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Cucumber Shrimp Salad

A light and nutritious cucumber shrimp salad that perfectly combines fresh vegetables and succulent shrimp, ideal for a quick meal.

  • Total Time: 15 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 pound cooked shrimp, tails removed
  • 1 large cucumber, diced and seeded
  • 1/4 cup red onion, diced
  • 1/4 cup bell pepper, diced (any color)
  • 2 tablespoons olive oil (or avocado oil)
  • 1 tablespoon lemon juice (freshly squeezed or bottled)
  • Salt and pepper, to taste
  • Fresh herbs for garnish (dill or parsley recommended)

Instructions

  1. Combine the cooked shrimp, diced cucumber, red onion, and bell pepper in a large bowl.
  2. Prepare the dressing by whisking together the olive oil, lemon juice, salt, and pepper in a small bowl.
  3. Toss the dressing over the shrimp and vegetables and mix to combine.
  4. Garnish with fresh herbs and serve immediately, or chill in the refrigerator for a refreshing meal.

Notes

Chill for at least 30 minutes to meld flavors. Use high-quality shrimp for the best taste, and experiment with different herbs.

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

Nutrition

  • Serving Size: 1 serving
  • Calories: 150
  • Sugar: 3g
  • Sodium: 400mg
  • Fat: 4g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 7g
  • Fiber: 2g
  • Protein: 25g
  • Cholesterol: 170mg

Keywords: cucumber shrimp salad, light meal, fresh ingredients, healthy salad, quick recipe