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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
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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. 
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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