Fresh Cucumber Shrimp Salad was one of the first warm-weather recipes I ever mastered after leaving the hustle of restaurant kitchens and settling into cooking at home. It started with memories of my grandmother slicing garden cucumbers into a bowl, a squeeze of lemon over it, always served cold. Later, while cooking in Southeast Asia, I was introduced to vibrant shrimp salads that were briny, refreshing, and perfectly balanced. This recipe is where those worlds meet, simple ingredients, bold flavors, and a dish you’ll want to share on every sunny day.
This light and zesty Fresh Cucumber Shrimp Salad has become a reader favorite because it’s not only easy to make, but it’s packed with flavor, crunch, and protein. Perfect for BBQs, light lunches, or make-ahead dinners, it’s a healthy, low-effort meal that feels anything but boring. Plus, it’s naturally low-carb and gluten-free, with easy swaps for dairy-free or meal-prep options.
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Fresh Cucumber Shrimp Salad: Easy, Crisp & Healthy Summer Favorite
- Total Time: 15 minutes
- Yield: 4 servings
Description
This light and zesty Fresh Cucumber Shrimp Salad is packed with flavor, crunch, and protein, perfect for BBQs, light lunches, or make-ahead dinners. With fresh ingredients and simple prep, it’s a refreshing dish you’ll return to all summer long.
Ingredients
- 1 lb cooked shrimp (peeled and deveined)
- 2 large cucumbers (sliced thin)
- 1 small red onion (sliced paper-thin)
- 1 cup cherry tomatoes (halved)
- 1 avocado (diced)
- 1/4 cup fresh cilantro or parsley (chopped)
- 1 clove garlic (minced)
- Juice of 2 limes
- 1 tbsp olive oil
- Salt and pepper to taste
- Optional: crumbled feta, chili flakes, or sliced radishes for garnish
Instructions
- Wash and slice cucumbers into thin rounds. Slice red onions paper-thin. Halve cherry tomatoes and dice the avocado.
- Rinse precooked shrimp under cold water and pat dry. If cooking raw shrimp, sauté in a bit of oil until pink (2-3 minutes per side).
- In a large bowl, combine cucumbers, onions, tomatoes, avocado, and shrimp. Add garlic, lime juice, and olive oil. Toss gently.
- Season with salt, pepper, and chopped herbs. Add chili flakes if desired.
- Chill the salad in the fridge for 15–30 minutes before serving to let the flavors blend.
Notes
Use English or Persian cucumbers for best texture. Pat shrimp dry to avoid excess moisture. Add avocado just before serving. For meal prep, store dressing separately and mix before eating. This salad is naturally gluten-free and low-carb.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Fusion
Fresh Ingredients That Shine
You won’t need any fancy ingredients, just fresh, everyday produce and shrimp that come together in a crisp, clean, and satisfying bowl.
Ingredients:
- 1 lb cooked shrimp (peeled and deveined)
- 2 large cucumbers (sliced thin)
- 1 small red onion (sliced paper-thin)
- 1 cup cherry tomatoes (halved)
- 1 avocado (diced)
- 1/4 cup fresh cilantro or parsley (chopped)
- 1 clove garlic (minced)
- Juice of 2 limes
- 1 tbsp olive oil
- Salt and pepper to taste
- Optional: crumbled feta, chili flakes, or sliced radishes for garnish
If you want something creamier, add a spoonful of Greek yogurt or use a tangy vinaigrette. But honestly, this salad’s clean flavor sings best with minimal dressing.
Step-by-Step Instructions
Making Fresh Cucumber Shrimp Salad is as simple as chop, toss, and chill.
- Prep the veggies: Wash and slice the cucumbers into thin rounds. Red onions should be sliced as thin as possible (a mandoline works great). Halve the cherry tomatoes and dice the avocado.
- Prepare the shrimp: If using precooked shrimp, rinse under cold water and pat dry. If you’re cooking raw shrimp, sauté them quickly in a little oil until pink and cooked through (about 2-3 minutes per side).
- Combine everything: In a large bowl, add cucumbers, onions, tomatoes, avocado, and shrimp. Add the garlic, lime juice, and olive oil. Toss gently.
- Season to taste: Add salt, pepper, and your chopped herbs. If you like heat, a pinch of chili flakes goes a long way.
- Chill & serve: Let the salad rest in the fridge for 15–30 minutes before serving. This helps the flavors blend and keeps everything cold and refreshing.
For more simple and vibrant salad recipes, check out this Chickpea Avocado Salad with Creamy Feta or the juicy Green Goddess Chicken Salad for another protein-packed bowl.
Tips for Success
- Use English cucumbers or Persian cucumbers for fewer seeds and a crunchier bite. If you’re using garden cucumbers, peel and de-seed them for the best texture.
- Drain everything well. Shrimp can release water, especially if previously frozen. Be sure to pat them dry to avoid a watery salad.
- Add avocado right before serving to prevent browning.
- Meal prep tip: Store the dressing separately if making ahead. Add avocado and herbs just before eating.
- Serve chilled for the ultimate summer lunch.
And if you’re meal-prepping, you can pair this with a refreshing Strawberry Spinach Salad or serve it with Mexican Salad with Cilantro Lime Dressing for a colorful lunch spread.
Simple Variations
1. Gluten-Free:
This salad is naturally gluten-free. Just double-check any add-ons like crumbled cheese or yogurt-based dressings.
2. Dairy-Free:
Skip the feta or creamy additions, or replace with vegan alternatives.
3. Add a crunch:
Try sliced radishes, chopped bell peppers, or a handful of sunflower seeds. Want something different? The Vegetarian Feta Potato Salad offers a great contrast to this dish with a starchy bite.
4. Make it spicy:
Thinly sliced jalapeños or a drizzle of sriracha can fire things up. Alternatively, swap lime juice with lemon and add Dijon for a sharp twist like in our Air Fryer Gnocchi Salad.
5. Make it a meal:
Serve over quinoa, bulgur, or greens. Or add boiled eggs or chickpeas for even more protein.
Storage Recommendations
Fresh Cucumber Shrimp Salad tastes best fresh, but here’s how to make it work for leftovers:
- In the fridge: Store leftovers in an airtight container for up to 2 days. Keep avocado and any creamy toppings separate if possible.
- Meal prep tip: Chop everything ahead but keep shrimp and avocado separate until serving. This keeps textures bright and prevents mushiness.
- Avoid freezing: Cucumbers and shrimp don’t thaw well for salad use.
Craving more no-lettuce salad ideas? This Non-Lettuce Salad Guide is full of inspiring bowl meals you’ll want to add to your rotation.
Frequently Asked Questions
1. Can I use frozen shrimp for this salad?
Absolutely. Just make sure it’s thawed completely, patted dry, and chilled before adding.
2. What’s the best cucumber to use?
English or Persian cucumbers are ideal. They’re crisp, sweet, and have fewer seeds.
3. Can I make it ahead of time?
Yes, just keep avocado and dressing separate. Mix everything fresh before serving.
4. Is this salad keto-friendly?
Yes, this recipe is naturally low-carb and great for a keto lifestyle.
Conclusion
There’s something wonderfully refreshing about a Fresh Cucumber Shrimp Salad, the crunch, the tang, and the sweet shrimp all come together in a bowl that’s both simple and impressive. Whether you’re serving it at a picnic, prepping your lunches for the week, or just craving something light and flavorful, this salad is the answer. It’s the kind of recipe that tastes like summer, cool, crisp, and satisfying. Try it once, and it might just become your new seasonal go-to.