If you’re looking for a refreshing, vibrant dish to brighten up your meals, this Cucumber Shrimp Salad Recipe is an absolute winner. It combines the crisp crunch of thinly sliced cucumbers with tender, flavorful shrimp, all brought together by a zesty lemon-dill dressing that’s light yet deeply satisfying. Perfect for warm days or whenever you crave something fresh and easy, this salad balances textures and fresh herbs beautifully to create a dish you’ll want to make again and again.
Ingredients You’ll Need
This salad is wonderfully simple, using a handful of fresh ingredients that each play a crucial role in the final flavor and texture. From juicy shrimp to crisp cucumbers and aromatic herbs, every element shines through to make this dish a delicious delight.
- 1 lb cooked shrimp, peeled and deveined: The star protein, providing tender, lightly sweet flavor and a satisfying bite.
- 2 large cucumbers, thinly sliced: Adds refreshing, cool crunch that balances the shrimp’s texture perfectly.
- 1/4 red onion, thinly sliced: Offers a sharp and slightly sweet bite to elevate the salad’s flavor complexity.
- 2 tablespoons fresh dill, chopped: Brings a bright, herbaceous note that’s essential for any great seafood salad.
- 2 tablespoons parsley, chopped: Adds fresh greenery and a mild peppery flavor to complement the dill.
- 1/4 cup olive oil: The rich base of the dressing, giving body and smoothness to coat all ingredients.
- 2 tablespoons lemon juice: Provides acidity and zing, waking up the flavors and refreshing the palate.
- 1 tablespoon white wine vinegar: Adds gentle tang to the dressing helping balance richness and brightness.
- 1 teaspoon Dijon mustard: Gives depth and a subtle sharpness, tying the dressing components together.
- Salt and black pepper to taste: Enhances all the flavors, making each ingredient pop in every bite.
How to Make Cucumber Shrimp Salad Recipe
Step 1: Prepare the Dressing
Start by creating the flavorful dressing which is the foundation of this salad. In a large bowl, whisk together olive oil, lemon juice, white wine vinegar, Dijon mustard, plus salt and black pepper. This blend offers a perfect balance of acidity and smoothness, ensuring every bite is deliciously coated.
Step 2: Combine the Main Ingredients
Once your dressing is ready, add the cooked shrimp, thinly sliced cucumbers, red onion, fresh dill, and parsley to the bowl. Toss everything gently but thoroughly so each shrimp and vegetable is kissed by the dressing without getting crushed.
Step 3: Chill and Let Flavors Meld
Refrigerate the salad for at least 20 minutes before serving. This step is vital because it lets the herbs release their aroma, the dressing soak into the shrimp and cucumbers, and all those fresh flavors to marry beautifully. You’ll notice how it elevates the entire experience!
How to Serve Cucumber Shrimp Salad Recipe
Garnishes
For a burst of extra color and texture, sprinkle some additional chopped herbs like dill or parsley right before serving. A few thin lemon wedges on the side also make a wonderful garnish and invite guests to add a bright citrus squeeze if they wish.
Side Dishes
This salad pairs beautifully with crusty artisan bread to soak up every drop of the lemony dressing. You can also serve it atop a bed of mixed greens for a light, irresistible summer meal. For a heartier pairing, a side of grilled vegetables or roasted potatoes complements the fresh seafood perfectly.
Creative Ways to Present
If you want to impress at a gathering, serve this Cucumber Shrimp Salad Recipe in hollowed-out cucumber boats or on crisp lettuce leaves for individual servings. Alternatively, pile it high in a colorful bowl to showcase its vibrant hues, making it as beautiful as it is tasty.
Make Ahead and Storage
Storing Leftovers
This salad holds up well in the fridge for up to two days. Keep it covered in an airtight container to preserve freshness and prevent the cucumbers from getting soggy. Give it a gentle toss before serving again to redistribute the dressing.
Freezing
Because of the crisp cucumbers and fresh herbs, freezing this salad is not recommended as it will affect the texture negatively. It’s best enjoyed fresh or within a couple of days when stored properly.
Reheating
This salad is designed to be served chilled or at room temperature, so reheating is unnecessary. If you prefer less chill, just let it sit out for 15 minutes before serving.
FAQs
Can I use raw shrimp instead of cooked shrimp?
It’s best to use cooked shrimp for this recipe since the salad is served cold and doesn’t require cooking. Using raw shrimp would require additional preparation and could affect food safety.
What can I substitute for fresh dill if I don’t have any?
If you can’t find fresh dill, dried dill is a good alternative. Use about one teaspoon dried dill in place of the two tablespoons fresh to maintain flavor balance.
How long can I refrigerate this salad before it loses its freshness?
This salad stays fresh and tasty in the fridge for up to two days. Beyond that, the cucumbers might become watery and the herbs less vibrant.
Can I add other vegetables to this salad?
Absolutely! Thinly sliced radishes, chopped celery, or even bell peppers add an exciting crunch and color to the salad while keeping it light and refreshing.
Is this salad suitable for gluten-free and dairy-free diets?
Yes, this Cucumber Shrimp Salad Recipe is naturally gluten-free and dairy-free, making it a fantastic option for various dietary needs without sacrificing flavor.
Final Thoughts
Now that you have all the secrets to create this vibrant and delicious Cucumber Shrimp Salad Recipe, it’s time to dig in and enjoy a dish that feels like a summer celebration in every bite. Whether you’re serving it for a casual lunch or a festive gathering, its fresh flavors and simple preparation always impress. Give it a try and watch it quickly become one of your favorite go-to recipes!
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Cucumber Shrimp Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes (plus optional chilling time)
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Description
A refreshing and light Cucumber Shrimp Salad featuring succulent cooked shrimp tossed with thinly sliced cucumbers, red onion, and fresh herbs, all coated in a tangy lemon-dill vinaigrette. Perfect as a healthy, no-cook meal or side dish, this salad is easy to prepare, gluten-free, and dairy-free, making it ideal for summer or quick dinners.
Ingredients
Salad Ingredients
- 1 lb cooked shrimp, peeled and deveined
- 2 large cucumbers, thinly sliced
- 1/4 red onion, thinly sliced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons parsley, chopped
Dressing Ingredients
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Prepare the dressing: In a large bowl, whisk together olive oil, lemon juice, white wine vinegar, Dijon mustard, salt, and black pepper until well combined to form a tangy and flavorful dressing.
- Add the salad ingredients: To the bowl, add the cooked shrimp, thinly sliced cucumbers, red onion, chopped fresh dill, and parsley.
- Toss to coat: Gently toss all the ingredients together in the dressing to ensure everything is evenly coated without breaking up the shrimp or cucumbers.
- Chill and marinate: Cover the bowl and refrigerate the salad for at least 20 minutes to allow the flavors to meld and develop.
- Serve: Serve the salad chilled, either on its own or accompanied by crusty bread or over a bed of greens for a light, refreshing meal.
Notes
- For extra crunch, add thinly sliced radishes or chopped celery.
- You can substitute fresh dill with 1 teaspoon dried dill if fresh is unavailable.
- This salad pairs well with crusty bread or can be served over mixed greens for a more filling option.
