This is a must-try cucumber shrimp salad! Instead of the traditional dressing, I’ve crafted a refreshing blend of fresh ingredients. Juicy shrimp mixed with fresh tomatoes, crisp cucumbers, zesty cilantro, tangy lime, jalapeño, and creamy avocado. It’s a burst of vibrant flavors in every bite, perfect for savoring solo or scooping up with crunchy chips. This is so incredibly delicious it is not to be missed!

Why You Will Love This Shrimp Salad

It’s refreshing and easy to make!
It’s made with fresh ingredients like cucumber, tomatoes, cilantro, avocado, lime, and onion.
No Greek yogurt, mayonnaise, sour cream, or dressing is needed for this shrimp salad.
The lime juice is all you need to brighten the dish and bring the salad together.
Use frozen cooked shrimp to keep it simple and easy.
This recipe is dairy-free and gluten-free!

What Is Shrimp Cucumber Salad?

This shrimp cucumber salad is a light and refreshing dish. It combines cooked shrimp with fresh ingredients such as crisp cucumber, creamy avocado, juicy tomatoes, and tangy and refreshing lime juice. It’s the ultimate summer appetizer, lunch, or dinner. We kept this recipe simple and fresh. It comes together quickly for a delicious shrimp salad!

Ingredients Needed

Shrimp: Use one pound of cooked shrimp for this recipe. You can defrost frozen cooked shrimp or peel, devein, and cook the shrimp yourself.
Cucumber: Dice an English cucumber. Remove the seeds from the cucumber.
Onion: Dice a white, sweet, or red onion.
Tomatoes: Dice four large Roma tomatoes.
Cilantro: Wash and dry the fresh cilantro. Then, remove the stems and finely chop the cilantro leaves.
Avocado: Dice one medium avocado, remove the peel and seed.
Jalapeño: Seed and finely dice the jalapeño.
Lime: Freshly squeeze the lime juice from two limes.
Salt: Add salt to enhance the flavors.

What Shrimp To Use

You can use frozen cooked shrimp for this recipe. Or, cook fresh shrimp. Either way, ensure the shrimp is peeled, deveined, and fully cooked.

If using frozen cooked shrimp, defrost it in a strainer under cold running water in the sink. Once defrosted, pat it dry.

If you are using fresh shrimp, peel and devein it. Then, boil or sauté the shrimp. For boiling, cook the shrimp in salted water for 2-3 minutes, until the shrimp turn pink and opaque and are fully cooked. For sautéing, cook them in a small amount of olive oil for 2-3 minutes per side until fully cooked.

How To Make Cucumber Shrimp Salad

Step 1: Wash and dry the English cucumber. Then, cut the ends off the cucumber and slice it to remove the seeds. Then, dice the cucumber.

Step 2: Dice the onion and tomatoes. Also, dice the avocado. Then, seed and finely dice the jalapeño. After that, wash and dry the cilantro. From there, remove the cilantro stems and chop the leaves.

Step 3: Ensure the shrimp is peeled and deveined. Fully cook fresh shrimp or use frozen cooked shrimp. To defrost frozen shrimp, place it in a colander under cold running water in the sink.

Step 4: Once defrosted, pat dry the cooked shrimp and add it to a large bowl. Or, chop the shrimp into smaller pieces before adding it.

Step 5: Add the cucumber, onion, tomatoes, cilantro, avocado, and jalapeño to the bowl. After that, add the freshly squeezed lime juice and salt.

Step 6: Thoroughly mix the ingredients. Then, enjoy or chill the cucumber shrimp salad in the fridge.

How To Serve Shrimp Salad

On a Plate: Arrange the cucumber shrimp salad on individual plates when ready to serve. Garnish with additional chopped cilantro or a wedge of lime.
With Tortilla Chips: Dig into this shrimp salad with your favorite tortilla chips.
Lettuce: Serve this shrimp salad on lettuce leaves or make lettuce wraps.
Tomato or Avocado: Stuff a tomato or avocado with this shrimp salad.

Expert Tips

Chop The Shrimp: Once cooked, you can leave the shrimp whole or chop it into smaller bite-sized pieces.
Cook The Shrimp: Ensure the shrimp is fully cooked before assembling the salad. You can cook the shrimp yourself or defrost frozen cooked shrimp.
Refrigerate Before Serving: Let the prepared salad chill in the refrigerator for at least 30 minutes before serving. It allows the flavors to meld.
Evenly Cut: Cut the cucumber and other ingredients into even-sized pieces for an even texture in your salad and a visually appealing presentation.
Fresh Herbs: We added chopped fresh cilantro to this shrimp salad for a fresh flavor. If you don’t like cilantro, omit it, or substitute it with chopped fresh basil or flat-leaf parsley.

Storage Instructions

Leftovers of this shrimp cucumber salad can be stored in an airtight container in the refrigerator for up to one day.

Variations

Make It Spicy: Add more jalapeño or some jalapeño seeds to make this cucumber shrimp salad spicier.
Add Fruit: You can incorporate diced fruits such as pineapple or mango.
Type Of Onion To Use: You can use a diced red, white, or sweet onion for this recipe, depending on which flavor you prefer.

Frequently Asked Questions

What Kind Of Cucumber Should I Use?

I like to use an English cucumber for this recipe. English or Persian cucumbers are ideal as they have fewer seeds and thin skins. If you use a regular cucumber instead, peel it and remove the seeds. I even like to remove the seeds from the English cucumber so it adds a crispy, crunchy texture.

How Long Does Cucumber Shrimp Salad Last?

This cucumber shrimp salad is best consumed within the day you make it so the avocado and other ingredients stay fresh. Store leftovers in an airtight container in the fridge for up to one day.

Is Cucumber Shrimp Salad Healthy?

Yes, this cucumber shrimp salad is a healthy option. It’s high in protein from the shrimp and low in calories. Also, it contains various vegetables and fresh ingredients. This salad comes together with a squeeze of fresh lime juice, rather than a dressing, which keeps it lighter and healthier.

More Recipes To Try Next!

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