, chopped — aromatic and bright. Swap dill for basil for a different aroma.
  • 2 tablespoons fresh parsley, chopped — adds green depth and freshness.
For the Dressing
  • 3 tablespoons extra-virgin olive oil — heart-healthy and silky. Replace olive oil with avocado oil for a nuttier finish.
  • 2 tablespoons rice wine vinegar or white wine vinegar — bright acidity that wakes the salad up.
  • 1 tablespoon lemon juice, freshly squeezed — sunlight in a drop.
  • 1 teaspoon Dijon mustard — helps emulsify the dressing and adds subtle tang.
  • 1/2 teaspoon honey or agave — balances the acidity for a family favorite flavor.
  • Salt and freshly ground black pepper, to taste.
  • Optional: a pinch of red pepper flakes or Aleppo pepper for gentle heat.

Method
 

Preparation
  1. Pat the shrimp dry, season lightly with salt and pepper, and sauté in a hot skillet with 1 tablespoon of olive oil for 2–3 minutes per side until pink and just cooked through. Alternatively, gently poach in simmering salted water for 2–3 minutes. Set shrimp aside to cool.
  2. Thinly slice the cucumbers and red onion. If cucumbers seem watery, toss with a pinch of salt and let them sit in a colander for 10 minutes, then blot dry.
Dressing
  1. In a small bowl, whisk together olive oil, vinegar, lemon juice, Dijon mustard, honey, salt, and pepper until glossy and slightly thickened.
Combine and Serve
  1. In a large bowl, combine cucumbers, tomatoes, onion, herbs, and shrimp. Pour the dressing over and toss gently to coat.
  2. Let the salad rest for 5–10 minutes so flavors marry. Garnish with extra dill and a squeeze of lemon before serving.

Notes

Store dressing separately for up to 2 days. Leftovers keep refrigerated in an airtight container for up to 2 days. Cucumbers will soften over time; swap cucumbers for heartier veg like bell peppers or celery if keeping longer.