I’m really excited about this shrimp salad because it effortlessly combines juicy shrimp, crisp cucumbers, and a mix of fresh herbs with a tangy lime dressing that brings all the flavors together. It feels light yet satisfying, making it my go-to dish for a refreshing, healthy meal on warm days.

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This Cucumber Shrimp Salad recipe is my go-to for a refreshing summer meal. I start with 1 lb raw shrimp, peeled and deveined, which gives a lean protein boost.

Then I dice 2 medium cucumbers and mix them with 1/3 cup thinly sliced green onions, 1/4 cup chopped fresh cilantro and a bit of 1/4 cup chopped fresh mint leaves to bring out a crisp flavor profile. I also add 1 small jalapeno, seeded and finely chopped, so the salad gets a slight spicy kick without overpowering the dish.

The dressing is super simple consisting of 1/4 cup freshly squeezed lime juice, 2 tablespoons olive oil, 1 clove minced garlic, 1 teaspoon honey and a pinch of salt and pepper. This salad is loaded with nutrients and balances fresh seafood with vitamin rich veggies making it a delicious option for a healthy seafood salad I love to serve.

Why I Like this Recipe

I love this recipe because:
1. I really enjoy how the shrimp is cooked just right, giving it a tender texture and a nice burst of flavor every time I take a bite.
2. I like that the dish has a mix of fresh ingredients like cucumbers, green onions, cilantro, and mint; they all come together to make it taste light and refreshing.
3. I appreciate the homemade lime dressing that adds a zingy, tangy flavor – it’s simple yet makes a huge difference in the overall taste.
4. I enjoy making it because it’s super easy to prepare and perfect for a hot day when I need something healthy and refreshing.

This healthy cucumber shrimp salad is pretty much the perfect summer dish; it’s loaded with juicy shrimp, crisp cucumbers, fresh green onions, and loads of herbs, all bathed in a creamy lime dressing. Its like getting a burst of summer in every bite and it’s so easy to whip up even if you’re in a rush. I really dig how the flavors mix together and make me feel refreshed on a warm day. Give it a try when you need a quick and tasty salad that feels both healthy and satisfying.

Ingredients

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Shrimp: Provides lean protein, tastes mildly sweet, and is low in fat.
Cucumbers: Crunchy and hydrating, add fiber, vitamins, and a fresh base.
Cilantro: Bright, zesty herb loaded with antioxidants that help detoxify the body.
Mint: Cooling flavor that adds complexity and aids digestion during the meal.
Jalapeno: Brings a spicy kick rich in vitamin C; adjust for personal heat preference.
Lime juice: Adds tangy acidity that brightens flavors while balancing the overall taste.
Olive oil: Extra virgin olive oil nourishes with healthy fats and enhances the dressing texture.
Garlic: Minced garlic infuses a savory depth rich in aroma and beneficial compounds.
Honey: Honey or agave provides a subtle sweetness, rounding out the tangy dressing flavors.

Ingredient Quantities

1 lb raw shrimp, peeled and deveined

2 medium cucumbers, diced

1/3 cup thinly sliced green onions

1/4 cup chopped fresh cilantro

1/4 cup chopped fresh mint leaves

1 small jalapeno, seeded and finely chopped (adjust based on your spice preference)

For the dressing: 1/4 cup freshly squeezed lime juice

2 tablespoons olive oil

1 clove garlic, minced

1 teaspoon honey (or agave nectar)

Salt and pepper, to taste

How to Make this

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1. Bring a large pot of salted water to a boil and add in the shrimp. Cook them for about 2 to 3 minutes until they turn pink and opaque, then drain and let them cool a little.

2. While the shrimp is cooking, dice the cucumbers, thinly slice the green onions, and chop the cilantro and mint leaves. Don’t forget to fine chop the jalapeno as well.

3. In a small bowl, mix together the lime juice, olive oil, minced garlic, and honey. Stir well and season with a pinch of salt and pepper.

4. Once the shrimp are cool, toss them in a big bowl with the diced cucumbers, green onions, cilantro, mint, and chopped jalapeno.

5. Drizzle the lime dressing over the salad and gently toss everything together so the flavors mix nicely.

6. Give it a taste and adjust the salt, pepper, or even a bit more lime juice if you think it needs more zing.

7. Cover the bowl and let the salad chill in the fridge for at least 15 to 20 minutes so the flavors blend well.

8. Serve chilled, and if you like, you can add a bed of greens under the salad for some extra crunch.

9. Enjoy your refreshing cucumber shrimp salad on a warm summer day!

Equipment Needed

1. A large pot to bring salted water to a boil for cooking the shrimp.
2. A colander for draining the shrimp once they are cooked.
3. A sharp knife for chopping cucumbers, green onions, cilantro, mint, and jalapeno.
4. A cutting board to use with the knife.
5. A small bowl for whisking together the dressing ingredients.
6. A whisk or fork to mix the lime juice, olive oil, garlic, and honey.
7. A large mixing bowl to combine the shrimp with the veggies.
8. Measuring cups and spoons to measure the lime juice, olive oil, honey, and seasonings.
9. A large spoon or salad tongs for gently tossing the salad.
10. A bowl cover or plastic wrap to chill the salad in the fridge.

FAQ

Can I use cooked shrimp instead of raw? Yes, you can use cooked shrimp if you prefer. Just make sure to add them at the end so they don't get overcooked and rubbery.

Can I use frozen shrimp? Sure thing, but be sure to thaw them completely and pat dry before cooking to avoid extra water in your salad.

Is this a spicy salad? Not really, but you can totally adjust the heat by adding more or less jalapeno based on what you like.

How do I know when the shrimp are done? They’ll turn pink and firm up when they're cooked. Just be careful to not overcook 'em or they'll get tough.

Can I store leftovers? Yep, you can keep it in the fridge for about 1 day. After that, it's best to enjoy it fresh so the flavors don't lose their zing.

Cucumber Shrimp Salad Recipe Substitutions and Variations

If you don’t have shrimp, you can try scallops or even chicken, though it’ll change the flavor a bit
If cucumbers aren’t available, diced zucchini works pretty well for that crunch
If you ran out of mint, basil is a good alternative for a fresh twist
If you lack green onions, chives or a little bit of red onion can be used instead

Pro Tips

1. Make sure you dont overcook the shrimp cuz they get really rubbery if you leave them in too long. Keep a close eye on them and take them out when they just turn pink.

2. Let the salad chill in the fridge for at least 15-20 minutes before eating so that all the flavors mix together well. Trust me, it really makes a difference.

3. Adjust the spice level by using just less jalapeno if you’re not into too much heat. You can always add a bit more later if you wanna kick up the flavor.

4. For extra crunch and color, serve the shrimp salad on a bed of mixed greens and drizzle a little extra lime dressing on top right before serving.