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Cucumber Shrimp Salad

This Cucumber Shrimp Salad is a light and refreshing salad made with tender shrimp, crisp cucumbers, fresh vegetables, and a bright lemon dressing. Perfect for healthy lunch ideas, summer meals, or quick cold shrimp recipes.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Salad
  • 1 lb cooked shrimp peeled and deveined
  • 2 large cucumbers sliced
  • 1 cup cherry tomatoes halved
  • ¼ red onion thinly sliced
  • 1 avocado diced
  • 2 tbsp fresh dill or parsley chopped
  • Dressing
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 garlic clove minced
  • 1 tsp Dijon mustard
  • Salt and black pepper to taste
  • Optional Add-Ins
  • Feta cheese
  • Crushed red pepper flakes
  • Corn kernels
  • Mixed greens

Method
 

  1. Cook shrimp if needed, then cool completely.
  2. Slice cucumbers, tomatoes, onion, and avocado.
  3. In a small bowl, whisk olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper.
  4. In a large bowl, combine shrimp, cucumbers, tomatoes, onion, avocado, and herbs.
  5. Pour dressing over salad and toss gently.
  6. Chill for 15–20 minutes if desired.
  7. Serve cold.

Notes

  • Add avocado just before serving for best texture.
  • Fresh dill pairs especially well with shrimp.
  • Best served chilled.
  • Great for cucumber salad recipes and healthy lunch ideas.
  • Store leftovers in fridge up to 2 days.