Easy Cucumber Shrimp Salad

Why Make This Recipe

Easy Cucumber Shrimp Salad is perfect for a busy weeknight dinner. It combines fresh ingredients with simple flavors that come together quickly. This salad is not just refreshing; it’s also light and packed with protein, making it a great choice for a healthy meal. You can enjoy it on its own or serve it with crusty bread for a complete dinner. Plus, it takes only about 30 minutes to prepare!

How to Make Easy Cucumber Shrimp Salad

Ingredients

• 1 pound Medium-sized shrimp, peeled and deveined (Cooked until pink and tender.)
• 2 medium Cucumbers, sliced (Preferably English cucumbers.)
• 1 small Red onion, finely chopped
• 1 small Bell pepper, diced (Red or yellow for sweetness.)
• 1/4 cup Fresh parsley or cilantro, chopped
• 3 tablespoons Extra virgin olive oil
• 1 medium Lemon, juiced (For dressing.)
• to taste Salt
• to taste Black pepper, freshly ground

Directions

1. In a medium-sized pot, bring water to a gentle boil. Add a pinch of salt and carefully drop in the shrimp. Cook for 2-3 minutes until pink and opaque. Remove and cool in ice water.
2. Slice the cucumbers in half lengthwise and then into thin half-moons. Place in a large mixing bowl.
3. Finely chop the red onion and add it to the bowl with the cucumbers.
4. Dice the bell pepper and mix it into the bowl.
5. Chop the fresh parsley or cilantro and add it to the bowl.
6. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
7. Add the cooled shrimp to the mixing bowl and gently fold in.
8. Drizzle the dressing over the salad and gently combine.
9. Let the salad sit for 10-15 minutes before serving to meld flavors.
10. Serve chilled, garnished with extra herbs or lemon wedges.

How to Serve Easy Cucumber Shrimp Salad

Serve this salad chilled on a plate or in a bowl. You can garnish with extra herbs or lemon wedges for a nice touch. Enjoy it as a main dish or as a side along with grilled meats or sandwiches.

How to Store Easy Cucumber Shrimp Salad

If you have leftovers, store the salad in an airtight container in the refrigerator. It is best enjoyed within 1-2 days for optimal freshness. The flavors will continue to meld, but the cucumbers may release some water over time.

Tips to Make Easy Cucumber Shrimp Salad

• Make sure not to overcook the shrimp; they should be just pink and firm.
• Use fresh herbs for the best flavor. You can mix parsley and cilantro for an extra pop.
• Chill the salad before serving to enhance the refreshing taste.

Variation

You can add other ingredients to this salad, such as avocado for creaminess, or switch up the dressing with a spicy sauce if you like some heat.

FAQs

Can I use frozen shrimp?
Yes, you can use frozen shrimp. Just thaw them completely before cooking.

Can I make this salad ahead of time?
You can prep the ingredients and store them separately in the fridge. Combine them just before serving to keep the cucumbers crisp.

What can I serve with this salad?
This salad pairs well with grilled chicken, fish, or even as a topping for tacos.

Easy Cucumber Shrimp Salad

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A refreshing and light salad made with shrimp, cucumbers, and a zesty dressing, perfect for a healthy meal.

• Total Time: 30 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 1 pound Medium-sized shrimp, peeled and deveined
• 2 medium Cucumbers, sliced
• 1 small Red onion, finely chopped
• 1 small Bell pepper, diced
• 1/4 cup Fresh parsley or cilantro, chopped
• 3 tablespoons Extra virgin olive oil
• 1 medium Lemon, juiced
• to taste Salt
• to taste Black pepper, freshly ground

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Instructions

1. In a medium-sized pot, bring water to a gentle boil. Add a pinch of salt and carefully drop in the shrimp. Cook for 2-3 minutes until pink and opaque. Remove and cool in ice water.
2. Slice the cucumbers in half lengthwise and then into thin half-moons. Place in a large mixing bowl.
3. Finely chop the red onion and add it to the bowl with the cucumbers.
4. Dice the bell pepper and mix it into the bowl.
5. Chop the fresh parsley or cilantro and add it to the bowl.
6. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
7. Add the cooled shrimp to the mixing bowl and gently fold in.
8. Drizzle the dressing over the salad and gently combine.
9. Let the salad sit for 10-15 minutes before serving to meld flavors.
10. Serve chilled, garnished with extra herbs or lemon wedges.

Notes

Chill the salad before serving for enhanced taste. Store leftovers in an airtight container for up to 2 days.

• Author: nevaeh-hall
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Chilling
• Cuisine: Seafood
• Diet: Low Carb

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 4g
• Sodium: 300mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 2g
• Protein: 20g
• Cholesterol: 150mg