Cucumber Shrimp Salad: Easy, Fresh Recipe with Lime & Herbs!

What Makes This Cucumber Shrimp Salad Irresistible

This salad shines because it balances texture and flavor so well: cool cucumber against tender shrimp, dill and lemon lifting everything up, and a smooth dressing that doesn’t overpower. It’s quick to assemble, flexible with add-ins, and endlessly refreshing. The best part? It’s light yet filling, with plenty of protein and a bright finish that makes it feel like a little celebration on a plate.

What You’ll Need: Ingredients for Cucumber Shrimp Salad

• Large shrimp (1 lb, peeled and deveined) — The star of the salad; sweet, tender protein that pairs beautifully with citrus and herbs. Use pre-cooked for speed or raw for the freshest texture.
• English cucumber (1 large) or Persian cucumbers (3–4 small) — Thin-skinned, crisp, and low in seeds; they keep the salad cool and crunchy without getting mushy.
• Red onion (1/4 small, thinly sliced) — Adds a gentle bite and color contrast; soaking slices briefly in cold water softens sharpness if needed.
• Cherry or grape tomatoes (1 cup, halved) — Juicy and sweet; they brighten the salad and add vibrant pops of color.
• Fresh dill (2 tablespoons, chopped) — Classic with shrimp and cucumber; provides a fresh, herby aroma.
• Fresh parsley or mint (2 tablespoons, chopped) — Offers a clean, leafy lift; parsley is earthier, mint is cooler—choose your vibe.
• Lemon (zest and 2–3 tablespoons juice) — The flavor backbone; zest for fragrance, juice for brightness and balance.
• Garlic (1 small clove, finely grated or minced) — A subtle savory note that deepens the dressing without overpowering it.
• Greek yogurt, 2% (1/2 cup) — Creates a creamy, tangy base for the dressing with a lighter feel than mayonnaise.
• Extra-virgin olive oil (1–2 tablespoons) — Adds silkiness to the dressing and helps flavors cling to the salad.
• Dijon mustard (1 teaspoon) — Helps emulsify the dressing and lends gentle warmth.
• Honey or sugar (1 teaspoon) — Balances acidity; just enough to round out the flavors.
• Sea salt and freshly ground black pepper — Essential seasoning that makes every ingredient sing.
• Crushed red pepper flakes (pinch, optional) — A whisper of heat to wake up the palate.
• Optional add-ins — Avocado (creaminess), feta (tangy richness), capers (briny pop), or cooked quinoa (hearty boost). Each adds a new spin depending on what you’re craving.

How to Make It: Step-by-Step Cucumber Shrimp Salad

1. Prep the shrimp. If using raw shrimp, bring a medium pot of well-salted water to a gentle boil with a strip of lemon peel if you like. Add shrimp and simmer 1–2 minutes, just until they curl and turn opaque. Immediately transfer to an ice bath to stop the cooking, then drain and pat very dry. If using pre-cooked shrimp, thaw (if frozen), rinse, and thoroughly pat dry. Dry shrimp equals more flavor and a crisper salad.
2. Slice the cucumber. Cut into thin half-moons or ribbons with a mandolin or sharp knife. Place in a colander, sprinkle with a small pinch of salt, and let sit 10 minutes to draw out excess water. Gently blot or shake off moisture. This quick salting step keeps your salad crisp, not watery.
3. Soften the onion (optional). If you’re sensitive to raw onion, soak the slices in cold water for 5 minutes, then drain and pat dry. This tames sharpness while keeping the crunch.
4. Make the dressing. In a bowl, whisk together Greek yogurt, lemon zest, lemon juice, olive oil, Dijon, honey, and garlic. Season with salt, black pepper, and a pinch of red pepper flakes if you enjoy a little heat. Taste and adjust—more lemon for brightness, a drizzle more honey to smooth edges, or extra olive oil for a silkier texture.
5. Toss the salad. In a large mixing bowl, combine the shrimp, cucumbers, red onion, tomatoes, dill, and parsley or mint. Spoon in most of the dressing and toss gently to coat, adding the rest if needed. Start with less dressing than you think; you can always add more.
6. Chill to meld flavors. Cover and refrigerate for 15–30 minutes. This brief rest allows the herbs, lemon, and garlic to infuse, while the cucumbers stay crisp.
7. Finish and serve. Taste and adjust seasoning again with salt, pepper, or lemon. Fold in any optional add-ins like avocado or feta. Serve in bowls as is, scoop into lettuce cups, spoon over mixed greens, or pile onto toasted sourdough for a satisfying open-faced sandwich.

Time & Prep at a Glance

One of the pleasures of this salad is how quickly it comes together. If you’re using pre-cooked shrimp, the process is mostly chopping and whisking; if you’re cooking raw shrimp, the poach is just a couple of minutes.

• Prep time: 20 minutes (includes slicing, dressing, and quick salting of cucumber)
• Cook time: 2–3 minutes for shrimp (skip if using pre-cooked)
• Chill time: 15–30 minutes for best flavor melding
• Total time: About 35–45 minutes
• Yield: Serves 4 as a light main or 6 as a side

You’ll know it’s ready when the shrimp are chilled and plump, the cucumbers are crisp, and the dressing tastes bright and balanced. If you’re in a rush, you can serve it right away; just know that a short chill makes the flavors bloom.

Pro Tips for Spot-On Results

• Don’t overcook the shrimp. Pull them as soon as they turn pink and opaque. Overcooked shrimp turn rubbery quickly.
• Pat everything dry. Moisture dilutes flavor. Dry shrimp, blot cucumbers after salting, and shake excess water off onions if you soaked them.
• Taste as you go. The lemon-honey balance is personal. Add lemon for zing, a pinch of salt for focus, and a tiny touch more honey to round out the edges.
• Use the right cucumbers. English or Persian cucumbers hold up best. If using garden cucumbers, peel and scoop out seeds for the cleanest texture.
• Dress lightly at first. Cucumbers release a bit of water over time. Start with less dressing, then add more just before serving if the salad looks thirsty.
• Make-ahead strategy. Prep components separately (shrimp, sliced cucumbers, chopped herbs, dressing) and combine just before serving. This keeps everything crisp.
• Adjust for dietary needs. For dairy-free, swap yogurt for extra olive oil (2–3 tablespoons total) and an extra dash of Dijon for body, or use a light mayonnaise. For low-carb, skip honey and add a pinch of sweetener or simply leave it out.
• Texture boosters. A sprinkle of toasted almonds, pumpkin seeds, or sesame seeds adds a subtle crunch without overshadowing the shrimp.
• Temperature matters. Chill the salad, but serve it slightly cool rather than icy for the fullest flavor.

Nutrition at a Glance

These numbers are approximate and will vary with exact ingredients and add-ins, but here’s a snapshot per serving (based on 4 servings, using 2% Greek yogurt and 1–2 tablespoons olive oil):

For a heartier meal, serve over quinoa or greens. If you add feta or avocado, adjust the fat and calories accordingly. Either way, you’re getting a lean, protein-forward dish with a bright, fresh profile.

Your Questions, Answered

Can I use frozen shrimp?

Yes. Thaw them safely in the refrigerator overnight or quickly under cold running water, then pat very dry. If pre-cooked, you can use them as-is once thawed. If raw, poach briefly as directed; they’ll cook in about 1–2 minutes.

How long will this salad keep?

It’s best enjoyed within 24 hours for peak texture, but it can keep up to 2 days in the refrigerator. If making ahead, store the dressing separately and add just before serving to maintain crisp cucumbers.

Is this recipe gluten-free?

Yes, as written. Just check labels on your Dijon mustard and any optional add-ins like feta to be certain they’re certified gluten-free if needed.

A Warm Send-Off

There’s something quietly joyful about a bowl of Cucumber Shrimp Salad—the way the lemon brightens, the herbs whisper of summer, and the cool crunch gives you that little pause you didn’t know you needed. It’s simple food that still feels special, the kind of dish you can share at a picnic, pack for lunch, or set out before dinner and watch it disappear. Let this recipe be your easy win when you want fresh, light, and satisfying without fuss. And if you find yourself adding your own touches—extra dill, a handful of mint, a spoonful of capers—you’re doing it right. Happy cooking, and enjoy every crisp, bright bite.