Cucumber Shrimp Salad: A Refreshing and Healthy Recipe for Summer

Cucumber Shrimp Salad is a delightful dish that perfectly balances freshness and flavor, making it a favorite for warm weather gatherings and light lunches. This vibrant salad combines succulent shrimp with crisp cucumbers, creating a refreshing experience that tantalizes the taste buds. Originating from coastal regions where seafood is abundant, this dish has become a staple in many cultures, celebrated for its simplicity and versatility.

What I love most about Cucumber Shrimp Salad is how it effortlessly brings together a medley of textures and tastes. The crunch of the cucumbers complements the tender shrimp, while a zesty dressing elevates the entire dish. Whether served as an appetizer or a main course, this salad is not only delicious but also convenient to prepare, making it a go-to recipe for busy weeknights or casual get-togethers. Join me as we explore the steps to create this refreshing Cucumber Shrimp Salad that is sure to impress your family and friends!

Ingredients:

• 1 pound of shrimp, peeled and deveined
• 2 large cucumbers, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 avocado, diced
• 1/4 cup olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 teaspoon red pepper flakes (optional for heat)

Preparing the Shrimp

1. Start by bringing a large pot of salted water to a boil. This will be used to cook the shrimp quickly and efficiently. 2. Once the water is boiling, carefully add the shrimp. Cook them for about 2-3 minutes, or until they turn pink and opaque. Be careful not to overcook them, as shrimp can become rubbery if left in the water too long. 3. Once cooked, immediately drain the shrimp and transfer them to a bowl of ice water. This will stop the cooking process and help them retain their tender texture. Let them sit for about 5 minutes. 4. After the shrimp have cooled, drain them again and pat them dry with paper towels. This step is crucial to avoid excess moisture in the salad.

Preparing the Vegetables

5. While the shrimp are cooling, it’s time to prepare the vegetables. Start with the cucumbers. I like to slice them thinly for a refreshing crunch. You can use a mandoline slicer for even slices if you have one. 6. Next, halve the cherry tomatoes. I find that cutting them in half allows their juices to mingle beautifully with the other ingredients. 7. Finely chop the red onion. If you find raw onion too strong, you can soak the chopped onion in cold water for about 10 minutes to mellow the flavor. 8. Chop the fresh cilantro. This herb adds a burst of freshness to the salad, so don’t skip it! 9. Finally, dice the avocado. I recommend doing this last to prevent browning. Just cut it in half, remove the pit, and scoop the flesh out with a spoon before cutting it into cubes.

Making the Dressing

10. In a small bowl, combine the olive oil, fresh lime juice, garlic powder, salt, pepper, and red pepper flakes (if using). Whisk everything together until well combined. The lime juice adds a zesty kick, while the olive oil provides a rich base for the dressing. 11. Taste the dressing and adjust the seasoning if necessary. You might want to add a bit more lime juice for acidity or salt for flavor.

Assembling the Salad

12. In a large mixing bowl, combine the cooled shrimp, sliced cucumbers, halved cherry tomatoes, chopped red onion, and cilantro. Gently toss everything together to ensure the ingredients are evenly distributed. 13. Drizzle the dressing over the salad. I like to start with half of the dressing and then add more as needed. Toss the salad gently to coat all the ingredients with the dressing. 14. Finally, add the diced avocado. Be careful when mixing, as you don’t want to mash the avocado. Just fold it in gently to keep those beautiful chunks intact.

Chilling and Serving

15. Once everything is combined, cover the salad with plastic wrap or a lid and refrigerate for at least 30 minutes. This allows the flavors to meld together beautifully. 16. When you’re ready to serve, give the salad a gentle toss to redistribute the dressing. If it looks a bit dry, feel free to add a splash more of the dressing. 17. Serve the cucumber shrimp salad in individual bowls or on a large platter. It’s perfect as a light lunch, a side dish for dinner, or even as an appetizer for a gathering.

Tips and Variations

18. If you want to add more crunch, consider including some diced bell peppers or radishes. They add a nice color and texture to the salad. 19. For a bit of sweetness, you can toss in some diced mango or pineapple. The tropical flavors pair wonderfully with shrimp. 20. If you’re looking for a low-carb option, you can substitute the avocado with diced bell peppers or zucchini. 21. This salad is also great for meal prep! You can prepare the shrimp and chop the vegetables ahead of time. Just keep the dressing separate until you’re ready to eat to keep everything fresh

Conclusion:

In summary, this Cucumber Shrimp Salad is an absolute must-try for anyone looking to elevate their meal game with a refreshing and light dish. The combination of crisp cucumbers, succulent shrimp, and zesty dressing creates a delightful harmony of flavors that is perfect for warm days or as a vibrant appetizer at your next gathering. For serving suggestions, consider pairing this salad with a side of crusty bread or a light, chilled white wine to enhance the experience. You can also experiment with variations by adding ingredients like avocado for creaminess, or a sprinkle of feta cheese for a tangy twist. If you’re feeling adventurous, try swapping out the shrimp for grilled chicken or tofu to cater to different dietary preferences. I wholeheartedly encourage you to give this Cucumber Shrimp Salad a try! It’s not only easy to prepare but also a crowd-pleaser that will impress your family and friends. Once you’ve made it, I’d love to hear about your experience—feel free to share your thoughts and any personal twists you added to the recipe. Happy cooking! Print