Zesty Shrimp and Cucumber Delight Recipe for Summer Meals

Cool summer days call for light, refreshing shrimp and cucumber delight that dances with vibrant flavors and crisp textures.

This elegant dish brings together succulent seafood and garden-fresh ingredients in a delightful medley.

Tender shrimp mingle with cool cucumber slices, creating a perfect balance of protein and crunch.

Zesty herbs and a tangy dressing add an extra layer of excitement to every bite.

The recipe comes together quickly, making it ideal for busy weeknights or leisurely weekend gatherings.

Each forkful promises a burst of freshness that will transport you to coastal dining experiences.

You’ll love how this simple yet sophisticated dish becomes an instant favorite at your table.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time:

Total Time: 15 minutes

Calories: 360 kcal

Servings: 5

Ingredients List for Shrimp and Cucumber

• Shrimp: Fresh, sweet seafood that brings a delightful ocean flavor and tender texture to the dish.
• Chives: Delicate green herb that adds a mild oniony punch and vibrant color to complement the shrimp.

• Cucumber: Crisp vegetable that provides a refreshing coolness and light hydration to balance the creamy dressing.

• Mayonnaise, Sour Cream: Smooth, rich base that creates a luscious coating with tangy undertones.
• Dijon Mustard: Sharp condiment that introduces a subtle zesty kick and helps bind the dressing.
• Lemon Juice: Bright citrus element that cuts through richness and enhances overall flavor profile.
• Dill: Aromatic herb with feathery texture that brings a classic seafood-friendly taste.
• Salt, Pepper: Essential seasonings to elevate and balance the entire dish's flavor complexity.

Tools You’ll Use for This Refreshing Shrimp Combo

• Large serving bowl: Spacious and essential for mixing ingredients comfortably.
• Smaller mixing bowl: Perfect for whisking and preparing the creamy dressing.
• Whisk: Crucial for blending dressing ingredients smoothly and eliminating lumps.
• Cutting board: Needed for slicing cucumbers with precision.
• Sharp knife: Helps create clean, even cucumber slices.
• Measuring spoons: Ensures accurate seasoning and dressing proportions.

How to Toss Together Shrimp and Cucumber the Right Way

• Seafood and Veggie Fusion

Fresh succulent shrimp and crisp cucumber create a refreshing base for this light summer dish. Select high-quality ingredients for the best flavor profile.

• Creamy Flavor Blend

Whisk together tangy condiments and herbs in a separate container, creating a smooth and zesty sauce that will elevate the simple ingredients. The combination delivers a burst of exciting taste sensations.

• Gentle Mixing Technique

Carefully combine the seafood and vegetable components with the creamy sauce, ensuring each morsel gets a delicate coating without breaking the delicate shrimp. Use soft folding motions to preserve the integrity of each ingredient.

• Cooling and Flavor Development

Refrigerate the completed dish for a short period, allowing the flavors to harmonize and develop depth. Serve chilled for a crisp and satisfying culinary experience that awakens the palate with its vibrant and cool essence.

Tips to Make It Fresh, Crisp, and Flavorful

• Swap shrimp with cooked crab, imitation crab, or grilled chicken for a delightful protein variation that keeps the recipe exciting and versatile.
• Experiment with different fresh herbs like parsley, tarragon, or basil to add unique flavor profiles and brighten the overall taste of the salad.
• Sprinkle toasted sliced almonds, sunflower seeds, or crispy bacon bits on top just before serving to introduce an extra layer of texture and depth.
• Add a dash of sriracha, red pepper flakes, or finely chopped jalapeños for those who enjoy a zesty and spicy twist to the classic recipe.

Ways to Plate Shrimp and Cucumber for Brunch or Dinner

• Pair with Crisp Greens: Serve the shrimp and cucumber salad on a bed of fresh mixed greens or arugula for added texture and nutrition.
• Elevate with Crunchy Sides: Accompany the dish with toasted crostini, crackers, or garlic bread to provide a delightful crunch that complements the creamy salad.
• Create a Refreshing Lunch Plate: Transform this salad into a complete meal by adding a light quinoa or couscous base, making it perfect for a summer lunch that's both satisfying and light.
• Garnish with Zesty Touches: Sprinkle some extra chopped fresh dill, chives, or a light dusting of paprika on top to enhance the visual appeal and add an extra layer of flavor.

Storage Tips for Shrimp Cucumber Salad Without Wilt

• Refrigerate Quickly: Store this shrimp and cucumber salad in an airtight container in the refrigerator for maximum freshness. Consume within 1-2 days to enjoy the best flavor and texture of the delicate seafood and crisp vegetables.
• Plan Ahead with Prep: Chop cucumbers and cook shrimp in advance to streamline meal preparation. Keep ingredients separate until ready to mix, preventing soggy textures and maintaining optimal crispness.
• Smart Portioning: Divide the salad into individual meal-prep containers for easy grab-and-go lunches or quick weeknight dinners. This strategy helps control serving sizes and reduces food waste.
• Handle Seafood Safely: Always keep shrimp refrigerated at or below 40°F (4°C) to prevent bacterial growth. Discard the salad if left at room temperature for more than 2 hours to ensure food safety and prevent potential foodborne illnesses.

Crisp Shrimp And Cucumber Delight Recipe

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4.6 from 8 reviews

• Total Time: 15 minutes
• Yield: 5 1x

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Description

Zesty shrimp and cucumber delight recipe blends crisp Mediterranean flavors with refreshing seafood notes. Elegant ingredients combine for a light, flavorful dish perfect for summer gatherings.

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Ingredients

Scale 1x2x3x

• 2 lbs (907 g) cooked shrimp, chilled (peeled, tails off)
• 2 cups sliced cucumber (Persian, ¼ to ½ inch thick)
• ½ cup (120 ml) mayonnaise
• ¼ cup (60 ml) sour cream
• 1 tsp Dijon mustard
• 2 tbsps (30 ml) fresh lemon juice
• ¼ cup chopped fresh dill or chives
• Salt to taste
• Pepper to taste
• Celery (optional)
• Red onion (optional)

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Instructions

1. Cucumber Preparation: Slice cucumbers into delicate, uniform rounds approximately 1/8 inch thick to enhance texture and dressing absorption.
2. Shrimp Processing: Thoroughly pat cooked shrimp dry with paper towels to maintain dressing integrity and prevent moisture dilution.
3. Dressing Creation: Whisk mayonnaise, sour cream, Dijon mustard, lemon juice, and chopped dill into a silky, harmonious blend that will coat ingredients perfectly.
4. Ingredient Integration: Tenderly fold shrimp and cucumber into the creamy mixture using a gentle spatula technique to preserve delicate ingredient structure.
5. Flavor Enhancement: Season with kosher salt and black pepper, carefully balancing taste to create a nuanced and sophisticated profile.
6. Chilling and Marinating: Refrigerate the salad for 30-45 minutes, allowing flavors to develop and ingredients to become thoroughly chilled and interconnected.
7. Final Presentation: Before serving, delicately redistribute the dressing with a light stirring motion to ensure each serving delivers consistent, vibrant flavor.

Notes

• Slice Carefully: Use a sharp knife to cut cucumbers uniformly, ensuring even 1/8-inch thickness for consistent texture and dressing absorption.
• Dry Shrimp Thoroughly: Pat cooked shrimp completely dry with paper towels to prevent watery dressing and maintain the salad’s creamy consistency.
• Chill for Flavor: Refrigerate the salad for 30-45 minutes before serving to allow ingredients to marinate and develop a deeper, more harmonious taste.
• Gentle Mixing Technique: Use a soft spatula when combining ingredients to preserve the delicate texture of shrimp and prevent breaking the cucumber slices.

• Prep Time: 15 minutes
• Category: Appetizer, Lunch, Dinner
• Method: None
• Cuisine: Asian

Nutrition

• Serving Size: 5
• Calories: 360
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 26 g
• Saturated Fat: 4 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 1 g
• Protein: 25 g
• Cholesterol: 200 mg