Shrimp Cucumber Salad is delicious and healthy! This salad is made with shrimp, cucumber, tomatoes, red onion, avocado and fresh dill.
Why you'll love shrimp cucumber salad:
This salad is super light and refreshing. The homemade bright lemon vinaigrette is my favorite part.
It's the perfect summer recipe! It's great to whip up quickly for lunch, dinner or even to bring to a BBQ.
If you go to a farmer's market during the summertime, this salad is a great way to highlight the fresh veggies you purchase. I used cherry tomatoes from my local farmer's market and I think they made this salad even better!
Ingredient highlights and substitutions:
shrimp, peeled and deveined - I used wild Argentinian red shrimp. They are sweet and tasty. I purchased a 2 pound bag from Costco. You can use whatever shrimp you prefer.
fresh dill - Fresh is a must. Don't use dried. If you don't like dill, you can use fresh cilantro or parsley.
tomatoes - I used halved cherry tomatoes, but you can dice large tomatoes instead. I suggest making sure they're nice and sweet.
lemon vinaigrette - The number one tip I have for the vinaigrette is to use good quality extra virgin olive oil!
How to make cucumber salad with shrimp?
A complete list of ingredients, amounts and instructions is located on the recipe card below.
First, make the lemon vinaigrette. Whisk all of the ingredients together in a small bowl until combined. Set it aside.
Remove the shrimp tails. Pat the shrimp dry and season both sides with garlic powder, salt and pepper.
Next, heat a pan on medium with avocado oil. Cook the shrimp for 2-3 minutes on each side or until cooked through. Small shrimp will cook faster than larger shrimp.
Let the shrimp cool before cutting them into halves or thirds (depending on how large they are). I like to chop my vegetables while I wait.
Add the cut shrimp to a bowl along with the chopped cucumber, tomatoes, avocado, red onion and fresh dill.
Add a little dressing at a time depending on how much you like.
Toss and enjoy!
Recipe pro-tips:
I recommend using shrimp that are already peeled and deveined for this recipe. Less time spent prepping the shrimp.
If you want to meal prep this salad, it keeps well in the fridge for about 2 days. I would store the dressing separately and add it when you are ready to eat.
You can customize this salad by swapping or adding in other ingredients like red bell pepper, olives, celery, greens of choice, mango or corn.
Storage directions:
This salad will lose crunch as it sits. I recommend eating it fresh.
If you would like to store it, you can. It will still be delicious, just not as crunchy.
Store it in an airtight container in the fridge for up to two days. Don't add the salt until right before you eat it. This will help keep the cucumbers more crunchy.
More summer recipes to make:
Shrimp Cucumber Salad
Ingredients
Ingredients in the lemon vinaigrette:
- ¼ cup extra virgin olive oil
- ½ tablespoon Dijon mustard
- ½ tablespoon honey
- 1 tablespoon fresh lemon juice
- salt and pepper to taste
Ingredients in the salad:
- 1 pound shrimp, peeled and deveined
- ½ tablespoon avocado oil
- ½ teaspoon garlic powder
- salt and pepper to taste
- 1 chopped English Cucumber
- 1 cup halved cherry tomatoes
- ½ chopped avocado
- 1 ½ tablespoons fresh chopped dill
Instructions
- First, make the lemon vinaigrette. Whisk all of the ingredients together in a small bowl until combined. Set it aside.
- Remove the shrimp tails. Pat the shrimp dry and season both sides with garlic powder, salt and pepper.Next, heat a pan on medium with avocado oil. Cook the shrimp for 2-3 minutes on each side or until cooked through. Small shrimp will cook faster than larger shrimp.Let the shrimp cool before cutting them into halves or thirds (depending on how large they are). I like to chop my vegetables while I wait.
- Add the cut shrimp to a bowl along with the chopped cucumber, tomatoes, avocado, red onion and fresh dill.Add a little dressing at a time depending on how much you like.Toss and enjoy!
Notes
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
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