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Shrimp and Cucumber Salad

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  • Author: clara
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Salad, Appetizer
  • Method: No-Cook
  • Cuisine: International

Description

This shrimp and cucumber salad is light, refreshing, and full of flavor. Juicy shrimp, crisp cucumber, and a tangy dressing make it perfect for a quick lunch, appetizer, or side dish. It’s simple to prepare and ideal for warm weather meals.

Ingredients

Units Scale
  • 1 lb (450 g) cooked shrimp, peeled and deveined
  • 1 large cucumber, thinly sliced (or 2 Persian cucumbers)
  • 1/4 red onion, thinly sliced
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey (or sugar, optional for sweetness)
  • Salt and black pepper, to taste

Instructions

  1. Prepare the shrimp:
    • If the shrimp are not pre-cooked, boil them in salted water for 2–3 minutes until pink and opaque. Drain and rinse with cold water to cool. Pat dry and set aside.
  2. Slice the cucumber:
    • Use a mandoline or sharp knife to slice the cucumber into thin rounds. Place in a large mixing bowl.
  3. Make the dressing:
    • In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey (if using), salt, and pepper until well combined.
  4. Combine the salad:
    • Add the cooked shrimp, cucumber slices, red onion, and fresh dill to the bowl. Pour the dressing over the top and toss gently to coat.
  5. Chill and serve:
    • Cover and refrigerate the salad for at least 15 minutes to allow the flavors to meld. Serve cold as a light meal or side dish.

Notes

  • For added texture, toss in sliced cherry tomatoes, avocado, or arugula.
  • Swap fresh dill for parsley or cilantro if preferred.
  • This salad can be made up to 1 day in advance but is best enjoyed fresh.

Find it online: https://recipe.ukfinda.com/shrimp-and-cucumber-salad.htm