Shrimp and Cucumber Salad with avocado and fresh dill because warm summertime days (and evenings) call for a light, and refreshing meal.
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
- Fresh dill
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.
Once you have all the ingredients prepped, put them in a bowl and give them a stir.
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!
Shrimp and Cucumber Salad
- 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
- 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.
- Start with frozen shrimp, size 41-50. Rinse to thaw, remove tail if needed. Drain and pat dry with paper towels before using.
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