There’s something truly delightful about a dish that feels fresh, light, and full of flavor all at once, and this Cucumber Shrimp Salad Recipe hits that sweet spot perfectly. It combines crisp cucumber, tender shrimp, and zesty dressing that dances on your taste buds, making it an ideal choice for a quick lunch, summer picnic, or an elegant appetizer. This salad is a vibrant celebration of textures and flavors, where every bite brings a refreshing burst that’s simply irresistible.
Ingredients You’ll Need
All the ingredients in this recipe are simple, fresh, and each plays a special role in crafting this crisp and tasty salad. From the juicy crunch of cucumber to the bright tang of lemon juice, every element adds a layer of flavor or texture that makes the dish shine.
- 1 lb cooked shrimp, peeled and deveined: The star protein that’s succulent and ready to enjoy without additional cooking.
- 1 large English cucumber, thinly sliced: Offers a refreshing crunch and mildness that balances the shrimp perfectly.
- 1/4 red onion, thinly sliced: Adds a subtle bite and beautiful color contrast to the salad.
- 2 tablespoons fresh dill, chopped: Infuses a fragrant herbal note that brightens the dish.
- 2 tablespoons olive oil: Brings smooth richness and helps meld the flavors together.
- 1 tablespoon lemon juice: Delivers a zesty, tangy spark that wakes up every ingredient.
- 1 tablespoon white wine vinegar: Enhances brightness and adds a mild acidity for balance.
- 1 teaspoon Dijon mustard: Adds subtle depth and a touch of gentle heat to the dressing.
- Salt and black pepper to taste: Essential seasonings that amplify all the natural flavors.
How to Make Cucumber Shrimp Salad Recipe
Step 1: Prep Your Ingredients
Start by gathering all your fresh ingredients and make sure the shrimp are peeled and deveined, which ensures every bite is tender and easy to enjoy. Thinly slicing the cucumber and red onion helps their flavors mingle easily with the shrimp without overpowering the salad’s delicate balance.
Step 2: Combine the Main Ingredients
In a large bowl, gently toss together the cooked shrimp, cucumber slices, red onion, and fresh dill. This step creates the foundation of your salad, mixing textures and colors that already look delicious.
Step 3: Whisk the Dressing
In a separate small bowl, whisk together olive oil, lemon juice, white wine vinegar, Dijon mustard, salt, and black pepper. Whisking by hand helps emulsify the dressing, turning it silky and smooth, ready to coat the salad evenly.
Step 4: Dress and Chill
Pour the dressing over the shrimp and vegetable mixture and toss gently to coat everything evenly, being careful not to break up the shrimp or cucumbers. Once combined, cover the bowl and refrigerate for at least 30 minutes. This chilling step is crucial because it lets the flavors meld beautifully and gives you a refreshingly cool salad.
How to Serve Cucumber Shrimp Salad Recipe
Garnishes
For a pretty presentation, sprinkle a few extra sprigs of fresh dill or finely chopped chives on top. You can also add a lemon wedge on the side for those who love an extra citrusy kick right before eating. These little touches make the salad look as inviting as it tastes.
Side Dishes
This salad pairs wonderfully with crusty bread for soaking up the dressing or alongside a simple green salad for a light yet satisfying meal. It also complements grilled seafood or chicken if you’re looking to create a well-rounded summer dinner.
Creative Ways to Present
Try serving this salad in individual glass cups or on a bed of mixed greens for a charming appetizer at your next gathering. For a bit of fun, scoop it into hollowed-out cucumber boats or stuff it into pita pockets for a handheld treat with a beautiful crunch.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Cucumber Shrimp Salad in an airtight container in the refrigerator for up to two days. Because the cucumbers release moisture, it’s best to enjoy it within this time frame so it stays crisp and fresh without becoming soggy.
Freezing
This salad is not freezer-friendly. The cucumbers and fresh herbs will lose their texture and become watery upon thawing. It’s best to prepare fresh or refrigerate for short-term enjoyment rather than freezing.
Reheating
Since this is a chilled, no-cook salad, reheating is not recommended. It tastes best served cold and fresh from the refrigerator, allowing all the vibrant flavors to come through beautifully.
FAQs
Can I use frozen shrimp for this salad?
Absolutely! Just make sure the shrimp are fully thawed, drained, and patted dry before adding them to the salad to avoid extra water diluting the dressing.
What can I substitute for the white wine vinegar?
If you don’t have white wine vinegar on hand, apple cider vinegar or rice vinegar are excellent alternatives that provide similar acidity and brightness.
Is it possible to make this salad creamy?
Yes! For a creamy twist, you can substitute half of the olive oil with Greek yogurt. This adds richness and a tangy dimension while keeping the salad light and fresh.
How long should I chill the salad before serving?
At least 30 minutes of chilling is recommended to allow the flavors to meld fully, but you can prepare it a few hours ahead for an even more harmonious taste.
Can I add other vegetables to the salad?
Of course! Cherry tomatoes, bell peppers, or avocado cubes would be fantastic additions, giving extra color, flavor, and texture to your Cucumber Shrimp Salad Recipe.
Final Thoughts
Trying this Cucumber Shrimp Salad Recipe will bring a refreshing and flavorful dish to your table that’s as simple as it is satisfying. Whether you’re looking for a light lunch, a tasty appetizer, or a vibrant side, this recipe delivers every time with its bright flavors and delightful textures. Trust me, once you make it, you’ll keep coming back for more!
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Cucumber Shrimp Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes (plus chilling time)
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Description
This refreshing Cucumber Shrimp Salad combines tender cooked shrimp with crisp cucumbers, tangy red onions, and fresh dill, all tossed in a zesty lemon-Dijon dressing. Perfect as a light lunch or a chilled appetizer, this no-cook salad offers a healthy, flavorful option for warm days and fits well into pescatarian and gluten-free diets.
Ingredients
Main Ingredients
- 1 lb cooked shrimp, peeled and deveined
- 1 large English cucumber, thinly sliced
- 1/4 red onion, thinly sliced
- 2 tablespoons fresh dill, chopped
Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Combine Ingredients: In a large bowl, mix together the cooked shrimp, thinly sliced cucumber, red onion, and chopped fresh dill, ensuring an even distribution of flavors.
- Prepare Dressing: In a small bowl, whisk together the olive oil, lemon juice, white wine vinegar, Dijon mustard, salt, and black pepper until the mixture is smooth and well blended.
- Toss Salad: Pour the dressing over the shrimp and vegetable mixture and gently toss to coat all ingredients evenly without bruising the cucumber slices.
- Chill and Serve: Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled for best taste and freshness.
Notes
- This salad works wonderfully as a light lunch or can be served over a bed of greens for a more substantial meal.
- For a creamy variation, substitute part of the olive oil with Greek yogurt.
- Use fresh shrimp cooked and cooled to enhance flavor and texture.
- Adjust seasoning and lemon juice according to taste preferences.
