CUCUMBER SHRIMP SALAD

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This is a must-try cucumber shrimp salad! It’s made with juicy shrimp, fresh tomatoes, crisp cucumbers, creamy avocado, tangy lime, cilantro, and jalapeño.

Prep Time15

Cook Time0

Total Time15

Course: Salads

Cuisine: Mexican

Keyword: cucumber and shrimp salad, cucumber shrimp salad, shrimp and cucumber salad, shrimp avocado cucumber salad, shrimp cucumber salad

Servings: servings

Ingredients

1 pound cooked shrimp
1 cup diced English cucumber (about one medium English cucumber)
1/3 cup diced onion white, sweet, or red
4 large Roma tomatoes diced
1/3 cup chopped cilantro
1 medium avocado
1 jalapeño, seeded and finely diced
2 tablespoons lime juice
1/2 teaspoon salt

Instructions

Wash and dry the English cucumber. Then, cut the ends off the cucumber and slice it to remove the seeds. Then, dice the cucumber.
Dice the onion and tomatoes. Also, dice the avocado, removing the pit and skin. Then, seed and finely dice the jalapeño. After that, wash and dry the cilantro. Remove the cilantro stems and chop the leaves.
Ensure the shrimp is peeled and deveined. Fully cook fresh shrimp or use frozen cooked shrimp. To defrost frozen shrimp, place it in a colander under cold running water in the sink.
Once defrosted, pat dry the cooked shrimp and add it to a large bowl. Or, chop the shrimp into smaller pieces before adding it to the bowl.
Add the cucumber, onion, tomatoes, cilantro, avocado, and jalapeño to the bowl. Then, add the freshly squeezed lime juice and salt.
Thoroughly mix all the ingredients. Enjoy or chill the cucumber shrimp salad in the fridge before serving.

Video

Notes

Shrimp: You can use frozen cooked shrimp for this recipe. Or, cook fresh shrimp. Either way, ensure the shrimp is peeled, deveined, and fully cooked.
Chop The Shrimp: Once cooked, you can leave the shrimp whole or chop it into smaller bite-sized pieces.
Refrigerate Before Serving: Let the prepared salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Cucumber: I like to use an English cucumber for this recipe. English or Persian cucumbers are ideal as they have fewer seeds and thin skins. If you use a regular cucumber instead, peel it and remove the seeds.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to one day.

WW Points: 2 points per serving

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Nutrition