Zesty Shrimp and Cucumber Salad Recipe for Summer Freshness

Crisp cucumbers and succulent shrimp dance together in this refreshing salad recipe that promises cool comfort.

Summer’s heat calls for light, zesty meals packed with vibrant flavors.

Delicate seafood mingles with crunchy vegetables, creating a harmonious blend of textures.

Mediterranean-inspired ingredients bring a sophisticated touch to this simple dish.

Quick to assemble and bursting with freshness, this salad becomes your go-to meal for lazy afternoons.

Each bite delivers a burst of clean, bright notes that awaken your palate.

Pack this colorful creation for a picnic or enjoy as a light lunch that feels like a culinary mini-vacation.

You’ll want to savor every refreshing forkful of this delightful recipe.

Tips for Marinade, Chill Time, and Texture

• Quickly Cook Shrimp: Boil shrimp precisely for 2-3 minutes to prevent rubbery texture, ensuring they're pink and opaque for perfect tenderness.
• Slice Cucumber Evenly: Use a mandoline for uniform, paper-thin cucumber rounds that absorb dressing beautifully and create elegant presentation.
• Boost Dressing Flavor: Whisk dressing ingredients vigorously to emulsify, allowing honey and mustard to blend smoothly and enhance overall taste profile.
• Chill for Maximum Taste: Refrigerate salad for at least 15 minutes to let ingredients marinate, allowing flavors to develop and meld together deliciously.
• Keep Salad Fresh: Store in an airtight container for up to 24 hours, but add fresh dill just before serving to maintain bright, crisp herb flavor.

Keeping This Salad Fresh for Later

• Store leftover shrimp and cucumber salad in an airtight container within 2 hours of preparation. Keep refrigerated for up to 2 days.
• Allow salad to reach room temperature before storing to prevent condensation and maintain texture.
• Before storing, drain any excess dressing to prevent soggy cucumber slices and preserve crispness.
• This salad is best enjoyed cold. Avoid microwaving, as heating will make shrimp rubbery and cucumber soggy. If needed, let it sit at room temperature for 10-15 minutes before serving.

Best Pairings with This Light Dish

• Select a chilled Sauvignon Blanc or Pinot Grigio to complement the light, refreshing shrimp and cucumber flavors, enhancing the delicate seafood notes.
• Add a slice of rustic sourdough or baguette to provide a crunchy texture contrast and help soak up the zesty lemon-mustard dressing.
• Create a cocktail using cucumber-infused gin, tonic water, and a squeeze of lemon to mirror the salad's fresh ingredients and elevate the dining experience.
• Prepare a small side of quinoa mixed with fresh herbs like dill and parsley to add a nutritious and complementary grain element that supports the salad's clean taste profile.

Ways to Add Extra Crunch or Flavor

• Vegan Ocean Salad: Replace shrimp with marinated hearts of palm or king oyster mushrooms, sliced to mimic seafood texture. Use plant-based honey alternative like agave nectar.
• Mediterranean Protein Boost: Swap shrimp for grilled chicken or chickpeas. Add feta cheese and replace dill with fresh mint for a Mediterranean-inspired version.
• Low-Carb Protein Plate: Substitute cucumber with crisp lettuce or zucchini noodles. Use extra herbs like parsley and chives for added flavor complexity.
• Spicy Asian Remix: Add sriracha or gochujang to dressing. Replace red onion with green onions, and sprinkle toasted sesame seeds on top for an Asian-inspired profile.

Common Salad Questions, Answered

• How do I know if the shrimp are cooked properly?

The shrimp are fully cooked when they turn pink and opaque, typically after 2-3 minutes of boiling. Ensure they are firm to the touch and have a bright pink color throughout.

• Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Thaw them completely in the refrigerator before cooking, and pat them dry to remove excess moisture for the best texture.

• What if I don't have a mandoline for slicing cucumber?

No problem! Use a sharp knife to slice the cucumber into thin, even rounds. The key is to make the slices as uniform as possible for a consistent texture in the salad.

• Is it okay to substitute the herbs or dressing ingredients?

Feel free to swap fresh dill with other herbs like parsley or chives. For the dressing, you can adjust the mustard, honey, or lemon juice to suit your taste preferences while maintaining a similar balance of flavors.

Why Shrimp and Cucumber Salad Is Refreshing

• Packed with lean protein from shrimp and hydrating cucumber, this dish offers a nutritious and light option for hot days, keeping you cool and satisfied.
• Enjoy as a standalone light lunch, elegant appetizer, or side dish that impresses guests with minimal cooking skills required, suitable for casual gatherings or elegant dinners.
• Easily adapt the recipe by swapping ingredients like adding avocado, using different herbs, or adjusting dressing components to match personal taste preferences or dietary needs.

What You’ll Need for This Crisp Seafood Salad

• Shrimp: Sweet seafood that provides protein and delicate ocean flavor. Fresh or frozen shrimp work well. Wild-caught or farm-raised options available.

• Cucumber, Red Onion: Crisp vegetables adding freshness and crunch. English or Persian cucumbers recommended for less seeds. Sweet red onions preferred for milder taste.

• Olive Oil, Lemon Juice: Creates bright and tangy base for salad. Extra virgin olive oil recommended for best flavor. Fresh lemon juice preferred over bottled.
• Dijon Mustard: Provides subtle tang and helps emulsify dressing. Smooth Dijon works best for smooth texture.
• Honey: Optional ingredient for subtle sweetness. Balances acidity of lemon and sharpness of mustard.
• Salt, Black Pepper: Essential seasonings to enhance overall flavor profile. Freshly ground black pepper recommended.

• Fresh Dill: Adds delicate herbal note complementing seafood. Soft, feathery dill works best when freshly chopped.

How to Toss Shrimp and Cucumber with Balance

Step 1: Cook Succulent Shrimp

If shrimp are raw, boil them in salted water until they turn pink and become opaque. Quickly drain and rinse with cold water to stop cooking. Gently pat dry with paper towels and set aside.

Step 2: Slice Crisp Cucumber

Using a mandoline or sharp kitchen knife, slice cucumber into delicate, thin rounds. Transfer slices into a spacious mixing bowl.

Step 3: Whip Up Zesty Dressing

• Olive oil
• Fresh lemon juice
• Dijon mustard
• Honey
• Salt
• Black pepper

Whisk ingredients until they blend smoothly and create a vibrant, tangy mixture.

Step 4: Assemble Delightful Salad

• Cooked shrimp
• Thinly sliced red onion
• Chopped fresh dill

Pour prepared dressing over ingredients and gently toss to ensure even coating.

Step 5: Chill and Enjoy

Cover salad and refrigerate for minimum 15 minutes, allowing flavors to mingle and intensify. Serve chilled as a light, refreshing meal or accompanying side dish.

Shrimp And Cucumber Salad Recipe

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• Total Time: 15 minutes
• Yield: 4 1x

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Description

Cool Mediterranean flavors dance in this refreshing Shrimp and Cucumber Salad, promising a light and zesty culinary escape. Crisp cucumber, tender shrimp, and bright herbs combine for a perfect summer meal that refreshes and delights.

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Ingredients

Scale 1x2x3x

Proteins:

• 1 lb (450 g) cooked shrimp, peeled and deveined

Vegetables and Fresh Herbs:

• 1 large cucumber, thinly sliced (or 2 Persian cucumbers)
• ¼ red onion, thinly sliced
• 2 tablespoons fresh dill, chopped

Dressing and Seasonings:

• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt, to taste
• Black pepper, to taste

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Instructions

1. Poach the seafood in a pot of salted water, ensuring each morsel turns a vibrant pink and becomes completely opaque. This typically requires 2-3 minutes of cooking. Immediately transfer to an ice bath to halt the cooking process, then carefully pat dry with paper towels.
2. Utilize a mandoline or precision knife to create delicate, translucent cucumber slices. Aim for uniform thickness to ensure consistent texture throughout the salad.
3. Craft a zesty emulsion by vigorously whisking together bright citrus juice, robust olive oil, tangy Dijon mustard, and a touch of golden honey. Season with a pinch of sea salt and freshly cracked pepper to elevate the flavor profile.
4. Gently combine the chilled seafood with crisp cucumber rounds, thinly sliced crimson onion, and fragrant fresh dill in a spacious mixing bowl. Drizzle the prepared dressing over the ingredients, using a light touch to distribute the flavors evenly.
5. Allow the salad to rest in the refrigerator for approximately 15-20 minutes, enabling the ingredients to harmonize and develop a more complex taste. Serve thoroughly chilled as a refreshing appetizer or light summer meal.

Notes

• Perfectly cook shrimp by timing them precisely to avoid rubbery texture, ensuring they’re just pink and opaque without overcooking.
• Use fresh, crisp cucumber with thin slices to create a delicate texture that absorbs the dressing beautifully without becoming watery.
• Adjust dressing balance by tasting and tweaking lemon juice and honey for a zesty yet slightly sweet profile that complements the seafood.
• Make this dish low-carb and keto-friendly by replacing honey with a sugar-free sweetener and adding extra herbs for depth of flavor.

• Prep Time: 15 minutes
• Category: Lunch, Appetizer, Snacks
• Method: Boiling
• Cuisine: Asian

Nutrition

• Serving Size: 4
• Calories: 150
• Sugar: 2 g
• Sodium: 400 mg
• Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 1 g
• Protein: 18 g
• Cholesterol: 150 mg