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Quick & Healthy Cucumber Shrimp Salad (No Cooking Needed!)

Cucumber Shrimp Salad

A quick, refreshing dish made with crisp cucumbers, tender shrimp, and a zesty homemade dressing—perfect for a healthy lunch or light dinner.

  • Total Time: 15 minutes
  • Yield: 2 main dish servings or 4 side servings 1x

Ingredients

Scale
  • 1 lb cooked shrimp (peeled and deveined, tails removed)
  • 1 large cucumber (sliced thin or diced)
  • ½ small red onion (thinly sliced)
  • 1 tablespoon fresh dill (chopped) or 1 tsp dried
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice (freshly squeezed)
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • Optional: 1 avocado (diced) for creaminess

Instructions

  1. If using frozen cooked shrimp, thaw completely and pat dry with a paper towel.
  2. Thinly slice the cucumber and red onion. If using avocado, dice it just before adding to avoid browning.
  3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until smooth.
  4. In a large bowl, add shrimp, cucumber, red onion, dill, and avocado (if using). Pour the dressing over the top.
  5. Gently toss everything together until evenly coated. Cover and chill for 10–15 minutes to let the flavors mingle.
  6. Serve cold as a side or a light main dish.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. For best texture, add avocado just before serving. Not freezer-friendly.

  • Author: Clara
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American

Nutrition

  • Serving Size: 1 side portion
  • Calories: 180
  • Sugar: 2g
  • Sodium: 550mg
  • Fat: 10g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 4g
  • Fiber: 1g
  • Protein: 18g
  • Cholesterol: 120mg

Keywords: shrimp salad, cucumber, light lunch, summer recipe, protein salad