This light cucumber shrimp salad is fresh, bright, and ready in minutes. Crisp cucumber and pungent red onion meet tender cooked shrimp in a cool, creamy lemon-mayo dressing. The dill adds a herbaceous scent and a clean finish. It tastes bright, a little tangy, and very refreshing — perfect for hot days, quick lunches, or a simple dinner side. If you enjoy shrimp recipes with a little crunch, try a crisp take like air fryer bang bang shrimp for a contrasting texture.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 0 minutes (uses cooked shrimp)
- Total Time: 15 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (based on 4 servings):
- Calories per serving: 220 kcal
- Protein: 27 g
- Carbohydrates: 4 g
- Fat: 12 g
- Fiber: 1 g
- Sugar: 1.5 g
- Sodium: 350 mg
Why Make This Cucumber Shrimp Salad
This salad is fast, healthy, and versatile. It comes together in a few simple steps and uses mostly fresh ingredients. The cucumber keeps the dish light and crunchy, while the shrimp adds satisfying protein. It smells lemon-fresh and looks bright with green dill and pink shrimp. Make it when you want a no-fuss meal that still feels special.
How to Make Cucumber Shrimp Salad
This recipe relies on good, cooked shrimp and crisp produce. Work on a clean cutting board, chill the salad before serving for best flavor, and taste the dressing before chilling so you can adjust salt and lemon.
Ingredients:
1 pound cooked shrimp, peeled and deveined
1 large cucumber, diced
1/2 red onion, finely chopped
1/4 cup fresh dill, chopped
1/4 cup mayonnaise
1 tablespoon lemon juice
Salt and pepper to taste
Directions:
Step 1: Preparation
Rinse the cooked shrimp under cool water and pat dry with paper towels. Peel and dice the cucumber into bite-sized pieces. Finely chop the red onion and roughly chop the fresh dill. Measure the mayonnaise and lemon juice.
Step 2: Mixing
In a large bowl, combine the cooked shrimp, diced cucumber, chopped red onion, and fresh dill. In a small bowl, whisk together the mayonnaise, lemon juice, and a pinch of salt and pepper until smooth.
Step 3: Cooking
No cooking is required if you use pre-cooked shrimp. If you have raw shrimp, cook them now by sautéing in a hot skillet for 2–3 minutes per side until opaque and curled, or boil for 2–3 minutes, then cool completely before adding to the salad.
Step 4: Finishing
Pour the dressing over the shrimp and vegetable mixture. Gently toss to coat everything evenly. Taste and add more salt, pepper, or lemon juice if needed. Cover and chill in the refrigerator for at least 30 minutes so the flavors meld. Serve cold.
How to Serve Cucumber Shrimp Salad
Serve this salad chilled. It works well on its own, over a bed of mixed greens, or spooned into a halved avocado for an elegant appetizer. It also makes a bright sandwich filling on toasted bread or a light picnic dish with crusty rolls. Garnish with extra dill or a lemon wedge for a fresh look.
How to Store Cucumber Shrimp Salad
Store the salad in an airtight container in the refrigerator. Use within 2 days for best texture and food safety. The cucumber will release moisture over time, so give the salad a quick stir before serving and drain any excess liquid if needed. Do not freeze.
Expert Tips for Perfect Cucumber Shrimp Salad
- Use peeled, deveined cooked shrimp for convenience. If you buy frozen shrimp, thaw them completely in the fridge or under cold running water and pat dry.
- Seed the cucumber if you want less water in the salad. English cucumbers work well because they have fewer seeds.
- Add lemon juice gradually and taste as you go — a little lemon brightens, too much can overpower.
- If you like a lighter dressing, swap half the mayonnaise for plain Greek yogurt.
- For extra crunch, stir in chopped celery or a handful of toasted almonds right before serving.
Delicious Variations
- Mediterranean: Add cherry tomatoes, kalamata olives, and a splash of olive oil instead of mayo.
- Spicy: Mix 1–2 teaspoons sriracha or chili paste into the dressing for a heat kick.
- Avocado boost: Fold in diced avocado just before serving for creaminess.
- Dill-free: Substitute parsley or cilantro if you don’t have dill.
- Asian twist: Use a dressing of light mayo, rice vinegar, sesame oil, and a touch of soy sauce. Add sliced scallions instead of red onion.
Frequently Asked Questions
Q: Can I use raw shrimp in this recipe?
A: Yes. If using raw shrimp, cook them first by sautéing or boiling until opaque (2–4 minutes depending on size). Cool the shrimp completely before mixing them with the other ingredients to keep the salad cold.
Q: How long will this salad keep in the fridge?
A: Keep it in an airtight container for up to 2 days. The cucumber can become watery after that and the texture will change.
Q: Can I make this dairy-free or lighter?
A: Yes. Use full dairy-free mayonnaise or a light mayo. You can also substitute half the mayo with plain Greek yogurt for fewer calories and more protein.
Q: Is it safe to eat shrimp salad without reheating?
A: Yes, provided you start with fully cooked, properly handled shrimp. Keep the salad refrigerated and consume within 2 days to reduce food-safety risk.
Q: What can I serve with this salad to make a full meal?
A: Pair it with crusty bread, quinoa, or a simple grain like rice. It also complements grilled vegetables, corn on the cob, or a bowl of chilled soup.
Q: Can I add other vegetables?
A: Absolutely. Diced bell pepper, celery, or cherry tomatoes add color and texture. Add them just before chilling to keep them crisp.
Conclusion
This cucumber shrimp salad is an easy, refreshing dish that balances creamy dressing with crisp cucumber and tender shrimp. It’s quick to make, bright in flavor, and flexible enough for many variations and occasions. For another version and extra tips, see the tested recipe at Cucumber Shrimp Salad – Kitchen Skip. Give it a try — it’s a simple recipe that feels fresh and satisfying.
Print
Cucumber Shrimp Salad
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
This light cucumber shrimp salad is fresh, bright, and perfect for hot days with its cool, creamy lemon-mayo dressing and crunchy vegetables.
Ingredients
- 1 pound cooked shrimp, peeled and deveined
- 1 large cucumber, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Rinse the cooked shrimp under cool water and pat dry with paper towels. Peel and dice the cucumber into bite-sized pieces. Finely chop the red onion and roughly chop the fresh dill. Measure the mayonnaise and lemon juice.
- In a large bowl, combine the cooked shrimp, diced cucumber, chopped red onion, and fresh dill. In a small bowl, whisk together the mayonnaise, lemon juice, and a pinch of salt and pepper until smooth.
- No cooking is required if you use pre-cooked shrimp. If you have raw shrimp, cook them by sautéing in a hot skillet for 2–3 minutes per side until opaque, or boil for 2–3 minutes, then cool completely before adding to the salad.
- Pour the dressing over the shrimp and vegetable mixture. Gently toss to coat everything evenly. Taste and adjust seasoning if needed. Cover and chill in the refrigerator for at least 30 minutes before serving.
Notes
For extra crunch, stir in chopped celery or a handful of toasted almonds right before serving. Use peeled, deveined cooked shrimp for convenience.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1.5g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 180mg
