Fresh Cucumber Shrimp Salad Recipe

I love making this fresh cucumber shrimp salad when I want something light, refreshing, and full of bright flavors. It’s crisp, juicy, and perfectly balanced with tender shrimp and a simple, zesty dressing. I often prepare it for warm days, quick lunches, or as a colorful side dish for gatherings.

Why You’ll Love This Recipe

I appreciate how quickly this salad comes together. I can have it ready in under 30 minutes, which makes it perfect for busy days. The combination of cool cucumbers and flavorful shrimp always feels satisfying without being heavy.

I also enjoy how versatile it is. I can serve it as a light main course, a side dish, or even spoon it into lettuce cups for a fun presentation. The fresh ingredients make every bite taste clean and vibrant.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cooked shrimp, peeled and deveined
fresh cucumbers, thinly sliced
red onion, thinly sliced
cherry tomatoes, halved
fresh dill, chopped
fresh parsley, chopped
olive oil
fresh lemon juice
lemon zest
salt
black pepper

Directions

1. I start by preparing the vegetables. I thinly slice the cucumbers and red onion, and halve the cherry tomatoes.

2. If I am using frozen shrimp, I make sure they are fully thawed and patted dry.

3. In a large bowl, I combine the shrimp, cucumbers, red onion, cherry tomatoes, dill, and parsley.

4. In a small bowl, I whisk together the olive oil, fresh lemon juice, lemon zest, salt, and black pepper.

5. I pour the dressing over the salad and gently toss everything together until evenly coated.

6. I let the salad chill in the refrigerator for about 15–20 minutes to allow the flavors to blend before serving.

Servings and Timing

This recipe typically serves 4 people as a side dish or 2–3 as a light main course.

Prep time: 15 minutes
Chill time: 15–20 minutes
Total time: Approximately 30–35 minutes

Variations

I sometimes add crumbled feta cheese for a creamy, tangy element. Avocado cubes also make a delicious addition when I want a richer texture.

If I prefer a little heat, I sprinkle in red pepper flakes. For a Mediterranean twist, I add sliced olives and a splash of red wine vinegar.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. Because it’s a fresh salad, I find it best enjoyed within the first day for optimal texture.

I do not recommend reheating this dish. I prefer serving it chilled or at room temperature.

FAQs

Can I use frozen shrimp?

Yes, I often use frozen shrimp. I just make sure they are fully thawed and well drained before adding them to the salad.

How do I keep the cucumbers from getting watery?

If I want to reduce extra moisture, I lightly salt the sliced cucumbers and let them sit for about 10 minutes, then pat them dry before mixing.

Can I make this ahead of time?

I can prepare the ingredients and dressing separately a few hours ahead. I usually toss everything together shortly before serving for the freshest texture.

What type of cucumber works best?

I prefer using English cucumbers because they have thinner skin and fewer seeds, but regular cucumbers work well too.

Is this salad low carb?

Yes, this salad is naturally low in carbohydrates and fits well into low-carb and keto-friendly meal plans.

Conclusion

I enjoy making this fresh cucumber shrimp salad because it’s simple, refreshing, and full of clean flavors. It’s one of those recipes I turn to when I want something light yet satisfying. With minimal prep and vibrant ingredients, it’s a dish I happily make again and again.