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