Can I Make this Cucumber Salad Ahead of Time?

Yes, cucumber shrimp salad can be made ahead with a little planning. For best results, prepare the shrimp, cucumbers, and dressing separately. Combine everything about 30 minutes before serving. This keeps the cucumbers crisp and prevents the salad from becoming watery.

How Long Does Cucumber Shrimp Salad Last?

Once assembled, cucumber shrimp salad is best eaten within 24 hours. While it may still be safe after that, the cucumbers tend to soften and release moisture, which affects texture and flavor. For the freshest taste, enjoy it the same day it’s made.

Can I Use Frozen Shrimp?

Absolutely. Frozen shrimp works very well for cucumber shrimp salad as long as it’s properly thawed. Thaw shrimp overnight in the refrigerator or under cold running water, then pat dry before cooking. This ensures good texture and flavor.

What Dressing Works Best with Shrimp and Cucumber?

Light, citrus-based dressings work best with shrimp and cucumber. Lemon juice, olive oil, and fresh herbs enhance the shrimp without overpowering it. Creamy dressings also work well, as long as they’re balanced with acidity.

Cucumber Shrimp Salad: The Best 15-Minute Healthy Meal

Cucumber Shrimp Salad – Light, Fresh, and Protein-Packed

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Cucumber Shrimp Salad is a light, refreshing, and protein-rich salad made with tender shrimp, crisp cucumbers, fresh herbs, and a bright lemon dressing. It is perfect for healthy lunches, light dinners, or summer meals.

Author: Emily
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
Category: Salad
Method: Boiling
Cuisine: American
Diet: Low Calorie

Ingredients

Scale

1 lb medium shrimp, peeled and deveined
2 large English cucumbers, sliced
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh dill or parsley, chopped
1/4 cup thinly sliced red onion (optional)

Cook Mode Prevent your screen from going dark

Instructions

Bring a pot of lightly salted water to a gentle boil.
Add the shrimp and cook for 2–3 minutes until pink and opaque.
Transfer the shrimp to an ice bath to stop cooking, then drain and pat dry.
Wash and slice the cucumbers into thin rounds or half-moons.
In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper.
Add shrimp and cucumbers to a large bowl.
Pour the dressing over the salad and gently toss to combine.
Fold in fresh herbs and red onion if using, then chill for 15 minutes before serving.

Notes

Do not overcook shrimp to avoid a rubbery texture.
Drain cucumbers well to prevent excess moisture.
Dressing can be stored separately if making ahead.
Best consumed within 24 hours.

Nutrition

Serving Size: 1 cup
Calories: 190
Sugar: 3g
Sodium: 420mg
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 6.5g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 22g
Cholesterol: 170mg

Find it online: https://recipeshots.com/cucumber-shrimp-salad/