Print

Fresh Cucumber Shrimp Salad Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A light and refreshing cucumber shrimp salad tossed in a zesty lemon and olive oil dressing, packed with crisp vegetables, fresh herbs, and tender shrimp for a bright and satisfying dish.

Ingredients

  • 1 lb cooked shrimp, peeled and deveined
  • 2 large fresh cucumbers, thinly sliced
  • 1/4 small red onion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh parsley, chopped
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Thinly slice the cucumbers and red onion, and halve the cherry tomatoes.
  2. If using frozen shrimp, ensure they are fully thawed and patted dry.
  3. In a large bowl, combine the shrimp, cucumbers, red onion, cherry tomatoes, dill, and parsley.
  4. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and black pepper.
  5. Pour the dressing over the salad and gently toss until evenly coated.
  6. Refrigerate for 15–20 minutes to allow the flavors to blend before serving.

Notes

  • Lightly salt cucumbers and let sit for 10 minutes, then pat dry to reduce excess moisture.
  • Add crumbled feta cheese or avocado for extra richness.
  • Sprinkle red pepper flakes for a touch of heat.
  • Add olives and a splash of red wine vinegar for a Mediterranean variation.
  • Store in an airtight container in the refrigerator for up to 2 days; best enjoyed fresh.
  • Serve chilled or at room temperature; do not reheat.

Nutrition

Find it online: https://cookedbymaya.com/fresh-cucumber-shrimp-salad-recipe/