Shrimp Cucumber Corn Salad with Cilantro Vinaigrette
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When the weather starts warming up, this Shrimp Cucumber Corn Salad with Cilantro Vinaigrette is one of my favorite meals to keep in the refrigerator. It is light, colorful, packed with flavor, and comes together without much effort.
One Of My Favorite Summer Salads
There are some recipes that only get made once or twice a year, and then there are the ones that somehow end up on the table all summer long. This shrimp cucumber corn salad falls into that second category.
The combination of juicy shrimp, sweet corn, crunchy cucumber, salty feta, and homemade cilantro vinaigrette just works. It feels fresh and light, but still filling enough to call dinner. We make it for quick weeknight meals, lunches the next day, and just about every summer cookout because it always disappears first.
Why You’ll Love This Shrimp Cucumber Corn Salad
- Ready in about 25 minutes
- Packed with fresh summer ingredients
- Great for meal prep
- Naturally gluten free
- High protein lunch or dinner
- Homemade cilantro vinaigrette
- Perfect for cookouts and potlucks
Ingredients For Shrimp Cucumber Corn Salad
- Shrimp: Large shrimp work best because they stay juicy after roasting and are easy to toss throughout the salad.
- Olive oil
- Corn: Fresh corn adds incredible flavor during summer, but frozen corn works perfectly year-round.
- Red bell pepper
- Butter
- English cucumber: English cucumbers stay crisp and have fewer seeds, making them ideal for salads.
- Fresh cilantro
- Feta cheese: Feta adds a salty bite that balances the sweetness of the corn and shrimp.
- Salt
- Pepper
- Juice of 1 lime
- Coconut oil
- Onion powder
- Coriander
- Garlic powder
- Honey
- Optional:
- Avocado
- Chopped romaine
- Mixed greens
How To Make Shrimp Cucumber Corn Salad
- Preheat the oven to 375 degrees.
- Place the shrimp on a baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast for 7 to 10 minutes until the shrimp are bright pink and cooked through.
- While the shrimp cooks, melt butter in a skillet over medium heat.
- Add the corn and diced bell pepper. Cook for about 5 minutes.
- Slice the cucumber lengthwise. Cut into ¼-inch slices and gently smash with the palm of your hand for extra texture.
- Prepare the vinaigrette by adding the cilantro, lime juice, olive oil, coconut oil, onion powder, coriander, garlic powder, salt, and honey to a blender.
- Blend until smooth.
- Add the shrimp, cucumber, corn mixture, feta cheese, and cilantro to a large bowl.
- Pour the cilantro vinaigrette over the salad and toss until combined.
- Serve immediately or chill before serving.
Ways To Serve Shrimp Cucumber Corn Salad
This shrimp cucumber corn salad is filling enough to serve as a meal on its own, but it also pairs well with grilled chicken, burgers, fish tacos, sandwiches, wraps, or fresh fruit. For a heartier meal, serve it over chopped romaine lettuce or mixed greens and add sliced avocado.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- For the best texture, keep the cilantro vinaigrette separate until serving. If the salad has already been dressed, give it a gentle toss before eating since the dressing may settle at the bottom.
Shrimp Cucumber Corn Salad With Cilantro Vinaigrette
Fresh shrimp, sweet corn, crisp cucumber, feta cheese, and homemade cilantro vinaigrette come together in this easy summer salad recipe.
Equipment
- mixing spoons
- medium size skillet
- Oven
Ingredients
Salad
- 1 lb shrimp (peeled and deveined)
- 1 tsp olive oil
- Pinch of salt
- Pinch of pepper
- 1 tbsp butter
- 1 1/2 cups corn (fresh or frozen)
- 1/3 red bell pepper (diced)
- 1 English cucumber (sliced)
- 1/4 cup feta cheese
- 1/4 cup cilantro (chopped)
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper or lightly spray with cooking spray.
- Pat the shrimp dry with paper towels. Place on the prepared baking sheet and drizzle with olive oil. Season lightly with salt and pepper and toss to coat.
- Spread the shrimp into a single layer and roast for 7 to 10 minutes, or until the shrimp are bright pink and opaque throughout. Remove from the oven and set aside to cool slightly.
- While the shrimp cooks, melt the butter in a skillet over medium heat. Add the corn and diced red bell pepper and cook for about 5 minutes, stirring occasionally, until the vegetables are tender and the corn is warmed through.
- Slice the cucumber in half lengthwise. Cut into ¼-inch slices, then gently press down on the pieces with the palm of your hand to lightly smash them. This helps them absorb more of the dressing.
- To make the cilantro vinaigrette, add the cilantro, lime juice, olive oil, coconut oil, onion powder, coriander, garlic powder, salt, and honey to a blender. Blend until smooth and creamy.
- Add the cucumber, corn mixture, shrimp, feta cheese, and chopped cilantro to a large serving bowl.
- Pour the desired amount of cilantro vinaigrette over the salad and gently toss until everything is evenly coated.
- Serve immediately or refrigerate for 30 minutes before serving for even more flavor.
Notes
- Fresh or frozen corn both work well in this recipe.
- Add avocado just before serving for the best texture.
- Store the dressing separately if making ahead.
- Leftover vinaigrette is delicious on grilled chicken, tacos, and grain bowls.
Nutrition
Serving: 1serving
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