Go Back
Zesty shrimp cucumber salad with lime and herbs in a white bowl

Zesty Shrimp Cucumber Salad with Lime and Herbs

A quick, refreshing shrimp and cucumber salad tossed with lime, herbs, and a zesty dressing. Perfect for busy weeknights or light summer meals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 minutes
Resting Time 10 minutes
Total Time 31 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb large shrimp 21-25 count, peeled and deveined, tails removed
  • 2 English cucumbers or 4 Persian cucumbers, sliced into half-moons
  • 1/2 small red onion thinly sliced
  • 1/2 cup fresh cilantro chopped
  • 1/4 cup fresh mint leaves chopped
  • 3 tbsp fresh lime juice from about 2 limes
  • 3 tbsp extra-virgin olive oil
  • 2 cloves garlic minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes optional

Method
 

  1. In a medium bowl, whisk together 2 tablespoons lime juice, 2 tablespoons olive oil, minced garlic, salt, pepper, and red pepper flakes if using. Add shrimp and toss to coat. Let marinate at room temperature for 10 minutes.
  2. While shrimp marinates, prepare cucumbers and onion. Place them in a large salad bowl.
  3. Heat a large skillet over medium-high heat. Add the shrimp along with the marinade. Cook for 2-3 minutes per side until shrimp are pink and opaque. Remove from heat and let cool slightly.
  4. Once cool enough to handle, chop shrimp into bite-sized pieces (about 3-4 pieces per shrimp).
  5. Add chopped shrimp to the bowl with cucumbers and onion. Add cilantro and mint.
  6. In a small bowl, whisk together remaining 1 tablespoon lime juice and 1 tablespoon olive oil. Pour over salad and toss gently to combine.
  7. Serve immediately, or refrigerate for 15 minutes to let flavors meld. Enjoy cold or at room temperature.