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Shrimp and Cucumber Salad

A cool and refreshing salad that combines protein-packed shrimp with crisp cucumbers, cherry tomatoes, and a zesty lemon dressing, perfect for hot summer days.
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Prep Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound cooked shrimp, peeled and deveined fresh or frozen works too
  • 2 medium cucumbers, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely diced or half if you’re feeling onion-sensitive
  • 1 handful fresh dill, chopped basil or parsley also works
Dressing
  • 1 juice lemon for a citrus zing
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Method
 

Preparation
  1. In a large mixing bowl, toss the shrimp, cucumbers, cherry tomatoes, and red onion together.
  2. In a separate small bowl, mix together the lemon juice, olive oil, and a sprinkle of salt and pepper.
  3. Drizzle the dressing over the salad mix and add the fresh dill, gently tossing everything together.
Chill and Serve
  1. Let the salad sit in the fridge for about 15-30 minutes to allow the flavors to mingle.
  2. Serve in a hollowed cucumber or on a pretty plate.

Notes

For frozen shrimp, thaw in cold water for about 15 minutes. Store leftovers in an airtight container for up to 2 days. Add jalapeños or red pepper flakes for spiciness.