Shrimp Cucumber Salad

The Shrimp Cucumber Salad is one of those recipes that brings back fond memories of warm summer days spent with friends and family. I can still remember the first time I made this dish—it was during a sunny afternoon barbecue, and the vibrant colors of the fresh ingredients just popped against the backdrop of green grass and blue skies. The refreshing crunch of cucumber paired with the succulent shrimp truly made it a hit among our guests. Every bite felt like a taste of summer, making it the perfect dish for hot days when you crave something light yet satisfying.

As I tossed the salad together, I was amazed at how simple yet delightful it was. The combination of fresh herbs, zesty lemon juice, and tender shrimp created a flavor explosion that had everyone coming back for seconds. Moreover, it’s so quick to prepare, which means you can spend less time in the kitchen and more time enjoying the company of your loved ones. This Shrimp Cucumber Salad has become my go-to dish for gatherings, perfect for impressing guests and satisfying my family’s cravings alike. I can’t wait to share this recipe with you so you can create your own summer memories!

What You Need for Shrimp Cucumber Salad

For this Shrimp Cucumber Salad, the ingredients are simple yet incredibly fresh. Each component plays a vital role in creating a balanced and flavorful dish. The key players like shrimp, cucumber, and mint come together beautifully, showcasing the essence of summer in every bite.

• 1 lb. frozen shrimp in the shell: The star of the dish! Opt for fresh shrimp when possible, but frozen works just as well. Make sure to thaw them properly before cooking.
• 1 tsp. Szeged fish rub: This optional seasoning adds a delightful flavor to the shrimp. If you have it on hand, it’s worth including!
• 1/2 tsp. hot pepper flakes: Another optional addition, these flakes give the salad a gentle kick. Adjust according to your taste.
• 2 cups diced cucumber: Crunchy and hydrating, cucumbers are perfect for this salad. They add a refreshing texture that complements the shrimp well.
• 1/2 cup packed mint leaves: Fresh mint brings a vibrant flavor and aroma to the dish, enhancing its summer feel.
• 3 T fresh-squeezed lemon juice: The acidity of lemon juice brightens up the flavors of the salad and elevates the overall taste.
• 1/2 tsp. ground cumin: This spice adds warmth and depth to the dressing. Feel free to adjust to your preference.
• 1/2 tsp. Sriracha sauce: A touch of this sauce can bring some heat to the salad. Add more or less depending on your spice tolerance.
• 1/2 tsp. Vege-Sal: A seasoning that can be adjusted to taste, or you can use regular salt.
• Fresh-ground black pepper: This is a must for seasoning the salad. It enhances all the flavors beautifully.
• 3 T extra virgin olive oil: This rich oil helps to tie all the flavors together in the salad dressing.

How to Make Shrimp Cucumber Salad

Making this Shrimp Cucumber Salad is a breeze, thanks to its straightforward steps. Let’s dive into the preparation process! You’ll be amazed at how quickly you can create this dish.

1. First, if you’re using frozen shrimp, make sure to thaw them overnight in the refrigerator. Once they’re thawed, drain them well to remove excess water.
2. Next, bring a medium-sized pot of water to a boil. Add the optional fish rub and hot pepper flakes, if using, for added flavor. Once boiling, gently add the shrimp and let them cook for exactly three minutes. It’s important to use a timer to avoid overcooking!
3. After three minutes, quickly drain the shrimp using a colander. To stop the cooking process, plunge them into a bowl of ice water immediately. This will help maintain their tender texture.
4. While the shrimp cool down, prep your other ingredients. Cut off the ends of the cucumbers and peel them if the skin is thick. You may want to scrape out any large seeds before dicing.
5. Dice the cucumbers into half-inch pieces and transfer them to a medium-sized salad bowl. Their crispness will add a refreshing crunch to the salad.
6. In a separate small bowl, whisk together the fresh-squeezed lemon juice, cumin, Sriracha, Vege-Sal, and fresh-ground black pepper. This will form your zesty dressing.
7. Gradually whisk in the olive oil until fully combined. For an even more robust flavor, start with a smaller amount of cumin and Sriracha and adjust to your taste.
8. Coarsely chop the mint using a chef’s knife and stir it into the dressing. Feel free to adjust the size of the mint pieces based on your preference; larger pieces can add a more pronounced flavor.
9. Once the shrimp have cooled down and drained thoroughly, check if they need to be patted dry with paper towels. Remove the shells, including the tail sections, and place the shelled shrimp into the bowl with the diced cucumbers.
10. Gently combine the shrimp and cucumbers, then pour in the lemon-mint dressing. Give it a good stir to incorporate all the flavors. Taste and see if you want to adjust the seasoning with a bit more salt, ground black pepper, or Sriracha.
11. The salad can be enjoyed immediately if you’re in a hurry, but I highly recommend chilling it for a few hours before serving. This allows the flavors to meld beautifully, resulting in an even better taste. It can keep in the fridge for a day or two, making it perfect for leftovers!

How to Switch It Up

Searching for ways to make this Shrimp Cucumber Salad your own? Here are some creative ideas to consider for variations!

• Add Avocado: Creamy avocado slices can elevate this salad and provide a delightful richness that complements the shrimp.
• Incorporate Other Veggies: Experiment with adding other vegetables like bell peppers or radishes for an added crunch and flavor.
• Change the Herbs: If you’re not a fan of mint, try swapping it out for fresh cilantro or basil for a different flavor profile.
• Use Different Proteins: While shrimp is the star, you can substitute with cooked chicken or even diced tofu for a vegetarian option.
• Make it a Wrap: For a fun twist, serve the salad in a wrap! Just add all your ingredients inside a tortilla for a portable meal.
• Experiment with Dressings: Try different dressings like a yogurt-based or tahini sauce for a new flavor experience.

Accompaniments for Shrimp Cucumber Salad

If you’re wondering what to serve alongside your Shrimp Cucumber Salad, I’ve got you covered with some delightful pairing suggestions!

• Grilled Vegetables: Their smoky flavor contrasts nicely with the freshness of the salad.
• Quinoa or Couscous: A light grain dish can help round out your meal. Both offer a great base to soak up any leftover dressing.
• Bread Rolls: Light and fluffy rolls are perfect for scooping up the salad. They add a comforting touch to your meal.
• Fruit Salad: A refreshing fruit salad can be a great way to cleanse the palate and complement the flavors of the shrimp.
• Perfect for Lunch: This salad is not just for dinner! It makes for a quick and easy lunch option that’s both satisfying and nutritious.
• Picnic Delight: If you’re heading outdoors, this salad is a fantastic addition to your picnic spread, keeping your meal light and fresh.
• Chilled Soup: Pairing with a chilled soup, like gazpacho, can create a wonderful balance of flavors and temperatures.

FAQ

Conclusion

The Shrimp Cucumber Salad is a bright and refreshing dish that perfectly captures the essence of summer. With its delightful combination of flavors and textures, this salad is sure to impress everyone at your table. I encourage you to try making it for your next gathering or a quick weeknight dinner. Your taste buds will thank you!

Shrimp Cucumber Salad

The perfect summer dish, Shrimp Cucumber Salad combines juicy shrimp and crunchy cucumbers with a zesty dressing. Refreshing and light, it's the ultimate way to satisfy your cravings on hot days. Whip it up for a quick weeknight dinner or bring it to your next gathering!

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Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 220

Ingredients Equipment Method

Ingredients

  

• 1 lb. frozen shrimp in the shell see notes
• 1 tsp. Szeged fish rub optional, to season water when cooking shrimp
• 1/2 tsp. hot pepper flakes optional, to season water when cooking shrimp
• 2 cups diced cucumber
• 1/2 cup packed mint leaves
• 3 T fresh-squeezed lemon juice see notes
• 1/2 tsp. ground cumin or more
• 1/2 tsp. Sriracha sauce more or less to taste
• 1/2 tsp. Vege-Sal or a little less if using regular salt
• to taste fresh-ground black pepper
• 3 T extra virgin olive oil

Equipment

• Large Pot
• Peeler
• Wooden Spoon
• Cutting Board
• Whisk
• Chef's Knife

Method

 

1. If using frozen shrimp, thaw overnight, then drain.
2. Bring a medium-sized pot of water to a boil, stir in fish rub and hot pepper flakes if using, then add shrimp and let boil exactly 3 minutes (use a timer).
3. After 3 minutes, drain shrimp quickly, plunge into a bowl of ice water, then pour into a colander placed in the sink and let the shrimp drain well while you prep other ingredients.
4. Cut end off cucumbers and peel if the skin is thick. (If there are very many seeds, I would scrape out the seeds with a spoon before I diced the cucumbers.)
5. Dice cucumbers into 1/2 inch pieces and place in medium-sized salad bowl.
6. In a small bowl, whisk together lemon juice, cumin, Sriracha Sauce, Vege-Sal or salt, and black pepper.
7. Then whisk in olive oil. (Start with smaller amount of cumin and Sriracha and add to taste.)
8. Coarsely chop mint using a chef’s knife and stir into dressing. (Next time I make this, I’d chop the mint in larger pieces than is shown in these photos, but chop it as big or small as you prefer.)
9. Check shrimp to be sure they have drained well enough to be quite dry, and pat dry with paper towels if needed.
10. Pull off shells, including pulling off tail section, and put each shelled shrimp into salad bowl with the cucumbers as you peel it.
11. When all shrimp are peeled and gently combined with cucumbers, stir in lemon-mint dressing, taste to see if you want to add a bit more salt, ground black pepper, or Sriracha (that would be Lydia, adding more Sriracha.)
12. The salad can be served immediately but it’s best when chilled for a few hours before serving.
13. This will keep in the fridge for a day or two.

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Meet Margot Vance

Founding Savor Feasts was my way of celebrating the art of generous cooking. I believe that food should be abundant, flavorful, and memorable. I personally cook, test, and photograph our recipes to ensure they bring a sense of occasion to your table, whether it is a simple dinner or a grand holiday celebration.