• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
hellofrozenbananas.com
  • Home
  • All Recipes
    • Breakfast
    • Lunch & Dinner
    • Appetizers
    • Sides
    • Snacks
    • Desserts
    • Cookies
    • Sauces, Spreads & Dressings
    • Smoothies
    • Food/Drink Blog Posts
    • Salads
  • About Me
  • Work With Me
    • Brand Partnerships
    • Social Media & Food Blogging Mentorship Program
  • Life & Biz
    • Social Media Growth
    • Travel
    • Lifestyle
    • Recipe Development
  • Shop
    • Sponsorship E-Book
    • Shop Amazon
    • Discount Codes
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • About Me
  • Work With Me
  • Shop
×
Home » Lunch & Dinner

Shrimp Cucumber Salad

Jul 27, 2023 · Modified: Sep 15, 2023 · This post may contain affiliate links · Leave a Comment

Jump to Recipe

Shrimp Cucumber Salad is delicious and healthy! This salad is made with shrimp, cucumber, tomatoes, red onion, avocado and fresh dill.

Cucumber shrimp salad in a wooden bowl.
Table of Contents hide
1 Why you'll love shrimp cucumber salad:
2 Ingredient highlights and substitutions:
3 How to make cucumber salad with shrimp?
4 Recipe pro-tips:
5 Storage directions:
6 More summer recipes to make:
7 Shrimp Cucumber Salad
7.1 Ingredients 1x2x3x
7.1.1 Ingredients in the lemon vinaigrette:
7.1.2 Ingredients in the salad:
7.2 Instructions
7.3 Notes

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!

Ingredients in shrimp cucumber salad.

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.

Lemon vinaigrette in a measuring cup.

First, make the lemon vinaigrette. Whisk all of the ingredients together in a small bowl until combined. Set it aside.

Shrimp in a pan.

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.

Shrimp Cucumber Salad in a bowl.

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!

Cucumber shrimp salad in a wooden bowl.

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:

  • Air Fryer Peaches
  • Coconut Popsicles
  • Tuna Salad with Capers
  • Orzo Pesto Salad 
  • Easy Shrimp Poke Bowl
  • Kombucha Gin Cocktail

Follow me on Instagram and TikTok!

I'm also on YouTube now! Check out my channel HERE!

Did you try this recipe? Let me know below with a comment and rating! 🙂

Your 5 star ratings and wonderful comments really support my business and help other readers as well. I truly appreciate it!

Shrimp Cucumber Salad in a bowl.

Shrimp Cucumber Salad

Shrimp Cucumber Salad is delicious and healthy! This salad is made with shrimp, cucumber, tomatoes, red onion, avocado and fresh dill.
No ratings yet
Print Recipe Pin Recipe Shop Ingredients
Prep Time 5 minutes mins
Cook Time 6 minutes mins
Course lunch, Main Course, Salad, Side Dish
Cuisine American
Servings 4 servings
Calories 218 kcal

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

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.
Nutrition Facts
Shrimp Cucumber Salad
Amount Per Serving
Calories 218 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 143mg48%
Sodium 687mg30%
Potassium 224mg6%
Carbohydrates 5g2%
Fiber 0.4g2%
Sugar 3g3%
Protein 16g32%
Vitamin A 400IU8%
Vitamin C 10mg12%
Calcium 68mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.

Tried this recipe?Tell me how it was!

More Lunch & Dinner Recipes

  • Cottage cheese mac and cheese with a spoon.
    Cottage Cheese Mac and Cheese
  • Toast with tuna salad with capers.
    Tuna Salad with Capers
  • Egg salad with greek yogurt on toast.
    Egg Salad with Greek Yogurt
  • Burger sauce being poured over a cheeseburger bowl.
    Cheeseburger Bowl

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hello and thanks for visiting my page! My name is Krista. I make healthy eating fun, approachable and delicious! I quit my corporate job in 2019 to pursue this dream. I love to share this story and show others that they can accomplish the same if they have the passion.

Learn more about me →

Work With Me

Brand Partnerships

Trending Recipes

  • Hand dipping cracker in cottage cheese dip.
    Cottage Cheese Dip
  • Chocolate vegan truffles in a white bowl.
    Vegan Chocolate Truffles
  • Sliced gluten free lemon loaf.
    Gluten Free Lemon Loaf
  • stuffed peppers on parchment paper
    No Rice Stuffed Peppers (with Ground Chicken)

Footer

↑ back to top

About

  • About Me
  • Privacy Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Work with Me

As an Amazon Associate I earn from qualifying purchases.

Photos, videos or written content on hellofrozenbananas.com may not be used or reproduced without prior consent.

COPYRIGHT © 2021 HELLOFROZENBANANAS.COM ON THE FOODIE PRO THEME