Cucumber Shrimp Salad
A bright and refreshing shrimp salad with crisp cucumbers, creamy avocado, and a tangy dressing, perfect for any occasion.
Ingredients
Main Ingredients
- 1 pound shrimp, peeled and deveined (16–20 count) fresh or thawed frozen; tail-off for easy eating
- 2 large cucumbers, thinly sliced or shaved Persian cucumbers work beautifully for tender skins
- 1 small red onion, thinly sliced soaks in the dressing and turns sweet
- 1 medium avocado, diced adds creaminess and a luxurious mouthfeel
- 1 cup cherry tomatoes, halved for juicy pops of color
- 2 tablespoons fresh dill, chopped bright and aromatic
Dressing Ingredients
- 3 tablespoons extra-virgin olive oil the backbone of the dressing
- 2 tablespoons rice vinegar or white wine vinegar for a clean, tangy lift
- 1 tablespoon Dijon mustard adds depth and slight heat
- 1 clove garlic, minced warming and savory
- to taste salt and freshly ground black pepper
- pinch red pepper flakes (optional) for a gentle heat
Instructions
Preparation
- Pat the shrimp dry and season lightly with salt and pepper. If cooking, heat a skillet over medium-high heat with a drizzle of oil. Sear the shrimp 1–2 minutes per side until pink and opaque; set aside to cool slightly. If using pre-cooked shrimp, simply thaw and rinse.
- While the shrimp cooks, slice the cucumbers thinly—use a mandoline or sharp knife for paper-thin rounds. Lay them in a large bowl.
- Add red onion, halved cherry tomatoes, diced avocado, and chopped dill to the bowl.
- Whisk together the dressing: olive oil, rice vinegar, Dijon mustard, minced garlic, salt and pepper.
- Toss the vegetables with the dressing, then fold in the shrimp. If the shrimp is still warm, let the salad sit for 5 minutes.
- Finish with a scattering of fresh dill and a final crack of black pepper. Serve immediately, or chill briefly.
Notes
For variations, swap herbs like cilantro for a different flavor profile, add orange segments for a festive touch, or use Greek yogurt for a tangier dressing. The salad can also be served over greens or grains for a heartier meal. Leftovers can be refrigerated for up to 2 days but should be stored without the dressing to maintain crispness.