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Simple shrimp cucumber salad in a white bowl with lemon wedges.
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5 from 1 vote

Simple Shrimp Cucumber Salad Recipe

If you are looking for a delicious and healthy salad idea, give this shrimp cucumber salad a try!
Prep Time10 minutes
Total Time10 minutes
Course: Salad
Cuisine: American
Keyword: bell peppers, cucumber, lemon, shrimp, tomato
Servings: 4
Author: Amy Sandidge


  • 3 cups cucumbers chopped
  • 1 pound medium-sized raw shrimp
  • ½ cup chopped bell peppers
  • ½ cup chopped tomatoes I used grape tomatoes
  • 2 tablespoons fresh lemon juice
  • 1 tablespoons olive oil
  • 1 teaspoon oregano
  • 1-3 teaspoons salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground red pepper


  • Bring about 4 cups of water to a boil in a medium-sized pan. Add the shrimp and cook for about 1-2 minutes. It won't take long. Otherwise, the shrimp will get rubbery.
  • Remove from the heat, drain, and rinse with cold water. I cut my shrimp in half, but you can also leave them whole if you like.
  • Add all ingredients to a bowl and mix well. Taste and adjust seasonings as needed.
  • That is it! The salad is done. I told you this would be easy!


  • Here are a few notes on the salad. For the shrimp, I like to use raw shrimp and cook it. I know it is an extra step, but I really think it is worth it. The shrimp is best thawed first. Place the bag in the fridge the night before you plan on making the salad.
  • Remember to only boil for about 1-2 minutes. They will cook quickly. Remove them from the heat, drain, and rinse with cold water. You want that cooking to stop right away.
  • This salad is best eaten the same day you make it. You will get the best quality of eating on this salad within 6-8 hours. Do not use this for meal prep.
  • You can add in any other veggies you like. I kept mine pretty simple, but you can add mushrooms, greens, shredded carrots, cheese, etc. Be creative!