Spicy Shrimp and Cucumber Salad with Mint, Lemon, and Cumin
Spicy Shrimp and Cucumber Salad with Mint, Lemon, and Cumin is perfect for a summer party. And this tasty salad with shrimp is low-carb, Keto, low-glycemic, gluten-free, South Beach Diet friendly, dairy-free, and it can easily be Paleo or Whole 30 approved with the right hot sauce! Use Seafood Recipes to find more recipes like this one.
I think this Spicy Shrimp and Cucumber Salad with Mint, Lemon, and Cumin sounds perfect for the big holidays for people this week who live in Canada or the U.S.. In my family a summer holiday celebration usually includes shrimp and macaroni salad. I’m not sure if I’ll be making that one this year, but I’m guessing my shrimp-salad-loving dad would like also like this Spicy Shrimp and Cucumber Salad, adapted from a recipe by Ellie Krieger.
Truthfully, I’d never paid much attention to Ellie until my friend Lydia gave me The Food You Crave for a retirement present, but I’m enjoying the book, and finding that Ellie and I have some things in common when it comes to cooking style. I rarely make recipes exactly the way they’re written, and I added a bit of cumin and Sriracha sauce for a slightly-spicy twist on Ellie’s salad. I’m looking forward to trying some more recipes from the book soon. (Thanks Lydia!)
I also want to add that if you want to use frozen cooked and shelled shrimp for the salad that will only make it easier. I do think shrimp you cook and peel yourself is a bit more flavorful, but sometimes that’s just not happening!
Ellie has a bigger food budget than I do, so I only used one pound of frozen shrimp, which I thawed overnight in the refrigerator. Then I cooked the shrimp in boiling water, seasoned with a bit of hot pepper flakes. After exactly 3 minutes, drain shrimp quickly, plunge into ice water, then pour the shrimp into a colander placed in the sink and let them drain well while you prep other ingredients.
I used mini-cucumbers which have soft skins, so I kept the skins on. Chop enough cucumbers to make 2 cups chopped cucumber. After the shrimp have drained well, peel the shells off with your fingers. Be sure to get all the pieces of shell; they should pull off easily. Whisk together the dressing of lemon juice, cumin, vege-sal or salt, black pepper, Sriracha sauce and olive oil, then stir in coarsely chopped mint leaves, and mix into cucumber-shrimp combo. This can be served right away or chilled for a few hours in the fridge.
More Shrimp Salad for Summer Parties:
Lemony Shrimp Salad with Avocado, Heart of Palm, and Feta ~ Kalyn’s Kitchen
Caesar Salad with Shrimp ~ The Perfect Pantry
Easy Paleo Shrimp and Avocado Salad ~ Kalyn’s Kitchen
Spicy Shrimp and Cucumber Salad with Mint, Lemon, and Cumin
Spicy Shrimp and Cucumber Salad with Mint, Lemon, and Cumin is perfect for a summer party.
- 1 lb. shrimp in the shell (frozen shrimp are fine; I used 36-40 per pound size shrimp)
- 1 tsp. fish rub (optional, to season water when cooking shrimp)
- 1/2 tsp. hot pepper flakes (optional, to season water when cooking shrimp)
- 2 cup diced cucumber (about 3 mini cucumbers)
- 1/2 cup packed mint leaves
- 3 T fresh-squeezed lemon juice (see notes)
- 1/2 – 1 tsp. ground cumin (try half teaspoon, then taste to see if you want more)
- 1/4-1/2 tsp. Sriracha sauce (or use your favorite hot sauce, add to taste)
- 1/2 tsp. Vege-Sal (use a little less if using regular salt)
- several grinds black pepper
- 3 T extra virgin olive oil
- If using frozen shrimp, thaw overnight, then drain.
- Bring a medium-sized pot of water to a boil, stir in fish rub and hot pepper flakes if using, then add shrimp and let boil exactly 3 minutes (use a timer.)
- After 3 minutes, drain shrimp quickly, plunge into a bowl of ice water, then pour into a colander placed in the sink and let the shrimp drain well while you prep other ingredients.
- Cut end off cucumbers and peel if the skin is thick. (If there are very many seeds, I would scrape out the seeds with a spoon before I diced the cucumbers.)
- Dice cucumbers into 1/2 inch pieces and place in medium-sized salad bowl.
- In a small bowl, whisk together lemon juice, cumin, Sriracha sauce, Vege-Sal or salt, and black pepper.
- Then whisk in olive oil. (Start with smaller amount of cumin and Sriracha and add to taste.)
- Coarsely chop mint using a chef’s knife and stir into dressing. (Next time I make this, I’d chop the mint in larger pieces than is shown in these photos, but chop it as big or small as you prefer.)
- Check shrimp to be sure they have drained well enough to be quite dry, and pat dry with paper towels if needed.
- Pull off shells, including pulling off tail section, and put each shelled shrimp into salad bowl with the cucumbers as you peel it.
- When all shrimp are peeled and gently combined with cucumbers, stir in lemon-mint dressing, taste to see if you want to add a bit more salt, ground black pepper, or Sriracha (that would be Lydia, adding more Sriracha.)
- The salad can be served immediately but it’s best when chilled for a few hours before serving.
- This will keep in the fridge for a day or two.
I used my fresh-frozen lemon juice for this recipe.
This recipe adapted from The Food You Crave by Ellie Krieger.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Spicy Shrimp and Cucumber Salad is a great option low-carb diets or for any phase of the South Beach Diet. And the salad can even be Paleo or Whole 30 if you use the right hot sauce. I think this would taste great in lettuce cups with some Spicy Guacamole if you wanted a more substantial meal.
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