Serve chilled as a light lunch or side dish.

Store leftovers in an airtight container in the refrigerator for up to 2 days.

For extra crunch, add sliced radishes or bell peppers.

Variations

Swap the shrimp for cooked chicken or crab for a different protein twist.

Replace mayonnaise with Greek yogurt for a lighter version.

Add avocado cubes for creaminess and extra nutrition.

FAQ

Q: Can I use frozen shrimp?
A: Yes, just thaw and pat them dry before adding to the salad.

Q: Can this salad be made ahead?
A: Yes, but add the dressing just before serving to keep cucumbers crisp.