This Cucumber Shrimp Salad is light and fresh! Juicy shrimp meet crunchy cucumber, and it’s dressed simply with zesty lime juice.
Perfect for a warm day, this salad feels like a mini-vacation on your plate! I love serving it with some crispy tortilla chips for a delightful crunch.
Key Ingredients & Substitutions
Shrimp: I recommend using cooked shrimp for convenience. However, if you prefer fresh, raw shrimp, just boil or steam them until they turn pink. You can also substitute shrimp with cooked chicken or tofu for a different twist!
Cucumbers: English cucumbers are great for this salad as their skin is thinner and they have fewer seeds. If they’re unavailable, regular cucumbers work too! You can also substitute with radishes for a peppery crunch.
Cilantro: This adds freshness, but if you’re not a fan, try parsley or even basil instead. Both will give a lovely flavor but change the vibe a bit.
Lime Juice: Fresh lime juice brings a zesty flavor. If lime isn’t available, you can use lemon juice, but it will taste slightly different. A splash of vinegar can also work in a pinch!
How Do I Make Sure My Cucumber Stays Crisp?
The key to a crunchy cucumber in this salad is all about moisture control. After slicing the cucumbers, sprinkling a little salt helps draw out excess water. Here’s how:
- Salt the sliced cucumbers lightly.
- Let them sit for about 10 minutes.
- Pat them dry with a paper towel before mixing them with the rest of the ingredients.
This technique keeps the cucumbers crisp and prevents the salad from becoming watery!
Refreshing Cucumber Shrimp Salad
Ingredients You’ll Need:
For the Salad:
- 1 lb cooked shrimp, peeled and deveined
- 2 large cucumbers, thinly sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeds removed and finely chopped (optional for a hint of spice)
For the Dressing:
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 teaspoon honey or agave nectar
- Salt and black pepper to taste
How Much Time Will You Need?
This refreshing salad requires about 20 minutes of prep time, plus an additional 15-20 minutes to chill in the refrigerator. Perfect for a quick meal or as a side dish!
Step-by-Step Instructions:
1. Prepare the Shrimp:
Start by checking your shrimp. If they are not already cooked and deveined, bring a pot of water to a boil. Add shrimp and cook until they turn pink, which should take about 3-5 minutes. Once done, drain and let them cool.
2. Slice the Veggies:
While the shrimp cools, wash and thinly slice your cucumbers and red onion. If you’d like, sprinkle a bit of salt on the cucumber slices and let them sit for about 10 minutes. This helps to draw out excess moisture and keeps the salad crunchy. Pat them dry afterward.
3. Mix the Salad Ingredients:
In a large mixing bowl, combine the chilled shrimp, sliced cucumbers, red onion, chopped cilantro, and jalapeño (if using). Give it all a good stir to mix the ingredients together.
4. Whisk Up the Dressing:
In a small bowl, whisk together the fresh lime juice, olive oil, honey (or agave nectar), and a pinch of salt and pepper. This dressing adds that zesty kick to your salad!
5. Combine and Chill:
Pour the dressing over the shrimp and veggie mixture, and toss gently to coat everything well. Cover the bowl and refrigerate for at least 15-20 minutes to let the flavors blend beautifully.
6. Serve and Enjoy:
Once ready, take it out of the fridge, give it a gentle toss, and serve chilled. If you like, you can garnish it with some extra cilantro for a pop of color. Enjoy your cool, refreshing salad!
Can I Use Frozen Shrimp for This Salad?
Yes, you can use frozen shrimp! Just make sure to thaw them completely before cooking. An easy way to do this is by placing them in a sealed bag and submerging them in cold water for about 15-20 minutes. Once thawed, cook them as directed in the recipe.
What Can I Use Instead of Honey or Agave Nectar?
If you prefer not to use honey or agave, you can substitute with maple syrup or a sugar substitute like stevia. Just keep in mind that these might change the flavor slightly, but they will still add some sweetness to the dressing!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. The cucumbers may soften a bit, so for the best texture, enjoy the salad fresh if possible. Give it a gentle stir before eating!
Can I Make This Salad Ahead of Time?
Absolutely! You can prepare the salad and keep it in the fridge for about 2 hours before serving. However, if you’re making it the day before, consider adding the dressing just before serving to keep the cucumbers crisp.
