This dish combines fresh cucumbers and succulent shrimp, creating a light and refreshing salad. It’s perfect for warm days or as a quick, healthy lunch option. The crunch of the cucumber balances well with the tenderness of the shrimp, and the dressing elevates the flavors.
Why you’ll love this dish
This salad is low in calories but high in flavor, making it a great choice for health-conscious eaters. Its lightness means it can be served as a side or a main dish with equal ease.
"A crisp, refreshing dish that’s packed with flavor. Perfect for a summer lunch!"
This salad offers a vibrant crunch, complemented by a tangy dressing that ties it all together.
How it comes together
This recipe comes together quickly by mixing fresh ingredients, cooking shrimp, and tossing everything in a dressing. The assembly is straightforward, making it an effortless dish for any occasion.
Prep Time: 15 min | Cook Time: 5 min | Total Time: 20 min
What you’ll need
- 1 pound shrimp, peeled and deveined
- 2 cups cucumbers, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh dill, chopped
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper, to taste
Shrimp can be replaced with cooked chicken if desired.
Step-by-step instructions
- Cook the shrimp in boiling water for 3-5 minutes until pink. Drain and cool.
- In a bowl, combine the cucumbers, red onion, and dill.
- In another bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Add the cooked shrimp to the vegetable mixture. Pour the dressing over and toss gently.
- Serve chilled or at room temperature.
Best ways to enjoy it
Serve this salad with a slice of whole-grain bread or alongside grilled meats. It pairs well with a light white wine or sparkling water. Consider adding avocado slices for an extra creaminess.
Storage and reheating tips
Store leftovers in an airtight container in the fridge for up to 2 days. The salad is best eaten fresh but can be refrigerated. Avoid freezing, as the texture of the cucumbers will change.
Helpful cooking tips
- Use fresh shrimp for the best flavor.
- Do not overcook the shrimp; they should be opaque.
- Let the salad sit for 10 minutes before serving to enhance the flavors.
Creative twists
- Substitute lime juice for lemon for a different tang.
- Add diced tomatoes for additional color and flavor.
- Include avocado for a creamier texture.
FAQ
Can I make this salad ahead of time?
Yes, prepare the salad a few hours in advance, but add the dressing right before serving.
What type of shrimp should I use?
Fresh, frozen, or pre-cooked shrimp all work; just ensure they are cleaned.
Can I add other vegetables?
Definitely. Bell peppers, corn, or carrots make great additions.
Refreshing Shrimp and Cucumber Salad
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Low-Calorie
Description
A crisp, refreshing salad featuring fresh cucumbers and succulent shrimp, perfect for warm days or as a healthy lunch.
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 cups cucumbers, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh dill, chopped
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper, to taste
Instructions
- Cook the shrimp in boiling water for 3-5 minutes until pink. Drain and cool.
- In a bowl, combine the cucumbers, red onion, and dill.
- In another bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Add the cooked shrimp to the vegetable mixture. Pour the dressing over and toss gently.
- Serve chilled or at room temperature.
Notes
Let the salad sit for 10 minutes before serving to enhance the flavors. Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg
Keywords: shrimp salad, cucumber salad, healthy lunch, low calorie salad