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Cucumber Shrimp Salad

Cucumber Shrimp Salad

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.
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Prep Time 20 minutes
Cook Time 5 minutes
Chilling Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Salad
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound large shrimp peeled and deveined
  • lightly salted water for boiling shrimp
  • 2 medium cucumbers thinly sliced
  • 1/4 cup red onion thinly sliced
  • 1/4 cup fresh dill chopped
  • 1/4 cup fresh parsley chopped
  • 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 to taste
  • freshly ground black pepper to taste

Equipment

  • Pot
  • Medium Bowl
  • Large Bowl

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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.

Notes

This salad is best served chilled and is not meant to be reheated. It will stay fresh for approximately 2-3 days in the refrigerator.
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