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    Home » Lunch & Light Meals » Salad

    Shrimp and Cucumber Salad

    Published: Jun 14, 2020 · Modified: Feb 23, 2021 by Cook This Again Mom

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    Pinterest image featuring shrimp and cucumber salad in a gray bowl
    Pinterest image featuring shrimp and cucumber salad in a gray bowl
    Pinterest image featuring shrimp and cucumber salad in a gray bowl
    Pinterest image featuring shrimp and cucumber salad in a gray bowl
    pinterest image graphic for shrimp salad

    Shrimp and Cucumber Salad with avocado and fresh dill because warm summertime days (and evenings) call for a light, and refreshing meal.

    overhead photo of shrimp salad in a gray bowl
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    • How to prepare this recipe
    • Recipe

    Recently my husband sent me an Instagram post from Will Cook For Smiles for her shrimp salad. He absolutely loves anything with shrimp, so I thought I would make some.

    Of course, as usual for me, our recipe ended up being completely different than the one he sent to me, so I will just say that this recipe is totally inspired by Avocado Shrimp Salad by Will Cook for Smiles. Go check out her site, it is awesome!

    And, because we all loved our recipe so much I have decided to write it up so that my husband and/or kids can prepare it whenever they want.

    Recipes you might also enjoy

    • Quick and Easy Shrimp Tacos
    • Chipotle Ranch Sauce
    • Rotisserie Chicken Macaroni Salad
    • Red Potato Salad
    • Shrimp and Cauliflower Stir-Fry
    Over head picture of cooked shrimp, avocado, cucumber, chopped shallot, fresh dill and salt for shrimp salad

    Ingredients needed:

    • Shrimp
    • Cucumber
    • Avocado
    • Lime
    • Shallot
    • Fresh dill
    • Mayonnaise
    • Salt

    How to prepare this recipe

    To make Shrimp and Cucumber Salad with avocado

    • I start with pre-cooked shrimp. I had bought frozen shrimp, size 41-50, and I thawed them and then patted dry with paper towels before using. I wanted this recipe to be as simple as possible because I am sure it will become a summertime favorite recipe for us. Who wants to cook when it is hot?
    • Peel and dice one medium-sized cucumber. To me, there is something so cooling and refreshing about cucumbers. It was a perfect addition to this salad.
    • Avocado. Remove the avocado from the skin and dice it up. Immediately cover the cut-up pieces with juice from 1 lime. We do not want the avocado turning brown. Shrimp and avocado go so well together. Yum!
    • Finely chop up the shallots. I love shallots. They are a little bit more of a mild flavor than red onion, but they have a bit more flavor than green onions. A happy medium for us.
    • Chop up a good amount of fresh dill. I guess you could use dried dill, but I haven't tried it in this recipe. I wanted to stay with the freshest possible flavors here.
    • Mayonnaise. You can add as little or as much as you like. Remember, the cucumbers are a bit watery, so the mayo goes a bit farther than it would in a pasta or potato salad.
    • Salt to taste. You could add pepper, and I did sample it with some, but I must say I really preferred it without the pepper.
    shrimp with chopped cucumber, avocado, fresh dill shallot and mayo in a green bowl before mixing together

    Once you have all the ingredients prepped, put them in a bowl and give them a stir.

    two shrimp on a fork hovering over a gray bowl filled with shrimp salad

    This Shrimp and Cucumber Salad is delicious and ready to serve, but if you can wait, cover, and refrigerate for maybe an hour or so to let the flavors meld together. Heavenly!

    Recipe

    two shrimp on a fork hovering over a gray bowl filled with shrimp salad

    Shrimp and Cucumber Salad

    Shrimp and Cucumber Salad because warm summertime days (and evenings) calls for a light, and refreshing meal.
    4 from 2 votes
    Print Rate
    Prep Time: 20 minutes
    Cook Time: 0 minutes
    0 minutes
    Total Time: 20 minutes
    Servings: 4 Servings
    Calories: 247kcal
    Author: Cook This Again, Mom!

    Ingredients

    • 1 pound Shrimp pre-cooked, thawed
    • 1 Cucumber medium-sized, peeled and diced
    • 1 Avocado diced
    • 1 Lime
    • 3 tablespoons Shallot finely chopped
    • 3 tablespoons Fresh Dill chopped
    • ¼ cup Mayonnaise more or less as desired
    • Salt to taste

    Instructions

    • Thaw the shrimp under cold water. Remove tails if needed. Drain well and pat dry with paper towels. Place the shrimp in a mixing bowl.
    • Peel the cucumber and dice into bite-size pieces. Add the cucumber to the shrimp.
    • Remove avocado from the skin and chop into bite-size pieces. Immediately coat the avocado with lime juice. Add to the mixing bowl with the shrimp.
    • Finely chop the shallot and the dill. Add them to the shrimp.
    • Add the mayonnaise and salt to the other ingredients and mix together. Taste and adjust the salt or mayonnaise amount if needed.
    • Serve right away, or cover and refrigerate for an hour or so to let the flavors meld.

    Notes

    • Start with frozen shrimp, size 41-50. Rinse to thaw, remove tail if needed. Drain and pat dry with paper towels before using. 
    Click here to add your own private notes.

    Nutrition

    Calories: 247kcal | Carbohydrates: 10g | Protein: 25g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 288mg | Sodium: 992mg | Potassium: 479mg | Fiber: 5g | Sugar: 3g | Vitamin A: 151IU | Vitamin C: 18mg | Calcium: 189mg | Iron: 3mg

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    Hi! My name is Keri.

    I am the mom behind Cook This Again, Mom! and I love to cook! Well, most of the time I do.

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