Shrimp Salad
Juicy, plump shrimp tossed with crisp cucumbers, sweet onions, and juicy tomatoes in a zesty lemon-cumin dressing. This Indian-inspired shrimp salad is light, refreshing, and comes together in 20 minutes. Perfect as a quick lunch or a vibrant side dish on a warm day.
For 4 servings
- prep
Prep the vegetables.
Dice the cucumber, deseed and dice the tomato, finely slice the onion, and finely chop the green chili. Set aside in a large mixing bowl.
- boil · ~3 min
Cook the shrimp.
1.Bring 3 cups of water to a rolling boil in a saucepan.2.Add the peeled and deveined shrimp and cook until pink and opaque (2-3 minutes).3.Drain immediately and rinse under cold water to stop cooking.TIPDon't overcook the shrimp — they turn rubbery. Pull them the moment they curl and turn pink. - mix
Make the dressing.
In a small bowl, whisk together lemon juice, oil, cumin powder, red chili powder, black pepper, and salt until well combined.
- assemble
Toss the salad together.
1.Add the cooked shrimp to the bowl of diced vegetables.2.Pour the dressing over the shrimp and vegetables.3.Add chopped coriander leaves and toss gently until everything is evenly coated. - garnish · ~10 min
Chill and serve.
Cover and refrigerate for 10 minutes to let the flavors meld. Serve cold or at room temperature.
TIPChilling brightens the lemon and lets the cumin bloom.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use medium shrimp for the best texture; tiny shrimp can get lost in the salad.
- 2Deseed the tomato to prevent the salad from becoming watery.
- 3For the freshest flavor, toast the cumin powder briefly in a dry pan before adding.
- 4Pat the cooked shrimp dry with a paper towel before tossing to avoid diluting the dressing.
- 5Let the salad rest for 10 minutes in the fridge so the spices meld with the vegetables.
- 6Serve chilled but not ice-cold—cold kills the brightness of the lemon and cumin.
Adapt it for your goals.
Avocado Shrimp Salad
Add one diced ripe avocado for extra creaminess and healthy fats—perfect for a more filling meal.
High ProteinHigh-Protein
Double the shrimp to 600g and add a tablespoon of toasted sesame seeds for extra crunch and protein without altering the dressing.
Mango TwistMango Twist
Swap the tomato for diced ripe mango to add a sweet, tropical contrast that pairs beautifully with cumin and lemon.
VeganVegan
Replace shrimp with cubed firm tofu or chickpeas and use a neutral oil—still bright and satisfying for plant-based diets.
SpicySpicy
Double the green chili and add a pinch of cayenne for those who love a fiery kick alongside the cool cucumber.
Why this is on our healthy list.
Lean Protein Source
Shrimp provide high-quality, low-fat protein that supports muscle repair and satiety without heavy calories.
Hydrating Vegetables
Cucumber and tomato are rich in water and electrolytes, making this salad naturally refreshing and hydrating.
Rich in Antioxidants
Cumin, coriander, and chili contain antioxidants that help fight inflammation and support digestion.
Low in Carbohydrates
With no grains or added sugars, this salad is naturally low-carb and suitable for blood sugar management.
Frequently asked questions
Yes, thaw them completely under cold running water, pat dry, and boil as directed—just reduce the cook time by 30 seconds.
