A refreshing, zesty shrimp salad bursting with lime, crisp cucumbers, and juicy tomatoes. Perfect for summer gatherings or a light holiday starter — no wonder it’s a family request every time!
📋 Recipe Card
Shrimp Cucumber Lime Salad
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Dietary Info: Low-Carb | Gluten-Free | High-Protein
✅ Ingredients
- 1 lb chilled cooked medium shrimp (peeled, deveined, tails removed)
- ⅓ cup Spanish onion, chopped
- ¼ cup freshly squeezed lime juice
- 2 roma (plum) tomatoes, chopped
- 1 cucumber, finely chopped
- Salt & pepper, to taste
- Fresh cilantro, optional for garnish
👩🍳 Instructions
- In a large mixing bowl, combine shrimp, onion, tomatoes, and cucumber.
- Pour lime juice over the mixture and toss gently to coat.
- Season with salt and pepper to taste.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve chilled, garnished with cilantro if desired.
💡 Notes
- Use freshly squeezed lime juice — bottled doesn’t have the same brightness.
- This dish is best served the same day for peak freshness.
✨ Introduction
This Shrimp Cucumber Lime Salad is one of those recipes that disappears the moment it hits the table. My father and husband request it all the time, but I usually reserve it for holidays and special occasions — it’s that good. Light, tangy, and full of crunch, it’s a dish that feels both refreshing and indulgent.
🥄 Step-by-Step Cooking Guide
Step 1 – Prep the Shrimp
Make sure your shrimp is peeled, deveined, and chilled. Cold shrimp keeps the salad crisp and refreshing.
Step 2 – Chop Veggies
Dice tomatoes, cucumber, and onion into small, uniform pieces for even flavor in every bite.
Step 3 – Add Lime Juice
Fresh lime is the star here — it ties everything together with bright acidity.
Step 4 – Mix & Chill
Toss ingredients together and let the salad rest in the fridge for at least 30 minutes.
Step 5 – Serve
Garnish with cilantro and enjoy cold, straight from the fridge.
🧾 Ingredient Details & Substitutions
- Shrimp: Medium shrimp are the perfect bite size. Large shrimp work too — just chop them.
- Spanish Onion: Adds a sweet sharpness. Red onion or scallions can be swapped in.
- Cucumber: English cucumbers are best (thin skin, fewer seeds).
- Tomatoes: Roma tomatoes are firm and less watery. Cherry tomatoes work too.
- Lime Juice: Freshly squeezed for max flavor. Lemon juice can substitute.
🍴 Variations & Serving Suggestions
- Spicy Twist: Add diced jalapeño or a pinch of cayenne.
- Avocado Upgrade: Stir in diced avocado right before serving.
- Mexican-Style: Mix in chopped cilantro and serve with tortilla chips.
- Meal Prep Bowl: Serve over shredded lettuce for a full salad meal.
🧊 Storage & Make-Ahead
- Fridge: Best eaten fresh, but can be stored in an airtight container up to 24 hours.
- Make-Ahead: Chop vegetables ahead of time, then mix everything just before serving.
- Note: The cucumber may release water after sitting, so drain if needed before serving.
📊 Nutrition (per serving, 6 servings)
Calories: ~120 | Protein: 18g | Fat: 2g | Carbs: 6g
WW Points: ~1–2 (varies by plan)
❓ FAQs
Q: Can I use frozen shrimp?
A: Yes! Thaw completely, drain well, and chill before using.
Q: Can I add avocado?
A: Definitely, but add it last to prevent browning.
Q: Can I make this a full meal?
A: Yes — serve over greens or with quinoa for a hearty salad bowl.
Q: What if I don’t like raw onion?
A: Soak chopped onion in cold water for 10 minutes to mellow the flavor.
❤️ Personal Notes
This salad holds a special place in my family — every holiday gathering, I know I’ll be making it at least once because my dad and husband always ask. It’s a tradition now, and honestly, I don’t mind — because it’s as easy to whip up as it is delicious.
