Cucumber Shrimp Salad

Cucumber Shrimp Salad

Prep Time 15 minutes
Servings 2


  • 1 lb cooked bay shrimp
  • 1 cucumber chopped
  • 1/4 cup diced onion
  • 2 celery stalks chopped
  • 1 Tbsp olive oil
  • Juice from half a lime
  • juice from half a lemon
  • 1 clove garlic minced
  • 1 Tbsp fresh dill chopped finely
  • 1/4 tsp salt
  • 1/2 tsp pepper


  1. Combine all ingredients and mix thoroughly.

Recipe Notes

Preparation Tips:

Prepare salad directly in packing container to save on clean up time.

If using dried dill, use 1 tsp.

Packing Tips:

Pack in a container with a twist top or snap lid.

*Be sure to keep this dish very cold with ice packs in your bag and ice in the hotel room. Best if eaten in the first day or two of a trip to ensure the shrimp doesn't go bad.