This cucumber and shrimp salad is a cool, protein-forward option that balances briny seafood with crisp cucumber and fresh herbs. I make it when I want something light but satisfying for lunch or an easy make-ahead for a quick weeknight plate. If you want another cucumber-based side to compare textures and dressings, try this cucumber and tomato salad recipe for a contrast in acidity and tomato sweetness.

Why cook this at home

This recipe is an efficient way to get lean protein and fresh vegetables on the table with minimal prep. Using peeled and deveined shrimp keeps the salad ready to toss quickly, which saves time on peeling during prep. The lime-mayonnaise dressing offers a creamy texture without heavy oil, making the dish lower in added fat than many traditional mayonnaise-heavy seafood salads. Fresh herbs like cilantro, dill, or parsley brighten the bowl and cut through the richness of the mayo. It stores well as a chilled salad for 2 to 3 days, making it useful for packed lunches or a light dinner when you do not want to start cooking from scratch.

Preparing Healthy Cucumber Shrimp Salad

• Rinse and prepare shrimp and vegetables.
• Chop herbs and green onions.
• Whisk lime juice into mayonnaise to form a simple dressing.
• Combine shrimp, cucumber, green onions, and herbs in a bowl.
• Toss the dressing with the salad and chill briefly.

Gather these items

• 1 pound shrimp, peeled and deveined (use cooked shrimp or cook raw shrimp before mixing).
• 1 cucumber, diced.
• 2 green onions, chopped.
• 1/4 cup fresh herbs, like cilantro, dill, or parsley, chopped.
• 1/4 cup mayonnaise (Greek yogurt works as a lighter substitute).
• 2 tablespoons lime juice.
• Salt and pepper to taste.

Notes: If using raw shrimp, cook until opaque and the internal temperature reaches 145°F before cooling and adding to the salad. For a lower-fat option, swap the mayonnaise for plain Greek yogurt at the ratio of 1:1.

Cooking method

1. In a bowl, combine the shrimp, cucumber, green onions, and fresh herbs. If your shrimp are raw, cook them until opaque and they reach 145°F, then cool before combining.
2. In a separate small bowl, mix together the mayonnaise and lime juice until smooth.
3. Pour the dressing over the shrimp mixture and stir until well combined.
4. Season with salt and pepper to taste.
5. Chill in the refrigerator for at least 30 minutes before serving.

What to serve it with

Serve the salad over a bed of mixed greens to add bulk and leafy texture without changing the dressing. Spoon the salad into butter lettuce leaves for hand-held bites, or pile it on whole grain toast for an open-faced lunch. If you want a side vegetable that echoes the cucumber crunch, pair it with a simple cucumber and tomato salad like this cucumber and tomato salad to add tomato sweetness and extra acidity. For a heartier plate, serve alongside cooked quinoa or cold farro to convert the salad into a full grain bowl.

Keeping leftovers fresh

Refrigerate the finished salad in an airtight container within two hours of assembling to meet food safety standards. The salad keeps best for about 2 to 3 days in the refrigerator; after that the cucumber will soften and the herbs lose brightness. Freezing the assembled shrimp and mayonnaise salad is not recommended because mayonnaise separates and cucumbers become watery. If you must freeze, freeze cooked shrimp separately on a tray, transfer to a freezer bag, and store for up to three months; thaw shrimp in the refrigerator and reassemble the salad fresh. When reheating previously cooked shrimp, heat to at least 165°F to ensure safety, then cool before adding cold ingredients. Remember the two-hour rule, do not leave the salad at room temperature for more than two hours.

Tricks for success

• Pat shrimp dry with paper towels before mixing to prevent a watery dressing.
• Salt diced cucumber lightly and let it sit in a colander for 10 minutes, then blot dry to reduce excess moisture.
• Use the lime juice fresh, not bottled, for the brightest acid balance.
• If you switch to Greek yogurt, add a teaspoon of extra olive oil if you want a silkier mouthfeel.
• Chop herbs finely so they distribute evenly through each bite.
• Taste and adjust salt after chilling because flavors mellow as the salad rests.

Creative twists

• Add diced avocado right before serving for creaminess and extra healthy fats.
• Fold in a handful of halved cherry tomatoes for a sweet pop and color contrast.
• Stir in a small diced jalapeño and extra lime for a spicier, more tang-forward version.
• Replace mayonnaise with equal parts Greek yogurt and a tablespoon of olive oil for a tangier dressing.
• Mix in cooked, cooled quinoa for a protein-and-grain bowl that stretches the salad into multiple servings.
• Garnish with toasted sliced almonds for crunch and a nutty flavor.

Helpful answers

Do I need cooked or raw shrimp for this recipe?

You can use either, but raw shrimp must be cooked before mixing. Cook shrimp until they are opaque and reach an internal temperature of 145°F, then cool them before combining with the other ingredients.

How long does the salad last in the fridge?

Store the salad in an airtight container and use within 2 to 3 days for best texture and flavor. The cucumber will soften over time and herbs will fade, so plan to consume it soon.

Can I make the dressing ahead of time?

Yes, mix the mayonnaise and lime juice up to 24 hours ahead and keep it refrigerated. Whisk briefly before tossing with the salad, since the dressing can thicken in the fridge.

Is freezing an assembled shrimp and mayonnaise salad safe?

Freezing the assembled salad is not ideal because mayonnaise can separate and cucumbers become watery. If you need to freeze, freeze cooked shrimp separately for up to three months, then thaw and combine with fresh cucumber and dressing.

What are good substitutes for mayonnaise?

Plain Greek yogurt makes a lighter swap at a 1:1 ratio. If you want extra silkiness, add a teaspoon of olive oil to the yogurt-based dressing.

This recipe rewards small attentions like drying the shrimp and draining the cucumber. Try the basic version first, then experiment with an avocado addition or a bit of heat from jalapeño to match your taste. Share a photo or note about what variation you liked most to help others tweak the balance.

Cucumber and Shrimp Salad

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A light and satisfying salad combining briny shrimp with crisp cucumber and fresh herbs.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Mixing
• Cuisine: Seafood
• Diet: Low Fat

Ingredients

Scale 1x2x3x

• 1 pound shrimp, peeled and deveined
• 1 cucumber, diced
• 2 green onions, chopped
• 1/4 cup fresh herbs, like cilantro, dill, or parsley, chopped
• 1/4 cup mayonnaise (or Greek yogurt for a lighter option)
• 2 tablespoons lime juice
• Salt and pepper to taste

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Instructions

1. Rinse and prepare shrimp and vegetables.
2. Chop herbs and green onions.
3. Whisk lime juice into mayonnaise to form a dressing.
4. Combine shrimp, cucumber, green onions, and herbs in a bowl.
5. Toss the dressing with the salad and chill briefly.

Notes

If using raw shrimp, cook until opaque and the internal temperature reaches 145°F before cooling and adding to the salad. For a lower-fat option, swap the mayonnaise for plain Greek yogurt at a 1:1 ratio.

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 3g
• Sodium: 350mg
• Fat: 10g
• Saturated Fat: 1.5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 20g
• Cholesterol: 170mg