Shrimp And Cucumber Salad
A refreshing shrimp and cucumber salad with creamy ranch dressing, accented by dill and lemon juice. Perfect for a light lunch or appetizer, it combines crisp cucumbers with tender shrimp and a savory, tangy dressing that appeals to seafood lovers and those seeking a cool, flavorful dish.
Ingredients
Instructions
- Mix ranch dressing, lemon juice, and dried dill in a bowl.
- Stir until well blended.
- Add the sliced cucumbers, red onion, and cooked shrimp to the dressing.
- Toss gently to combine.
- Serve immediately.
Tips & Substitutions
For added flavor, consider substituting the ranch dressing with Greek yogurt mixed with herbs for a healthier twist. Fresh dill can replace dried dill if you have it on hand. If you're sensitive to raw onions, soaking the red onion in cold water for 10 minutes can help mellow its sharpness. This salad can also work as a refreshing side for dishes like Mustard Fried Catfish.
Serving Suggestions
This shrimp and cucumber salad is perfect as a light lunch or a side dish at a summer barbecue. It pairs beautifully with grilled meats or seafood recipes like Barbecue Fish. Consider serving it with crusty bread or Pepperidge Farm Party Rolls for a more substantial meal. Garnish with extra dill or lemon wedges for added freshness.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The cucumbers may release some water, so it's best to drain excess liquid before serving. To reheat the shrimp, you can warm them gently in a pan over low heat, but it's recommended to serve this salad chilled for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp And Cucumber Salad contains roughly 78 calories, with 9g protein, 9g carbohydrates, and 1g fat. It is a good source of protein (17% of the Daily Value). Note that it is relatively high in sodium, at 478mg per serving (21% 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 make sure to thaw them completely before cooking. For best results, place them in the refrigerator overnight or run them under cold water until thawed. Cooked shrimp are best for this salad, so look for pre-cooked options if you're short on time.
Is there a vegetarian option for this salad?
Absolutely! You can replace the shrimp with chickpeas or diced avocado for a hearty vegetarian version. Both options will add a nice texture while keeping the salad light and refreshing. You can also add in your favorite vegetables like bell peppers or cherry tomatoes for extra flavor.
How can I make this salad spicier?
To add some heat to your shrimp and cucumber salad, consider mixing in diced jalapeños or a dash of hot sauce into the dressing. You can also sprinkle some red pepper flakes over the salad just before serving for an additional kick. Adjust the spiciness to your taste for the perfect balance.
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).