This refreshing cold shrimp salad is perfect for a light lunch or a side dish at your next gathering. Combining succulent shrimp with fresh vegetables and a zesty dressing, this dish is both flavorful and nutritious. It's also gluten-free, making it suitable for those with dietary restrictions.
Most of the ingredients for this recipe are commonly found in any supermarket. However, you might need to pay special attention to the shrimp, which should be peeled, deveined, and cooked. Fresh cilantro might also be something to look for in the produce section if it's not a staple in your kitchen.

Ingredients For Cold Shrimp Salad Recipe
Shrimp: Peeled, deveined, and cooked, these are the star of the salad, providing a rich source of protein.
Cherry tomatoes: These add a burst of sweetness and color to the salad.
Cucumber: Diced cucumber adds a refreshing crunch to the dish.
Red onion: Finely chopped for a bit of sharpness and color contrast.
Cilantro: Freshly chopped cilantro adds a unique, aromatic flavor.
Olive oil: Used in the dressing, it adds a smooth, rich texture.
Lemon juice: Freshly squeezed to add a zesty tang to the dressing.
Salt: Enhances the flavors of all the ingredients.
Black pepper: Adds a bit of heat and depth to the dressing.
Technique Tip for This Recipe
When preparing the shrimp for this salad, ensure they are thoroughly deveined and peeled. If using frozen shrimp, allow them to thaw completely and pat them dry with a paper towel to remove any excess moisture. This will help the dressing adhere better and keep the salad from becoming watery. Additionally, consider using a mandoline to achieve uniformly diced cucumber and finely chopped red onion, which will enhance the overall texture and presentation of the dish.
Suggested Side Dishes
Alternative Ingredients
Shrimp - Substitute with crab meat: Crab meat offers a similar texture and a slightly sweet flavor that complements the other ingredients well.
Cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and juiciness, making them an excellent alternative.
Cucumber - Substitute with zucchini: Zucchini provides a similar crunch and mild flavor, and it holds up well in salads.
Red onion - Substitute with shallots: Shallots offer a milder, slightly sweeter taste that can be a good alternative to red onions.
Cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor that can replace the bright, citrusy notes of cilantro.
Olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and similar health benefits, making it a great alternative.
Lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and brightness, adding a fresh citrus flavor to the salad.
Salt - Substitute with sea salt: Sea salt can provide a similar level of seasoning with a slightly different mineral profile.
Black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor but with a slightly different aroma, making it a good alternative.
Other Alternative Recipes Similar to This Dish
How to Store / Freeze This Recipe
- To keep your cold shrimp salad fresh, store it in an airtight container. This will prevent any unwanted odors from seeping in and keep the shrimp and vegetables crisp.
- Place the container in the refrigerator. The salad will stay fresh for up to 2 days. Beyond this, the shrimp may start to lose its texture, and the vegetables might become soggy.
- If you plan to make the salad ahead of time, consider storing the dressing separately. Combine the olive oil, lemon juice, salt, and black pepper in a small jar and refrigerate. Toss the shrimp mixture with the dressing just before serving to maintain optimal freshness.
- For freezing, it's best to avoid freezing the entire salad as the cucumber and cherry tomatoes will not hold up well. Instead, freeze the shrimp separately. Place the cooked shrimp in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container.
- Label the container with the date to keep track of its freshness. Frozen shrimp can last up to 3 months. When ready to use, thaw the shrimp in the refrigerator overnight and then combine with fresh vegetables and dressing.
- If you must freeze the entire salad, be prepared for a change in texture. Place the salad in a freezer-safe container, leaving some space at the top for expansion. Thaw in the refrigerator and drain any excess liquid before serving. Freshen it up with a bit more lemon juice and cilantro if needed.
How to Reheat Leftovers
If you prefer a warm version of this cold shrimp salad, gently heat it in a skillet over medium-low heat. Add a splash of olive oil to prevent sticking and stir occasionally until the shrimp are warmed through, about 3-5 minutes. Be careful not to overcook the shrimp, as they can become rubbery.
For a quick and easy method, place the shrimp salad in a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Microwave on medium power for 1-2 minutes, stirring halfway through to ensure even heating. Check the temperature and heat in additional 30-second intervals if needed.
If you have a steamer basket, you can use it to gently reheat the shrimp salad. Place the salad in a heatproof bowl and set it in the steamer basket over simmering water. Cover and steam for about 3-4 minutes, or until the shrimp are warmed through.
For a more flavorful twist, consider reheating the shrimp salad in a soup. Add the salad to a pot of simmering broth or soup and heat until the shrimp are warmed through. This method infuses the shrimp with additional flavors from the broth or soup.
If you prefer to keep the vegetables crisp and fresh, you can remove the shrimp from the salad and reheat them separately using any of the methods above. Once the shrimp are warmed, mix them back into the salad just before serving.
Best Tools for This Recipe
Large mixing bowl: Use this to combine the cooked shrimp, cherry tomatoes, cucumber, red onion, and cilantro.
Small bowl: This is for whisking together the olive oil, lemon juice, salt, and black pepper to make the dressing.
Whisk: Essential for mixing the dressing ingredients thoroughly.
Cutting board: Provides a surface for chopping the vegetables and herbs.
Chef's knife: Ideal for finely chopping the red onion, dicing the cucumber, and halving the cherry tomatoes.
Measuring cups: Use these to measure out the cherry tomatoes and cucumber.
Measuring spoons: Necessary for measuring the olive oil, lemon juice, salt, and black pepper.
Refrigerator: Needed to chill the salad for at least 30 minutes before serving.
Serving spoon: Useful for tossing the salad to coat it evenly with the dressing.
How to Save Time on Making This Recipe
Use pre-cooked shrimp: Save time by using pre-cooked shrimp from the store, eliminating the need to cook and cool them yourself.
Pre-chop vegetables: Buy pre-chopped vegetables like cucumber and red onion to cut down on prep time.
Make dressing ahead: Whisk together the olive oil, lemon juice, salt, and black pepper in advance and store in the fridge.
Batch preparation: Double the recipe and store extra servings in the fridge for quick meals throughout the week.

Cold Shrimp Salad Recipe
Ingredients
Main Ingredients
- 1 lb Cooked Shrimp peeled and deveined
- 1 cup Cherry Tomatoes halved
- 1 cup Cucumber diced
- ¼ cup Red Onion finely chopped
- ¼ cup Fresh Cilantro chopped
- 2 tablespoon Olive Oil
- 1 tablespoon Lemon Juice freshly squeezed
- 1 teaspoon Salt to taste
- ½ teaspoon Black Pepper to taste
Instructions
- 1. In a large mixing bowl, combine the cooked shrimp, cherry tomatoes, cucumber, red onion, and cilantro.
- 2. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
- 3. Pour the dressing over the shrimp mixture and toss to coat evenly.
- 4. Chill in the refrigerator for at least 30 minutes before serving.
Nutritional Value
Keywords
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