This cucumber shrimp peanut salad is packed with delicious flavor, the best crunch from mini cucumbers, and loaded with protein thanks to shrimp! Healthy fat from avocado rounds out this amazing lunch or dinner. You’re going to want to keep making this salad on repeat because it is that good!
Thank you to Pure Flavor for sponsoring this post and providing the Pure Flavor ® Mini Cucumbers to use in it.
Peanut cucumber shrimp salad recipe
Do you have a favorite food?
Here are a few of mine… eggs, cucumber, and peanut sauce. Any time I eat these three I am a happy camper.
Today we are knocking out 2 of my favorites and pairing them with a couple of other amazing ingredients – shrimp and avocado!
Have you tried mini cucumbers before? They come with the most amazing crunch and flavor! They are 100% my new favorite cucumber.
Mini Cucumbers
First off, aren’t they super cute? My kids happily grabbed them from the bag and chomped away… as did I.
Pure Flavor’s mini cucumbers are one of our new favorites, and I’m so excited to partner with this company!
Pure Flavor is committed to supporting healthier lifestyles by providing greenhouse-grown vegetables that meet exceptional quality standards.
I am always team more veggies, so I can definitely get behind this mission!
This recipe comes together in three easy steps
To create this dish, you first start with the shrimp. Shrimp cooks super quickly, so after a little seasoning, we pop them in the oven and they’re done cooking up in 10 minutes.
Next, make the easy peanut dressing. This is as simple as whisking together a handful of ingredients.
Don’t want to whisk? Shake it up or even blend it in a mini blender!
Lastly, give the cucumber a quick chop, dice the avocado, and mix everything together!
Friends, this is one of my favorite meals I’ve ever made… and I’ve made a lot of food!
What makes it a healthy choice?
Veggie loaded – hello mini cucumbers!
Protein-packed – thank you shrimp!
Healthy fats – yes to avocado!
Flavor forward – peanut sauce never disappoints!
Love peanut sauce as much as I do? Try these recipes too
- Salad roll shrimp bowls with coconut rice and peanut dressing
- Chicken satay with peanut sauce
- Thai peanut chicken pasta
- Thai peanut chicken wraps
- Spring roll salad with peanut dressing
Here’s what you need to make cucumber shrimp peanut salad
Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.
- jumbo shrimp, peel and devein shrimp (if using frozen, defrost in cold water and dry with paper towels)
- avocado oil
- sea salt
- garlic granules
- sriracha
- black pepper
- natural peanut butter
- rice vinegar
- coconut aminos
- maple syrup
- sriracha
- ground ginger
- mini cucumbers
- avocado
- dry roasted peanuts
- fresh basil
How to make it cucumber shrimp peanut salad
- Begin by preheating the oven to 400 degrees F. In a small bowl combine the shrimp, avocado oil, garlic granules, sea salt, and pepper. Toss to combine. Place shrimp on a rimmed baking sheet with a little space between each shrimp. Bake for 10 minutes, or until the shrimp is opaque, and set aside to cool.
- Make the peanut dressing by combining peanut butter, rice vinegar, coconut aminos, maple syrup, sriracha, garlic granules, ground ginger, and water together. Whisk until combined, shake in a mason with a lid, or blend in a mini blender.
- Dice the mini cucumbers into bite-size pieces (cucumber slices work well too). Peel and dice the avocado into bite-sized pieces. To make the healthy salad, mix together the cucumber, avocado, shrimp, and half the peanut dressing in a large bowl. Add more dressing to your taste preferences. To serve your avocado shrimp salad, top it with basil and peanuts. Enjoy!
Watch me make this yummy summer salad
The full how to video can be watched below, or on my YouTube channel!
Substitutions
Below you’ll find a list of substitutions that will work well in this cucumber shrimp salad recipe.
If you try something different out, please leave a comment below letting us all know how it turned out!
Shrimp – Both fresh shrimp and frozen raw shrimp work in this recipe. To save time, use cooked shrimp. A great non-shrimp option includes chicken breasts and garbanzo beans.
Avocado oil – Extra virgin olive oil or sesame oil will work well as substitutes.
Peanut sauce – Can’t do peanuts? Use my sunbutter satay sauce recipe, and add water to thin it out.
Mini cucumbers – English cucumbers and regular cucumbers will work in this tasty shrimp cucumber salad.
Avocado – There is no perfect alternative for avocado in this avocado salad. If you want more veggies to swap in, add shredded carrots or thinly sliced red bell pepper. You could even serve this over a bed of lettuce!
Dry roasted peanuts – Sesame seeds are a good alternative to peanuts.
Basil – Other fresh herbs that would go well with this salad include fresh mint, fresh cilantro, and fresh parsley. Minced green onions or red onion would be a delicious alternative too.
NOTE – Looking to add carbohydrates? Serve with your favorite rice, or mix in rice noodles.
More healthy recipes you’ll love
Cucumber Shrimp Peanut Salad
Ingredients
Shrimp Ingredients
- 1 lb jumbo shrimp peeled and deveined (defrosted if using frozen)
- 1 tbsp avocado oil
- 1/2 tsp sea salt
- 1/2 tsp garlic granules
- 1/4 tsp black pepper
Peanut Dressing Ingredients
- 1/4 cup natural peanut butter
- 2 tbsp rice vinegar
- 2 tbsp coconut aminos
- 1/42 tbsp maple syrup
- 1/2 tsp sriracha
- 1/8 tsp garlic granules
- 1/8 tsp ground ginger
Salad Ingredients
- 4 Pure Flavor ® Mini Cucumbers
- 1 avocado
- 1/4 cup dry roasted peanuts
- 1/4 cup fresh basil, minced
Instructions
- Begin by preheating the oven to 400 degrees F. In a small bowl combine the shrimp, avocado oil, garlic granules, sea salt, and pepper. Toss to combine. Place shrimp on a rimmed baking sheet with a little space between each shrimp. Bake for 10 minutes, or until the shrimp is opaque, and set aside to cool.
- Make the peanut dressing by combining peanut butter, rice vinegar, coconut aminos, maple syrup, sriracha, garlic granules, ground ginger, and water together. Whisk until combined, shake in a mason with a lid, or blend in a mini blender.
- Dice the mini cucumbers into bite-size pieces (cucumber slices work well too). Peel and dice the avocado into bite-sized pieces. To make the healthy salad, mix together the cucumber, avocado, shrimp, and half the peanut dressing in a large bowl. Add more dressing to your taste preferences. To serve your avocado shrimp salad, top it with basil and peanuts. Enjoy!
Nutrition
If you try this shrimp avocado cucumber salad recipe, I’d love it if you left a star rating and comment below letting me know how they turned out!
XO
Heather
Originally published September 2020. Updated February 2023.
2 comments
Freaking delicious! And healthy! And fast!
Yay, so glad you loved it Lauri!!