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