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High-Protein Shrimp Cucumber Salad
Alice

High-Protein Shrimp Cucumber Salad Recipe

This High-Protein Shrimp Cucumber Salad is crisp, refreshing, and delivers a powerful 30g of protein per serving. Perfect for weight loss, meal prep, or post-workout refueling, it’s a clean and delicious high-protein meal you’ll want on repeat.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2
Course: Light DInner, Lunch, Salad
Cuisine: American, High-Protein, Mediterranean-inspired
Calories: 275
Ingredients Method

Ingredients
  

  • 8 oz cooked shrimp peeled, deveined
  • 2 cups chopped cucumbers Persian or English
  • ½ cup cherry tomatoes halved
  • ¼ cup red onion thinly sliced
  • 1 tbsp lemon juice
  • 1 tbsp olive oil or Greek yogurt dressing
  • 1 tsp garlic minced or powdered
  • 1 tbsp fresh herbs dill, mint, parsley
  • Salt & pepper to taste
  • Optional: chili flakes boiled egg whites, feta, avocado (for higher calories)

Method
 

  1. Start by washing your cucumbers and chopping them into small, even bite-sized pieces. Keeping them uniform helps every forkful feel balanced and crisp. If the cucumbers seem watery, pat them dry with a paper towel to remove extra moisture. This prevents the salad from becoming soggy once everything is mixed.
  2. Pat your shrimp dry, then season them with a simple mix of salt, pepper, garlic powder, and a squeeze of fresh lemon juice. This light seasoning enhances the natural sweetness of the shrimp without overpowering the freshness of the salad. Heat a skillet over medium-high heat with a tiny drizzle of olive oil or cooking spray. Sear the shrimp for 2–3 minutes per side until they turn pink, lightly golden, and form a loose “C” shape. Remove them from heat immediately to avoid overcooking.
  3. Add your chopped cucumbers to a large mixing bowl, followed by halved cherry tomatoes, thinly sliced onions, and freshly chopped herbs like dill, cilantro, or parsley. Keep the pieces small so they blend smoothly with the dressing and shrimp.
  4. Once the shrimp have cooled slightly, place them on top of the vegetables in the bowl. Leaving them slightly warm helps them soak up the flavor of the dressing later.
  5. Drizzle the mixture with freshly squeezed lemon juice and a small splash of olive oil for a light, bright finish. If you prefer a creamy texture or want to boost the protein content, replace the olive oil with a spoonful or two of Greek-yogurt dressing.
  6. Use a large spoon to toss everything together gently. Make sure the veggies and shrimp are evenly coated in the dressing without crushing the cucumbers or tearing the shrimp.
  7. Taste the salad and adjust the seasoning as needed. You can add more lemon juice for brightness, extra herbs for freshness, or a pinch of salt if the flavors need a lift.
  8. Serve immediately for maximum crunch, or refrigerate the components separately if you’re prepping ahead. The shrimp, veggies, and dressing can each be stored for up to three days and assembled right before eating for the freshest texture.