Cucumber Shrimp Salad

Ingredients

• 454 g (1 pound)shrimp, peeled and deveined (16–20 count), fresh or thawed frozen; tail-off for easy eating
• 2 largecucumbers, thinly sliced or shaved
• 1 smallred onion, thinly sliced
• 1 mediumavocado, diced
• 150 g (1 cup)cherry tomatoes, halved
• 2 tablespoonsfresh dill, chopped
• 3 tablespoonsextra-virgin olive oil
• 2 tablespoonsrice vinegar or white wine vinegar
• 1 tablespoonDijon mustard
• 1 clovegarlic, minced
• to tastesalt and freshly ground black pepper
• 1 pinch (optional)red pepper flakes

Instructions

1. 1

   Cook the shrimp

   Pat the shrimp dry and season lightly with salt and pepper. To cook it, heat a skillet over medium-high heat with a drizzle of oil and sear the shrimp for 1–2 minutes per side, until pink and opaque. Set it aside to cool slightly. If using pre-cooked shrimp, thaw and rinse it instead.

2. 2

   Slice the cucumbers

   While the shrimp cooks, slice the cucumbers thinly with a mandoline or sharp knife. Put the slices in a large bowl.

3. 3

   Add the vegetables

   Add the red onion, halved cherry tomatoes, diced avocado and chopped dill to the bowl.

4. 4

   Whisk the dressing

   Whisk together the olive oil, rice vinegar, Dijon mustard, minced garlic, salt and pepper.

5. 5

   Toss the salad

   Toss the vegetables with the dressing, then gently fold in the shrimp. If the shrimp is still warm, leave the salad to sit for 5 minutes.

6. 6

   Finish and serve

   Scatter over fresh dill and add a final crack of black pepper. Serve immediately or chill briefly before serving.

What is cucumber shrimp salad?

This is a fresh, American-style salad built around shrimp, cucumber and a sharp, savoury dressing. It draws on the familiar combination of seafood and crisp vegetables, with avocado adding a creamy contrast.

Here, Dijon and vinegar give the olive oil dressing a clean tang, while dill brings an aromatic finish. The result is hearty enough for a light meal but still bright and refreshing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 25g protein, 15g carbs, 25g fat.

The shrimp provides most of the protein, while the cucumber, tomatoes and onion contribute carbohydrates. Olive oil and avocado supply much of the fat; serve a portion with leafy greens or another vegetable for a more balanced plate.

Choosing the shrimp

Fresh or thawed frozen shrimp both work; peeled and deveined shrimp makes preparation easier. Tail-off shrimp are especially convenient when the salad is served as a meal.

Cooked shrimp can be used directly after thawing and rinsing. If you cook raw shrimp, let it cool slightly before combining it with the avocado and vegetables.

Getting crisp cucumber

Thin slices let the dressing coat the cucumber evenly and make each forkful easy to eat. A mandoline gives consistent slices, but a sharp knife works well too.

Persian cucumbers are a useful choice if you prefer tender skins. Slice them shortly before serving so they stay crisp rather than sitting in the dressing for too long.

Balancing the dressing

Emulsion: whisk the oil, vinegar and Dijon together until they look blended, then stir in the garlic and seasoning. The mustard helps the dressing cling to the vegetables.

Seasoning: taste the dressing before tossing, keeping in mind that the shrimp will also be seasoned. Add the optional red pepper flakes here if you want a mild kick.

Handling the avocado

Cut the avocado into dice close to serving time to keep it looking fresh. Fold it in gently with the shrimp so it retains its shape.

Warm shrimp can soften the avocado and cucumber, so allow freshly cooked shrimp to cool slightly first. The recipe's 5-minute rest is useful if the shrimp is still warm after that.

When the salad is ready

The shrimp is done when it is pink and opaque; avoid cooking it longer than needed, as it can become firm and dry. With pre-cooked shrimp, simply thaw and rinse it rather than searing it.

Once dressed, the salad is best served straight away or after a brief chill. A final scattering of dill and black pepper adds freshness just before it reaches the table.

What to serve alongside

Serve the salad on its own for a light lunch, or pair it with crusty bread to catch the dressing. Boiled new potatoes or a simple grain side can make it more substantial.

For a larger spread, add a bowl of leafy greens or grilled vegetables. Keep accompaniments simply seasoned so they do not compete with the tangy dressing.

Recipe notes & tips

• Dry the shrimp well before searing so it browns rather than releasing excess moisture.
• Slice the cucumber evenly so it is easy to toss and eat.
• Use a large bowl to toss the salad without crushing the avocado.
• Taste the dressing before adding it all, then adjust the seasoning as needed.
• Add the fresh dill garnish and final pepper just before serving.

Variations

• Use lemon: Replace some of the vinegar with lemon juice for a citrus note.
• Add leafy greens: Toss in rocket or baby spinach just before serving.
• Make it spicier: Add more red pepper flakes to the dressing.
• Swap the herbs: Use chopped parsley instead of dill for a milder flavour.
• Add a salty finish: Scatter over a few capers before serving.

Common mistakes to avoid

• Overcooking the shrimp: Remove it as soon as it turns pink and opaque to keep it tender.
• Dressing too early: Toss shortly before serving so the cucumber stays crisp.
• Using warm shrimp: Let freshly cooked shrimp cool slightly before folding it in.
• Mashing the avocado: Fold it in gently at the end to keep the dice intact.
• Uneven cucumber slices: Use a mandoline or take care to cut the rounds to a similar thickness.

How to store

Store leftovers in an airtight container in the fridge and eat within 1 day for the best texture. The cucumber and avocado soften as they sit, so this salad is best made close to serving; avoid reheating it.

Frequently asked questions