Description
This Cucumber Shrimp Salad is a light and refreshing dish featuring succulent shrimp, crisp cucumbers, juicy cherry tomatoes, and creamy avocado, all tossed in a tangy lime dressing. Perfect for warm days, it’s ideal for lunch, dinner, or as an appetizer.
Ingredients
Scale
- 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)
Instructions
- Bring a large pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes until pink and opaque. Drain and transfer to a bowl of ice water for 5 minutes to stop the cooking process. Drain again and pat dry.
- Slice cucumbers thinly, halve cherry tomatoes, finely chop red onion (soak in cold water if desired), chop cilantro, and dice avocado last to prevent browning.
- In a small bowl, whisk together olive oil, lime juice, garlic powder, salt, pepper, and red pepper flakes (if using). Adjust seasoning to taste.
- In a large bowl, combine cooled shrimp, cucumbers, cherry tomatoes, red onion, and cilantro. Toss gently. Drizzle with half the dressing and toss again. Fold in diced avocado carefully.
- Cover and refrigerate for at least 30 minutes to meld flavors. Before serving, give a gentle toss and add more dressing if needed. Serve in bowls or on a platter.
Notes
- For added crunch, consider including diced bell peppers or radishes.
- For sweetness, diced mango or pineapple can be added.
- For a low-carb option, substitute avocado with diced bell peppers or zucchini.
- This salad is great for meal prep; prepare shrimp and veggies ahead of time, keeping the dressing separate until serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes