Cucumber-Shrimp Salad
Crisp cucumber slices combined with tender shrimp and a tangy, savory dressing create a refreshing salad perfect for light lunches or summer gatherings.
Ingredients
Instructions
- Score cucumbers; cut into 1/4-inch slices and place in a bowl.
- Add cooked shrimp to the cucumbers.
- Combine vinegar, soy sauce, sugar, salt, chopped pimento, and sliced green onions in a jar with a tight-fitting lid.
- Shake the jar well to mix the dressing.
- Pour the dressing over the shrimp and cucumber slices; toss to coat evenly.
- Cover and refrigerate the salad for at least 30 minutes to allow flavors to meld.
- Just before serving, add chopped toasted almonds to the salad.
- Use a slotted spoon to drain the salad and transfer it to lettuce-lined plates for serving.
Tips & Substitutions
For enhanced flavor, consider marinating the cucumbers in the dressing for an hour before adding the shrimp. If you prefer a bit of heat, a dash of chili flakes can elevate this dish. For a vegan option, substitute shrimp with cooked chickpeas, and use a plant-based vinegar. This salad pairs well with dishes like Bay Scallops With Tomato-Chive Cream for a complete meal.
Serving Suggestions
Serve the Cucumber-Shrimp Salad on a bed of crisp lettuce for a refreshing presentation. It makes a great appetizer or light main dish, especially during warm weather. Pair it with a light white wine or a chilled beverage. For variety, consider serving alongside Tuna And Cheese Noodles for a delightful contrast of textures and flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed fresh, but if you need to reheat any shrimp, do so gently in a skillet over low heat to prevent it from becoming rubbery. Avoid reheating the salad as it may wilt the cucumbers.
Nutrition & Diet Analysis (per serving)
Each serving of Cucumber-Shrimp Salad contains roughly 136 calories, with 4g protein, 25g carbohydrates, and 2g fat. It is an excellent source of vitamin C (26% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 2520mg per serving (110% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used, but ensure they are properly thawed and drained before adding to the salad. For the best texture, it's recommended to sauté them briefly to enhance their flavor before mixing with the cucumbers.
How can I make this salad more filling?
To make the salad more filling, consider adding cooked quinoa or couscous. This addition not only enhances the nutritional value but also complements the shrimp and cucumbers. A sprinkle of feta cheese can also add creaminess and richness.
What can I substitute for vinegar?
If you don't have vinegar on hand, fresh lemon or lime juice can serve as an excellent substitute, adding a zesty flavor to the salad. Alternatively, a light balsamic vinegar works well, though it may alter the color slightly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).