Shrimp and Cucumber Salad
This shrimp and cucumber salad is light, refreshing, and full of flavor. Juicy shrimp, crisp cucumber, and a tangy dressing make it perfect for a quick lunch, appetizer, or side dish. It’s simple to prepare and ideal for warm weather meals.
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad, Appetizer
- Method: No-cook
- Cuisine: International
Ingredients
Scale
- 1 lb (450 g) cooked shrimp, peeled and deveined
- 1 large cucumber, thinly sliced (or 2 Persian cucumbers)
- 1/4 red onion, thinly sliced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (or sugar, optional for sweetness)
- Salt and black pepper, to taste
Instructions
- Prepare the shrimp:
- If the shrimp are not pre-cooked, boil them in salted water for 2–3 minutes until pink and opaque. Drain and rinse with cold water to cool. Pat dry and set aside.
- Slice the cucumber:
- Use a mandoline or sharp knife to slice the cucumber into thin rounds. Place in a large mixing bowl.
- Make the dressing:
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey (if using), salt, and pepper until well combined.
- Combine the salad:
- Add the cooked shrimp, cucumber slices, red onion, and fresh dill to the bowl. Pour the dressing over the top and toss gently to coat.
- Chill and serve:
- Cover and refrigerate the salad for at least 15 minutes to allow the flavors to meld. Serve cold as a light meal or side dish.
Notes
- For added texture, toss in sliced cherry tomatoes, avocado, or arugula.
- Swap fresh dill for parsley or cilantro if preferred.
- This salad can be made up to 1 day in advance but is best enjoyed fresh.
Find it online: https://ukfinda.com/shrimp-and-cucumber-salad/