If you are looking for a refreshing and easy dish that bursts with flavor and texture, the Cucumber Shrimp Salad Recipe is a game-changer. This delightful salad combines tender shrimp, crisp cucumbers, and bright herbs all tossed in a creamy yet tangy dressing that feels like a breath of fresh air on a warm day. Perfect for a quick lunch, a light dinner, or even a picnic treat, this salad is as versatile as it is delicious. Once you try it, it’ll quickly become one of your favorite go-to recipes to impress family and friends without any fuss.
Ingredients You’ll Need
Keeping this recipe simple with straightforward ingredients is what makes it so approachable while still delivering incredible flavor. Each component brings its own magic to the dish, creating a perfect balance of creaminess, crunch, and zing.
- 1 pound cooked shrimp: Peeled, deveined, and tails removed for easy eating and fresh seafood flavor.
- 2 cups thinly sliced cucumber: Adds crispness and a cooling contrast to the shrimp.
- 1/4 cup thinly sliced red onion: Gives a mild bite and beautiful color to brighten the salad.
- 2 tablespoons chopped fresh dill: Brings an aromatic, slightly citrusy note that lifts the entire dish.
- 1 tablespoon chopped fresh parsley: Adds vibrant green color and a subtle herbaceous taste.
- 1/4 cup plain Greek yogurt: Keeps the salad creamy but light, with protein-packed goodness.
- 2 tablespoons mayonnaise: Provides extra richness and smooth texture.
- 1 tablespoon lemon juice: Offers a refreshing acidity that balances the richness beautifully.
- 1 teaspoon Dijon mustard: Adds a gentle tang and depth of flavor to the dressing.
- 1/2 teaspoon garlic powder: Infuses the salad with a subtle, savory warmth.
- 1/2 teaspoon salt: Enhances all the natural flavors perfectly.
- 1/4 teaspoon black pepper: Adds a mild kick to tie everything together.
How to Make Cucumber Shrimp Salad Recipe
Step 1: Whisk the Dressing
Begin by combining the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, garlic powder, salt, and black pepper in a large mixing bowl. Whisk everything together until the dressing is smooth, creamy, and perfectly blended. This dressing is the heart of the recipe, offering a luxurious texture with a bright, tangy finish.
Step 2: Add the Fresh Ingredients
Next, gently fold in the cooked shrimp, thinly sliced cucumber, red onion, dill, and parsley. Toss everything delicately to ensure each bite is evenly coated with that luscious dressing while keeping the shrimp and cucumber crisp and intact. The fresh herbs add bursts of flavor that keep this salad exciting and vibrant.
Step 3: Chill and Marinate
Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes. This resting time lets the flavors meld beautifully, giving the shrimp a chance to soak up some of the creamy dressing and the cucumbers to retain their delightful crunch. It’s worth the wait, and you’ll notice the difference immediately once chilled.
How to Serve Cucumber Shrimp Salad Recipe
Garnishes
For an extra touch of elegance and texture, sprinkle a few chopped fresh dill sprigs or a handful of finely chopped chives on top just before serving. Thin lemon wedges on the side add a fresh pop of color and an option for an extra citrusy twist.
Side Dishes
This salad pairs perfectly with light sides such as crusty bread or a crisp green salad. Consider serving it alongside grilled vegetables or simple roasted potatoes to round out the meal without overpowering the delicate flavors.
Creative Ways to Present
For a party or picnic, serve the cucumber shrimp salad in hollowed-out cucumber boats or in small lettuce cups for a fun, bite-sized appetizer. You can also layer it in clear glass jars for a visually stunning presentation that shows off the vibrant colors and textures.
Make Ahead and Storage
Storing Leftovers
The cucumber shrimp salad keeps well in an airtight container in the refrigerator for up to 2 days. Make sure to give it a gentle stir before serving as the dressing may settle or the cucumber might release some juice.
Freezing
This salad is best enjoyed fresh and doesn’t freeze well because the cucumbers and shrimp can become mushy when thawed. For optimal texture, it’s recommended to prepare only what you plan to consume within a couple of days.
Reheating
Since this is a cold salad, reheating is not recommended. Instead, enjoy it chilled or at room temperature for the best taste and experience.
FAQs
Can I use raw shrimp for this salad?
It’s best to start with cooked shrimp for this recipe since the salad is served cold and involves no cooking. You can easily buy pre-cooked shrimp or cook raw shrimp quickly by boiling or sautéing before adding to the salad.
What can I substitute for Greek yogurt?
If you prefer a creamier salad, you can swap out the Greek yogurt for additional mayonnaise, though this will increase the richness and calorie content slightly.
Can I add other vegetables?
Absolutely! Adding crisp veggies like chopped celery, radishes, or even diced bell peppers can add exciting crunch and color while complementing the shrimp and cucumber beautifully.
Is this salad gluten-free?
Yes, this Cucumber Shrimp Salad Recipe is naturally gluten-free as none of the ingredients contain gluten, making it a safe and tasty option for those with gluten sensitivities.
How long should I marinate the salad?
While 30 minutes in the fridge is sufficient for the flavors to blend nicely, you can let it chill for up to 2 hours if you want the shrimp and cucumbers to soak in even more of the dressing’s vibrant taste.
Final Thoughts
There’s something truly wonderful about a dish that feels effortless yet tastes like a masterpiece, and this Cucumber Shrimp Salad Recipe is exactly that. It’s fresh, flavorful, and full of personality — perfect for warming days and anytime you want a light but satisfying meal. Trust me, once you make it, you’ll wonder how you ever lived without it. Give it a try and enjoy every delicious bite!
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Cucumber Shrimp Salad Recipe
- Total Time: 15 minutes (plus optional chilling)
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A refreshing and light Cucumber Shrimp Salad combining tender cooked shrimp with crisp cucumber, red onion, and fresh herbs, all tossed in a creamy lemony Greek yogurt dressing. Perfect as a healthy main dish or side salad, this no-cook recipe is quick to prepare and ideal for warm weather meals.
Ingredients
Seafood and Vegetables
- 1 pound cooked shrimp (peeled, deveined, and tails removed)
- 2 cups thinly sliced cucumber
- 1/4 cup thinly sliced red onion
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh parsley
Dressing
- 1/4 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the Dressing: In a large mixing bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, garlic powder, salt, and black pepper until the mixture is smooth and well combined.
- Add Shrimp and Vegetables: Add the cooked shrimp, sliced cucumber, red onion, chopped dill, and parsley to the bowl containing the dressing.
- Toss to Coat: Gently toss all ingredients together until the shrimp and vegetables are evenly coated with the dressing, taking care not to break up the shrimp or vegetables.
- Refrigerate: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill.
- Serve: Serve the salad chilled as a light main dish or a refreshing side salad, ideal for warm weather or healthy meal prep.
Notes
- For extra crunch, add chopped celery or radishes to the salad.
- You can swap the Greek yogurt for all mayonnaise if you prefer a creamier texture.
- This salad is perfect for meal prep and keeps well in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
