This incredibly fresh and vibrant Cucumber Shrimp Salad is your new go-to for a light yet satisfying meal perfect for any occasion. Packed with crisp cucumbers, succulent shrimp, and a tangy dressing, this recipe offers a delightful springtime flavor that feels both healthy and indulgent.
Key Ingredients for Cucumber Shrimp Salad
- 1 pound large shrimp, peeled and deveined
- 2 medium cucumbers, thinly sliced
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh parsley
- 1/4 cup mayonnaise (or Greek yogurt for a lighter option)
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon celery seed
- Salt and freshly ground black pepper to taste
How to Make Cucumber Shrimp Salad
This Cucumber Shrimp Salad is wonderfully easy to bring together, offering a burst of fresh flavors and textures that make it incredibly satisfying. The creamy yet zesty dressing perfectly complements the crisp cucumber and tender shrimp, creating a harmonious bite every time. With a quick prep time of just 20 minutes, this dish is ideal for busy weeknights or light lunches.
Step-by-Step Instructions
- Cook the Shrimp: If you’re using uncooked shrimp, bring a pot of lightly salted water to a boil. Add the shrimp and cook for 2-3 minutes, or until they turn pink and opaque. Immediately drain the shrimp and rinse them under cold water to stop the cooking process. If you’re using pre-cooked shrimp, simply peel and devein them if necessary. Once cooked and cooled, roughly chop the shrimp into bite-sized pieces.
- Prepare the Vegetables and Herbs: Wash and thinly slice the cucumbers. You can peel them if you prefer a milder flavor or less wax, or leave the skin on for added texture and nutrients. Finely slice the red onion. Chop the fresh dill and parsley, ensuring they are finely minced for an even distribution of flavor.
- Make the Dressing: In a medium bowl, combine the mayonnaise (or Greek yogurt), fresh lemon juice, Dijon mustard, and celery seed. Whisk these ingredients together until well combined and smooth. Season the dressing generously with salt and freshly ground black pepper to your taste.
- Combine the Salad: In a large bowl, gently combine the chopped shrimp, sliced cucumbers, sliced red onion, chopped dill, and chopped parsley.
- Toss and Chill: Pour the prepared dressing over the shrimp and vegetable mixture. Toss everything gently to ensure all the ingredients are evenly coated with the dressing.
- Chill and Serve: Cover the bowl tightly and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly. This chilling step is crucial for the best taste and texture. Serve chilled.
Why You’ll Love This Cucumber Shrimp Salad
You’ll adore this Cucumber Shrimp Salad for its effortlessly refreshing taste and vibrant textures, making it a standout dish perfect for warmer days. The star of this salad is undoubtedly the delightful combination of crisp, cool cucumbers with perfectly cooked shrimp, all brought together by a bright and tangy lemon-dill dressing that feels incredibly light. Not only is this recipe a joy to eat, but it’s also incredibly budget-friendly to make at home, saving you money compared to dining out while still delivering a gourmet-quality meal. Compared to a heavier tuna salad, this version offers a delightful lightness that won’t weigh you down.
The flavorful additions, like the fresh dill and a hint of Dijon mustard, elevate this simple salad from ordinary to extraordinary, offering a symphony of fresh, herbaceous notes and a pleasant tang. It’s the kind of dish that makes you feel good about what you’re eating, both for its nutritional benefits and its undeniably delicious flavor profile. So go ahead, gather your ingredients, and whip up this gorgeous Cucumber Shrimp Salad – your taste buds will thank you!
Storing and Reheating Tips
Properly storing your delicious Cucumber Shrimp Salad ensures you can enjoy its fresh flavors for longer.
- Refrigeration: Leftover Cucumber Shrimp Salad should be stored in an airtight container in the refrigerator.
- Freshness: It will stay fresh for approximately 2-3 days. Beyond this, the cucumbers may become too watery, and the shrimp’s texture might change.
- Freezing: It is not recommended to freeze this salad, as the texture of the cucumbers and shrimp will be significantly altered upon thawing, leading to a mushy consistency. Enjoy it fresh for the best experience.
- Reheating (Not Recommended): This salad is best served chilled and is not meant to be reheated. The cooking process is minimal, and its appeal lies in its refreshing, cold temperature.
Final Thoughts
This Cucumber Shrimp Salad is a testament to how simple ingredients can create an incredibly delicious and satisfying meal. We encourage you to give this wonderfully light and flavorful recipe a try for your next lunch or light dinner – it’s sure to become a favorite!
Cucumber Shrimp Salad
Ingredients
Equipment
Method
- If you’re using uncooked shrimp, bring a pot of lightly salted water to a boil. Add the shrimp and cook for 2-3 minutes, or until they turn pink and opaque. Immediately drain the shrimp and rinse them under cold water to stop the cooking process. If you’re using pre-cooked shrimp, simply peel and devein them if necessary. Once cooked and cooled, roughly chop the shrimp into bite-sized pieces.1 pound large shrimp, lightly salted water
- Wash and thinly slice the cucumbers. You can peel them if you prefer a milder flavor or less wax, or leave the skin on for added texture and nutrients. Finely slice the red onion. Chop the fresh dill and parsley, ensuring they are finely minced for an even distribution of flavor.2 medium cucumbers, 1/4 cup red onion, 1/4 cup fresh dill, 1/4 cup fresh parsley
- In a medium bowl, combine the mayonnaise (or Greek yogurt), fresh lemon juice, Dijon mustard, and celery seed. Whisk these ingredients together until well combined and smooth. Season the dressing generously with salt and freshly ground black pepper to your taste.1/4 cup mayonnaise, 2 tablespoons fresh lemon juice, 1 tablespoon Dijon mustard, 1 teaspoon celery seed, salt, freshly ground black pepper
- In a large bowl, gently combine the chopped shrimp, sliced cucumbers, sliced red onion, chopped dill, and chopped parsley.1 pound large shrimp, 2 medium cucumbers, 1/4 cup red onion, 1/4 cup fresh dill, 1/4 cup fresh parsley
- Pour the prepared dressing over the shrimp and vegetable mixture. Toss everything gently to ensure all the ingredients are evenly coated with the dressing.1/4 cup mayonnaise, 2 tablespoons fresh lemon juice, 1 tablespoon Dijon mustard, 1 teaspoon celery seed, salt, freshly ground black pepper, 1 pound large shrimp, 2 medium cucumbers, 1/4 cup red onion, 1/4 cup fresh dill, 1/4 cup fresh parsley
- Cover the bowl tightly and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly. This chilling step is crucial for the best taste and texture. Serve chilled.