Fresh Cucumber Shrimp Salad: A Bright and Coastal Summer Staple.

There is a specific kind of culinary satisfaction that comes from a dish that requires almost no heat but delivers a massive payoff in flavor. This Fresh Cucumber Shrimp Salad is a testament to that philosophy. It is inspired by the coastal flavors of the Mediterranean and the Gulf, where seafood is treated with simplicity—relying on citrus, herbs, and the natural crunch of garden-fresh vegetables to do the heavy lifting.

I first started making this salad as a solution for those humid July evenings when the thought of a heavy meal felt overwhelming. I wanted something that possessed the protein power of a main course but the refreshing quality of a chilled appetizer. By poaching the shrimp in aromatics and pairing them with the watery snap of English cucumbers, you create a dish that feels like a luxury retreat on a plate. It’s a clean, honest recipe that celebrates the vibrancy of its ingredients without burying them under heavy dressings or complex techniques.

Ingredients

The Seafood and Greens

• 1 lb Large Shrimp: Peeled, deveined, and tails removed. Look for wild-caught for the best texture.
• 2 Large English Cucumbers: Sliced into half-moons. English cucumbers are preferred for their thin skin and lack of bitter seeds.¹
• 1/2 Small Red Onion: Very thinly sliced into half-moons.
• 1 Cup Cherry Tomatoes: Halved.
• 1/2 Cup Feta Cheese: Crumbled. This adds a necessary creamy, salty finish.
• 1/4 Cup Fresh Dill: Finely chopped.
• 1/4 Cup Fresh Flat-Leaf Parsley: Roughly chopped.

The Citrus Vinaigrette

• 3 Tablespoons Extra Virgin Olive Oil: A high-quality, peppery oil works best here.
• 2 Tablespoons Fresh Lemon Juice: About one juicy lemon.
• 1 Tablespoon White Wine Vinegar: For a sharp, bright tang.
• 1 Clove Garlic: Minced or grated.
• 1/2 Teaspoon Dried Oregano.
• 1/2 Teaspoon Sea Salt.
• 1/4 Teaspoon Black Pepper.

Instructions

1. Poach the Shrimp

Fill a medium pot with water and add a pinch of salt and a lemon slice. Bring to a boil, then add the shrimp. Turn off the heat immediately and let the shrimp sit in the hot water for 2 to 3 minutes until they turn pink and opaque. Immediately drain and plunge them into a bowl of ice water. This “shocking” process stops the cooking and ensures the shrimp stay tender and snappy rather than rubbery.

2. Prepare the Vegetables

While the shrimp are chilling, slice your cucumbers into half-moons. If the cucumbers feel particularly watery, you can toss them with a pinch of salt and let them sit in a colander for 10 minutes, then pat them dry. Halve the cherry tomatoes and slice the red onion as thinly as possible.

3. Whisk the Dressing

In a small glass jar or bowl, combine the olive oil, lemon juice, white wine vinegar, minced garlic, oregano, salt, and pepper. Whisk or shake until the dressing is emulsified. Taste it on a piece of cucumber—it should be sharp and bright.

4. Combine and Toss

In a large serving bowl, combine the chilled shrimp, cucumbers, tomatoes, and red onions. Pour the dressing over the ingredients and toss gently. We want to ensure every surface is coated in the citrus and garlic.

5. The Herb and Cheese Finish

Add the fresh dill, parsley, and crumbled feta cheese last. Fold them in gently so the feta doesn’t break down too much and cloud the dressing. The herbs should look green and vibrant against the pink shrimp.

Flavor & Texture Notes

The primary experience of this salad is brightness. The lemon juice and vinegar provide an immediate acidic lift that wakes up the palate. This is followed by the refreshing crunch of the cucumber and the savory, meaty snap of the chilled shrimp.

The red onion and garlic offer a subtle, spicy depth, while the fresh dill adds a floral, almost buttery herbal note. The feta cheese provides small pockets of creamy saltiness that balance the acidity of the citrus. It is a harmonious, light dish that leaves you feeling nourished and energized.

Tips & Variations

• The Avocado Addition: If you want a bit more healthy fat, fold in a diced avocado just before serving. It adds a buttery texture that pairs beautifully with the shrimp.
• Spice it Up: Add a pinch of red pepper flakes or a finely diced jalapeño if you prefer a bit of heat with your seafood.
• Grain Base: To make this a more substantial dinner, serve the salad over a bed of chilled quinoa or orzo pasta.
• The Onion Trick: If you find raw red onion too strong, soak the slices in cold water for ten minutes before adding them to the salad. This removes the “sulfury” bite while keeping the crunch.

Storage & Make-Ahead

• Refrigeration: This salad is best enjoyed within a few hours of assembly. The cucumbers will eventually release their juices and the shrimp can become slightly tougher if left in the acidic dressing for too long.
• Make-Ahead: You can poach the shrimp and chop the vegetables up to a day in advance. Store them separately in the fridge. Whisk the dressing and combine all elements about 30 minutes before you plan to eat.
• Storage: Leftovers will keep in an airtight container in the fridge for up to 24 hours, though the texture of the cucumbers will be softer the next day.

Serving Suggestions

Serve this salad in a wide, shallow bowl to show off the vibrant colors of the tomatoes and herbs. It is a fantastic standalone lunch, but it also works well as a side dish for grilled fish or a light chicken entree. It pairs perfectly with a crisp white wine like a Sauvignon Blanc or a dry Rosé. For a non-alcoholic option, a cold sparkling water with a twist of lime is the ideal companion.

FAQ

Can I use frozen shrimp?

Absolutely. Just ensure they are fully thawed and patted dry before poaching. If you buy pre-cooked frozen shrimp, skip the poaching step and simply thaw them and toss them in the salad.

Do I have to peel the cucumbers?

If you are using English or Persian cucumbers, the skin is thin and tender, so there is no need to peel. If you are using standard garden cucumbers, the skin can be bitter and tough, so it’s best to peel them or do a “striped” peel for aesthetic.

What if I don’t like dill?

Fresh basil or mint are excellent substitutes. Basil will give the salad a more traditional Italian feel, while mint will make it lean toward a Middle Eastern flavor profile.

Conclusion

Fresh Cucumber Shrimp Salad is a celebration of the simplicity of summer. It’s a recipe that encourages you to step away from the stovetop and enjoy the natural brilliance of fresh produce and quality seafood. By focusing on the balance of citrus, salt, and crunch, you create a dish that is as sophisticated as it is easy to prepare. Whether you’re hosting a garden lunch or just need a quick, healthy dinner, this salad is a reliable, vibrant option that never fails to satisfy. Give it a try when the sun is out and you want something that tastes exactly like a coastal breeze.