Healthy Cucumber Shrimp Salad
A refreshing and bright summer salad featuring crisp cucumbers, chilled shrimp, and a tangy dressing that makes for a healthy meal option.
Ingredients
Main Ingredients
- 1 pound large shrimp, peeled and deveined, tails off Use frozen shrimp if needed, thawed.
- 2 large English cucumbers, thinly sliced Their thin skin keeps the salad tender and crisp.
- 1/2 small red onion, thinly sliced Soaks up dressing without overwhelming.
- 1 cup cherry tomatoes, halved Optional, for color and sweet juiciness.
- 1/4 cup fresh dill, chopped Bright, aromatic, and classic with cucumber and seafood.
- 1/4 cup fresh parsley, chopped Adds freshness and herbaceous depth.
Dressing Ingredients
- 3 tablespoons extra-virgin olive oil For silkiness and healthy fats.
- 2 tablespoons lemon juice The acid that makes flavors pop.
- 1 tablespoon rice vinegar or apple cider vinegar Adds gentle tang.
- 1 teaspoon Dijon mustard Binds the dressing and adds savory lift.
- 1 small clove garlic, minced Warming and subtle.
- to taste salt and freshly ground black pepper
Optional Ingredients
- 1/4 cup toasted almonds or pistachios For crunch and a nutty finish.
Instructions
Preparation
- Pat the shrimp dry and season lightly with salt and pepper.
- Heat a skillet over medium-high heat with a teaspoon of olive oil.
- Cook shrimp for 2–3 minutes per side until pink and just firm. Remove and chill briefly.
- While the shrimp cools, thinly slice cucumbers and red onion. If you like extra-crisp texture, put the cucumber slices in an ice bath for 5 minutes, then drain.
Make the Dressing
- In a small bowl, whisk together olive oil, lemon juice, rice vinegar, Dijon mustard, minced garlic, salt, and pepper until emulsified.
- Taste and adjust acid or salt as needed.
Assembly
- In a large bowl, combine cucumbers, red onion, tomatoes, dill, and parsley.
- Add the chilled shrimp and pour the dressing over everything.
- Toss gently so shrimp stays whole and cucumbers remain crisp.
- Scatter toasted nuts on top if using, and give one last gentle toss.
- Serve immediately or chill for 10–15 minutes to let flavors mingle.
Notes
Keep dressing separate until just before serving to preserve salad crunch. Store in an airtight container for up to 2 days. Refresh leftovers with more lemon and fresh herbs.